AuthorPooja SundariaCategoryCurry, VeganHello foodies! How are you all? What's your weekend brunch?
Well, I need to finish my book (The Wizards of Once) before the weekend, wants to start the second one. So, sometimes I just want quick curry with my parathas. Here in the Netherlands, it's raining and I don’t want to go outside for buying veggies. Yeah! I am addicted to fantasy books, movies, and Netflix series so. But, I have pre-boiled potatoes in my fridge and my pantry is full of spices, that’s all I wanted for this recipe.
Let's make one of my favourite spicy tangy aromatic cumin spice dry potato curry (Jeera masala aloo). This is homemade, delicious and quick to make dry aloo curry recipe, goes very well with steaming hot rice, parathas, poori. It's a vegan, gluten-free, spicy and tangy dry curry that is made with special homemade jeera masala and there is absolutely no onion-garlic.
When there’s no green vegetable available at home then this flavourful and spicy dry aloo curry is the rescue. The aroma of the potatoes, sizzling in oil infused with cumin masala and freshly grated ginger fills the home with an aromatic flavour. I love the potatoes spicy, tangy and hot.
You can alter the seasoning and spices as per your taste. Even this dry curry also tastes best as a side dish with any meal or dal chawal. If you boil potatoes in advance than this recipe needs only 10- 15 min to prepare, but it's the best restaurant style jeera aloo.
The spices required in this zingy spicy flavoured curry are fresh ginger, green chilies, coriander, asafoetida and of course cumin - the main ingredients after baby boiled potato. For the dry masala, the main key of the recipe is cumin seeds, coriander seeds, red dry chilly, anardana and fennel seeds.
Mix and tossed all the ingredients together in one pan in the proper way. So, this way aromatic magic begins…
Ingredients
Instructions
Dry roast the spice mix till slightly brown and fragrant. Cool down completely, blend it to a coarse powder, jeera aloo masala is ready.
Heat oil in a heavy bottom pan. When the oil hot enough, reduce the flame to medium and add the cumin seeds and green chilies. Allow the cumin seeds to crackle for few seconds until aromatic, do not burn.
Then add grated ginger and saute then add turmeric powder and cook for few seconds making sure it does not burn.
Then add boiled potatoes, salt and toss very well, cover and cook on low for 5 minutes. Till slightly browned from all the sides
After cooking potato for few minutes, add ground cumin spice mix powder and give a good mix. Cook for few seconds so that spice mix does not burn Finally, add lemon juice, chopped coriander leaves and toss. And serve hot with green on top with purees or parathas.
Ingredients
Directions
Dry roast the spice mix till slightly brown and fragrant. Cool down completely, blend it to a coarse powder, jeera aloo masala is ready.
Heat oil in a heavy bottom pan. When the oil hot enough, reduce the flame to medium and add the cumin seeds and green chilies. Allow the cumin seeds to crackle for few seconds until aromatic, do not burn.
Then add grated ginger and saute then add turmeric powder and cook for few seconds making sure it does not burn.
Then add boiled potatoes, salt and toss very well, cover and cook on low for 5 minutes. Till slightly browned from all the sides
After cooking potato for few minutes, add ground cumin spice mix powder and give a good mix. Cook for few seconds so that spice mix does not burn Finally, add lemon juice, chopped coriander leaves and toss. And serve hot with green on top with purees or parathas.