Happy Navratri to all of you celebrating across the globe!
For those who don’t know about Navratri, it’s a 9 days festival happening in India and Nepal dedicated to the worship of the Hindu deity Durga (Mata Rani). Why it is called Navrati? In Sanskrit, nava – means nine and ratri means nights.
For 9 days the divine mother Shakti in all her 9 forms is being celebrated. The first three days is for goddess Durga/Kali, remover of evil, suffering and imperfection, the next three days Lakshmi goddess of healing, wealth and prosperity is worshiped, while the last three days is for Saraswati, goddess of creativity, wisdom and knowledge.
Navaratri is celebrated in different ways throughout India. In some parts of the country, devotees keep fasting during Navrati, which is believed to help in purifying their body and soul.
My favorite part of this festival is the Dandiya dance which is performed with a lot of dedication during the Navratri festival. In Hindi, dandi means stick, the Dandiya dance is performed with two sticks (usually decorated bamboo sticks) representing the swords of Durga, and the whole dance is the dramatisation of the fight between the Goddess and Mahishasur – the mighty demon king.
And because it’s Navrati festival in India, I thought I’d share a popular dish for this festival: Jeera Aloo – boiled potatoes and sautéed with cumin, turmeric and few other spices.
Jeera Aloo (aloo means potato, jeera means cumin seeds) it’s an incredibly simple North Indian recipe that can be prepared very fast and does not require many ingredients, it just needs few basic spices which are easily available worldwide.
This is one such dish that goes well with almost anything: Basmati rice, Indian flat bread, roast/grill meat, as a snack, breakfast, lunch or dinner. I love it served anytime and anyhow!
The recipe for Jeera aloo that I’m sharing today it’s very basic yet delicious in taste, it’s a dry dish but if you want something less dry then you can play with ingredients and add some tomatoes, onions, ginger and garlic. Enjoy!
Step by step Jeera Aloo recipe
Peel the potatoes and cut them into cubes. Boil the potatoes and once done, drain them in a colander and keep aside.
In a frying pan, heat oil and saute the cumin seeds until they crackle.
Add the green chilies and fry for a minute.
Now add the boiled potatoes, salt and sprinkle the turmeric powder. Stir and toss for 2-3 minutes.
Add the amchur/dry mango powder or lemon juice and chopped coriander leaves. Stir and toss for another minute.
Serve the jeera aloo warm with rice or flat bread.
- 3 potatoes, peeled, cubed and boiled;
- 1 tbsp cumin seeds (jeera);
- 1-2 green chillies, chopped;
- pinch of turmeric powder;
- 1 tsp dry mango powder (amchur powder) or 1 tbsp lemon juice;
- ½ tsp salt or as per taste;
- 2 tbsp vegetable oil;
- few coriander (cilantro) leaves, chopped.
- Peel the potatoes and cut them into cubes. Boil the potatoes and once done, drain them in a colander and keep aside.
- In a frying pan, heat oil and saute the cumin seeds until they crackle.
- Add the green chilies and fry for a minute.
- Now add the boiled potatoes, salt and sprinkle the turmeric powder. Stir and toss for 2-3 minutes.
- Add the amchur/dry mango powder or lemon juice and chopped coriander leaves.
- Stir and toss for another minute.
- Serve the aloo jeera warm with rice or flat bread.
Other rice recipes you might like: