Dish
Jeera aloo
Jeera aloo is made by boiling potatoes and then sautéing them with cumin seeds, turmeric, and chili powder. The dish is typically garnished with fresh cilantro and served with rice or naan bread. Jeera aloo is a vegetarian dish that is high in carbohydrates and fiber, making it a filling and satisfying meal. It is also a good source of vitamin C and potassium.
Origins and history
Jeera aloo originated in the northern region of India and is a popular dish in Punjabi cuisine. It is often served during festivals and special occasions.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
Variations of jeera aloo include adding peas, tomatoes, or spinach to the dish. Some recipes also call for the addition of yogurt or cream to create a creamier texture.
Presentation and garnishing
Jeera aloo can be presented in a bowl or on a plate, garnished with fresh cilantro. To add some color to the dish, sprinkle some red chili flakes on top.
Tips & Tricks
To make the dish spicier, add more chili powder or red pepper flakes. To make it creamier, add a dollop of yogurt or cream.
Side-dishes
Jeera aloo can be served as a side dish to a variety of Indian curries and stews. It pairs well with rice or naan bread.
Drink pairings
Pair jeera aloo with a refreshing lassi or a cold beer to balance out the spices in the dish.
Delicious Jeera aloo recipes
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