Loading...Tawa jeera aloo is an all-in-one recipe for serving as a breakfast item & even for lunch or dinner. A step further, this dry aloo jeera can also be a snack and is a favourite among Indian homemakers.
Why is Aloo (Potato) Favourite among Housewives?
You see, housewives, especially Indian housewives, hustle badly in the morning. Making breakfast & lunch at the same time is a pretty tiresome job for them. Also, husband & children leave for work & school simultaneously.
In that case, potatoes, sabji or curries are always quick & simple to make. In other words, aloo recipes are always a time saver. If you are an Indian housewife, you know what I am talking about. That’s the reason why I Am calling it the homemakers favourite.
What shall I cook today for lunch/dinner?
A universal problem that we hear daily in everyday households. The tawa jeera aloo recipe I am sharing today is the answer to the problem – आज खाने में क्या बनाऊ? So let’s begin with the ingredients.
Tips For Making Perfect Tawa Jeera Aloo
It’s effortless.
Boil potatoes and peel the skin. It’s an essential pre-preparation you need to do before you begin making the sabji.
Temper the Masalas
Start with cumin seeds, and then saute chopped onions. When onions change colour, mix all masala powder along with salt. Finally, add chopped tomatoes & combine the mixture.
Add water & cover the pot with a lid. The masala mixture needs to be cooked for at least 10 minutes. During this time, the spices will release their unique flavours in the hot oil.
Cover the Pot with A Lid
Covering the pot is essential. If you don’t cover, the aroma will vanish & your tawa jeera aloo won’t smell or taste good. Additionally, it also reduces your cooking time. The heat remains uniform in the vessel and speeds up the cooking process.
The Final Step
The last step is to add boiled potatoes. Mix everything one final time. Finally, add fresh coriander & serve hot with roti or paratha.
Best Way to Serve Tawa Jeera Aloo
Tawa jeera aloo is a dry dish. There’s very little gravy. However, you can’t even tell gravy. Because it is the masala tempered in the cooking oil. So, how will you eat a dry sabji and still enjoy it? Read below:
Roti or Paratha (or Both)
A plain roti, butter roti, or parathas are ideal for eating an Indian sabji. Since we do not have gravy, I will not recommend eating it with Nan.
Instead, go for lachcha paratha. They are buttery & soft. Add ghee or butter a little more to your lachcha paratha. Above all, eating spicy potatoes without roti or paratha is the best way to enjoy them. Try it.
Squeeze Lemon on Your Tawa Jeera Aloo
I can’t imagine eating masaledar aloo without squeezing lemon on it. The raw & tangy taste of lemon juice with masala is enough to tingle your taste buds.
Onion & Tomato Salad
Chop some juicy tomatoes and mix them with chopped onions. Sprinkle salt & lemon juice. It is the desi India style of eating jeera aloo. There’s one more thing you can do which is to slit onions & sprinkle red chilli powder on them. It’s laccha pyaz.
Ripe Green Mango+Masaledar Tawa Jeera Aloo
Slit green ripe mango vertically. Keep pieces long enough and do not remove the skin. Now sprinkle salt & red chilli powder. Mix and serve it with spicy potatoes.
The above mentioned are a few masaledar methods to eat jeera aloo. You can also try them with the dum aloo recipe. I bet you will enjoy it.
Frequently Asked Questions
Which potatoes will be the best to use?
As we all know, potatoes come in different types. To make this recipe, yellow potatoes, red-skinned potatoes, baby potatoes, and russet potatoes are all well-suited.
How to make this recipe for Navratri or Vrat?
You need not make any major changes to the recipe. Just replace the regular salt with rock salt (sendha namak). Or skip using it altogether. Add lemon juice for some zest. It will be okay to eat during Navratri or vrat likewise.
Can I make this dish without boiling the potatoes?
It is possible f you do not wish to boil the potatoes and make them directly. Instead, just cut the potatoes into cubes and add them directly to the pan.
Do not cook the other ingredients to the brim before adding the potatoes. All the ingredients will slow cook along with potatoes. This will increase the cooking time, though.
Cook them on low-medium heat and splash some water if the potatoes start sticking at the base. Add lemon in the last stage.
