6 baby potatoes—boiled, peeled, and cut into wedges
2 tbsp oil
3 tsp cumin seeds
3 green chilies
salt to taste
2 tsp chillired powder
1/4 tsp Turmeric powder
2 tbsp Chopped coriander leaves
Jeera aloo is a zesty Indian dish. “Jeera” means cumin and “aloo” means potato, so together, Jeera aloo translates to cumin-laden potatoes. Enjoy this dish as either a side or an entree; cumin is extremely good at bonding and pairing with other flavors. It’s the perfect dish for rounding out a meal, or bringing a table together.
Jeera aloo is popular as a bachelors’ dish because it is one of the easiest and fastest Indian recipes and it takes less than 20 minutes to be prepared. It is also broadly consumed during fasting days as it is a strict vegetarian dish.
Jeera aloo has many health properties, thanks to the potato and cumin that make up its main ingredients. The cumin especially brings its own unique series of health benefits that are hard to get from other foods. It is a powerful tool in the ongoing struggle against diabetes. Cumin helps reduce the chances of developing hypoglycemia and decreases glucosuria, a condition defined by the urine containing an excess of glucose. If you’re suffering from diabetes, it may be wise to increase levels of cumin in your diet.
How to Make Jeera Aloo
Research has shown that potato is the 4th most important crop plant after corn, wheat and rice. Potatoes were also the first vegetable to be grown in space.
Also, the Guinness Book of Records revealed that 18 lb and 4oz was the size of the biggest or largest potato grown. This potato was grown in 1795 in England.