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“Zeere Wale Aloo,” also known as Cumin Potatoes, delights with its simple taste and bold flavors. In this recipe, cumin seeds infuse their warm, earthy aroma into tender potatoes. Whether you enjoy it on its own or as a side dish, Zeere Wale Aloo will surely satisfy your taste buds. Let’s dive into how to make this delicious dish!

The Origin of Zeere Wale Aloo:

Zeere Wale Aloo has its roots in culinary traditions where it has been enjoyed for generations. This humble yet flavorful dish showcases the versatility of potatoes and the fragrant essence of cumin seeds. While its origins may vary, Zeere Wale Aloo has found its way onto tables across continents, captivating taste buds with its irresistible combination of ingredients.

Why You’ll Love Zeere Wale Aloo:

Zeere Wale Aloo is a versatile dish that can be enjoyed in many ways. Its simple yet flavorful preparation makes it perfect for busy weeknights or special occasions. The combination of tender potatoes and aromatic cumin seeds creates a dish that is both comforting and satisfying. Whether you’re a fan of flavorful dishes or simply looking to add more taste to your meals, Zeere Wale Aloo is sure to delight your taste buds.

Zeere wale Aloo

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Ingredients

4 medium Potatoes sliced
1 small Onion chopped
2 small Tomatoes blend into paste
1/2 cup Yogurt
1/2 cup Oil
1 tsp Cumin seeds
1/2 tsp Nigella seeds (kalonji)
Salt to taste
1/2 tsp Red chilli powder or to taste
1/2 tsp Crushed red chilli or to taste
1/4 tsp Turmeric
1/4 tsp Paprika powder

For garnishing

Green chillies
Cilantro

Instructions

Peel and slice the potatoes. Set aside.
Heat oil in a pan over medium heat. Add chopped onions and sauté until they become translucent, for about 2 minutes.
Add cumin seeds and nigella seeds, continue to sauté for another minute.
Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
Add the tomato paste to the pan and mix well. Cook until the oil starts to separate from the masala.
Next add the spices. Stir to combine and let it cook until the spices are well-mixed and oil surfaces.
Add the sliced potatoes to the masala mixture. Cook for 5-6 minutes, stirring occasionally, until the potatoes are slightly seared.
Pour in the yogurt and mix it well with the potato masala. Cook for another 2-3 minutes.
Add water as needed to achieve your desired consistency for the curry. Cover the pan and let it simmer until the potatoes are softened, stirring occasionally.
Once the potatoes are cooked, garnish the curry with sliced green chilies and chopped cilantro.
Serve the spiced potato curry hot with rice or bread (roti/paratha) of your choice.