Karnataka Style Jeera Aloo

Ingredients

In Karnataka cuisine, Jeera Aloo is adapted to include the flavors and spices commonly used in the region. The dish incorporates the use of local spices and techniques, giving it a distinct Karnataka touch. The addition of specific spices and the cooking method used in Karnataka cuisine sets it apart from the original Indian version. We alse have the original recipe for Jeera aloo, so you can check it out.

• 500 grams (1.1 lbs) potatoes, boiled and cubed 500 grams (1.1 lbs) potatoes, boiled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add cumin seeds and mustard seeds. Let them splutter.
3. 3.
   Add the boiled and cubed potatoes to the pan.
4. 4.
   Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes.
5. 5.
   Mix well, ensuring the spices coat the potatoes evenly.
6. 6.
   Cook for 8-10 minutes, stirring occasionally, until the potatoes turn crispy and golden brown.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot as a side dish or with roti or rice.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are just tender. Overcooking can make them mushy and affect the texture of the dish.

Tips & Tricks

• For an extra kick of flavor, you can add a pinch of asafoetida (hing) while tempering the cumin and mustard seeds.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Adding a squeeze of lemon juice before serving can enhance the taste of the dish.
• To make the dish more indulgent, you can sprinkle some grated coconut on top as a garnish.
• If you prefer a healthier version, you can use olive oil instead of vegetable oil for cooking.

Serving advice

Karnataka Style Jeera Aloo can be served as a side dish alongside a main course or as a standalone dish with roti or rice. It pairs well with yogurt or raita to balance the flavors.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of freshly chopped coriander leaves. Serve it in a colorful bowl or on a traditional banana leaf for an authentic touch.