Jeera Aloo is a popular North Indian stir-fried potato dish where the flavour from the cumin seeds is the Hero. Easy to cook, can be whipped up in minutes.
Dry fry ¼ cup of cumin seeds over medium heat, until fragrant. Don’t let the seeds burn, removed from the heat, and cool completely at room temperature.
Now grind until fine by using a food processor. We need 1 tsp powder for this recipe, you can store the rest of the powder in an airtight container, and use it as required.
Heat oil in a frying pan, temper with dry red chilli and 1 tsp of cumin seeds.
Once it splutters add the potatoes, green chillies, roasted cumin seed powder, aamchur powder, red chilli powder, turmeric powder, and salt.
Now stir fry for 10-12 minutes over medium heat. Stir frequently to avoid burning from the bottom of the pan. Remove from the heat, garnish with fresh coriander leaves and lemon juice.
Serve hot Jeera Aloo with roti, phulka, luchi or paratha, whatever you prefer.