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Aloo ki Sookhi sabji | Jeera Aloo

Aloo ki Sookhi sabji 

Aloo ki sookhi sabji or jeera aloo (आलू की सूखी सब्जी) is a common side dish that is prepared with boiled potatoes and jeera. This is a simple and easy recipe and can be made within minutes. This is no onion no garlic sabji. Potatoes are one thing that are loved by everyone. Even most vegetables are cooked with potatoes like aloo methi, Shimla mirch aloo, palak aloo, gobhi aloo, aloo beans ki sabji or baigan aloo. If you want to relish something delicious without putting in much efforts, you can cook it.

To prepare aloo ki sookhi sabji, boil potatoes and sautéed with basic spices. It is just sautéed with cumin, turmeric powder, coriander powder, amchoor powder and garnished with green chilli and coriander leaves. Cumin has a strong aroma and is often used in Indian cooking. Jeera or cumin is known for its health benefits and it helps in digestion as well. This recipe is a perfect fusion of spices and potatoes. You may cook this sabji in other way. For this, you can sauté the aloo first with cumin and then cook them in pan itself.

It’s one of those sides dish which cookes very quickly and almost everyone like it. It can be used as a stuffing of parathas, sandwiches or rolls. A simple thali can have dal, jeera aloo, roti, rice and salad. It is served in most Indian homes along with dal.

Jeera aloo is a side dish that can be served with dal, rice, roti or paratha. This sabji can be packed in kid’s luchbox. After all potatoes are every kid’s favourite vegetable. This aloo ki sookhi sabji can be served with pooris.

Try other aloo recipes:
Aloo Matar ki Sabji
Aloo ka Raita
Aloo ka Paratha
Aloo Paneer ki Sabji

Jeera Aloo

Course:   Side Dish
Cuisine:   Indian
Prep. Time:   10 minutes
Cooking Time:  15 minutes
Serving:  4

Ingredients:

3 medium potatoes
1/2 tsp cumin seeds (Jeera)
A pinch of asafoetida (heeng)
1/2 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp dried mango powder
1/4 tsp garam masala
1 green chilli, chopped
some coriander leaves (finely chopped)
2 tbsp Mustard oil
Salt as per taste

Instructions:

Wash the potatoes well. Add with enough water in a pressure cooker. Boil on medium flame for 4-5 whistles or till they become soft.
Once potatoes cool down, peel off and crumble into small pieces.


Heat oil in a kadhai or pan on medium flame. When oil becomes hot, add cumin seeds and heeng. Let them crackle.


Add turmeric powder and then crumbled potatoes.


Reduce the flame to low. Add green chilli, salt, coriander powder, garam masala, red chilli powder and amchoor powder. Mix properly to combine all spices.


Let the potatoes cook to become crispy for 2 to 3 minutes on medium heat. Stir in between so that it doesn’t stick to the bottom of the pan.


Add chopped coriander leaves. Mix well and turn off the flame.


Transfer to a bowl and serve.


Tips:

  • You can cut them into small pieces.
  • Stir continuously at the bottom as potatoes could be sticky.
  • You can add lemon juice in place of amchoor powder.
  • Do not over boil the potatoes otherwise they will become mushy.
  • Adjust the amount of chilli according to your taste. You can skip green chilli.
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