Wednesday, July 23, 2014

Aloo Zeera / Zeera Aloo

Body is a prolific reader of the mind. Or otherwise. Both are so complementary to each other that without a good one to one matching its not possible to be a well functioning human being. There are days when a recipe does not work for you...and there are also the days when you will feel least interest in going to the kitchen and cook something. Some I rediscovered when my husband was ill and some when I was. Today is the day of such a simple and quick potato recipe. This goes so well with just roti or just plain rice and dal. Low in oil and spices its also a good option for breakfast or lunch-box.

Dish Reminder:
  • I have not parboiled the potatoes before cooking. If you want to boil it before then make sure it is not fully cooked. The potatoes should be half cooked before you proceed to make the dish.

Aloo Zeera / Zeera Aloo
Serves 2

  • 1and 1/2 large potato / 2 medium size potato - diced
  • 2 tsp oil
  • 2 tsp cumin seeds
  • 1 pinch of turmeric powder
  • 1/2 of green chili - chopped (optional)
  • 1 small bunch of fresh coriander leaves - coarsely chopped
  • salt - as per taste
  • 1 cup water
  • Heat oil in a pan and put the cumin seeds.
  • As they start sizzling add the diced potatoes.
  • After they are evenly mixed with oil and cumin seeds add salt and sauté well.
  • Stir every 5 seconds until the potatoes start becoming golden on the sides.
  • Now add the water and put cover.
  • Cook cover for at least 10 minutes.
  • Check in between to see if the potatoes have become tender and soft.
  • You will know the potatoes are cooked when the water will start to look like diluted water and the potatoes will look mushy.
  • Add a pinch of turmeric powder and let the water evaporate.
  • When the water is half evaporated add the chopped coriander leaves.
  • Put the flame off when the potatoes are dry in gravy but soft in texture.

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