Today's recipe Aloo Jeera is the most commonly prepared Indian dish - Potatoes boiled, peeled and cubed are tossed in chilli & turmeric spiced oil until they are seared brown on all sides.
Aloo Jeera FAQ
Also, in US we get a variety of potatoes. Not all of them especially, the starchy ones will not suit for this dish. According to me the ones we get in the Indian grocery, pale yellowish colour is best suited.
Cast iron skillet. Generally these roasts are prepared in a thick bottomed Kadai - more commonly referred to as the "Indian wok". Since these are cooked in a very medium flame, a thick bottomed pan is preferred. This ensure that these get a nice brown coating without getting burnt. Today's recipe is the most commonly prepared aloo curry - Potatoes boiled, peeled and cubed are tossed in chilli & turmeric spiced oil until they are seared brown on all sides.
This can be paired with roti or rice. Since these tend to be more spicy (because of the generous use of chilli powder), a mild kuzhambu or stew is prepared to balance the spiced curry. In the same way, this Aloo curry and Morkuzhambu make a great pair. Aloo roast, Sepankizhangu roast are some of the common dry sides that go along with Indian rice dishes and everyone's favourite, in a South Indian home.
When paired well, even the simplest of the meals would be a satiating treat. Some dishes complement each other very well - Roti & Dal, Salsa and chips, Eggs & Bacons or Pizza's with coke.
Tips & tricks
- Potatoes should be cooked in the right consistency. It should be firmly cooked. If you are pressure cooking it, keep it for a maximum of 3 whistles and not more than that.
- If the potatoes get overcooked, you can make this into a "Podimas", another dry variety curry which is common.
- Add the salt and chilli powder in the oil. It helps in coating the potatoes evenly.
- Make sure to add the chilli powder and stir and immediately add the potatoes. Else it will burn giving out a bitter taste.
- The amount of time depends on how well you want the potatoes to get roasted. A minimum of 15 minutes would be needed.
- 6-7 Medium sized Potatoes
- 4 tablespoon Oil
- ½ teaspoon Mustard seeds
- 1 tsp Channa Dal Optional
- ½ tsp Asafoetida if not using onions
- 1 Medium sized Onions Sliced
- 2 tsp Chilli Powder as per your taste
- Boil, peel and cube the potatoes.
Heat oil in a heavy bottomed pan (refer to the para below the pic). Once it is hot add the mustard seeds and allow it to crackle.
- Add the onions and saute them until it becomes translucent. Then add the salt and chilli powder. (3)
- Then add the cubed potatoes, mix it well until the spice coats evenly.
- Keep the flame on medium heat and allow the potatoes to brown, stirring in between. It will take about 15-20 minutes. (4)
- Potatoes should be cooked in the right consistency. It should be firmly cooked. If you are pressure cooking it, keep it for a maximum of 3 whistles and not more than that.
- Also, in US we get a variety of potatoes. Not all of them especially, the starchy ones will not suit for this dish. According to me the ones we get in the Indian grocery, pale yellowish colour is best suited.
- If the potatoes get overcooked, you can make this into a "Podimas", another dry variety curry which is common.
- Add the salt and chilli powder in the oil. It helps in coating the potatoes evenly.
- Make sure to add the chilli powder and stir and immediately add the potatoes. Else it will burn giving out a bitter taste.
- The amount of time depends on how well you want the potatoes to get roasted. A minimum of 15 minutes would be needed.
Chef Mireille says
glad to have you back with us. The potatoes have such a nice color.
Padmajha PJ says
Will surely go well with sambar / curd rice.Nice pics...
Harini-Jaya R says
Potatoes in any form are most welcome at home 🙂 This sounds just like my family's fav 🙂
Jayanthi Padmanabhan says
Love this combo dish. potatoes look yummy.
Pavani N says
Welcome back to BM Nisha. This is such a yummy combo. My husband loves aloo fry and I love the mor kuzhambu is my favorite. A filling and comforting combo.
Srivalli says
The combination looks so inviting..very nice one..
Manjula Bharath says
very true when paired well simplest meal will be like heaven 🙂 very very delicious aloo roast and mor kuzhambu , looks very inviting !!