Jeera Aloo Reinvented: A Quick Vegetarian Recipe with Pahadwali Garlic Jeera Flavoured Salt

My Quick Vegetarian Recipe Using Pahadwali Garlic Jeera Flavoured Salt

 

🌿 A customer’s personal kitchen story with a pinch of Pahadi magic

I’ll be honest — I’ve made Jeera Aloo a hundred times in my life. It’s simple, comforting, and perfect with hot parathas or dal-chawal. But last week, something magical happened in my kitchen that I just have to share.

I had bought a jar of Pahadwali Garlic Jeera Flavoured Salt on a friend’s recommendation. It sat in my pantry for a while until one evening, I sprinkled it into my usual Jeera Aloo. And let me tell you — it completely changed the game. The flavor was bold, earthy, and deep — just like something you’d eat in a pahadi home in Uttarakhand.

So here I am, sharing my favorite vegetarian recipe that’s now upgraded with a flavor bomb called Pisyu Loon — the Himalayan Garlic Jeera Salt from Pahadwali.

 

🏔️ What’s So Special About This Garlic Jeera Flavoured Salt?

It’s nothing like your regular masalas. Pahadwali’s flavored salt is handmade in the mountains using roasted cumin (jeera), sun-dried garlic, and Himalayan pink salt — all hand-pounded the traditional way on a sil-batta by pahadi women artisans.

The aroma hits you the moment you open the jar — warm, garlicky, and toasty. It’s perfect for quick meals, travel cooking, or lazy-day recipes where you want bold flavor without using a dozen spices.

 

🥔 My Recipe: Spicy Garlic Jeera Aloo with Pahadi Salt

📝 Ingredients I Used:

• 4 medium potatoes – boiled, peeled, and cubed

• 2 tbsp mustard oil (you can use ghee too!)

• 1 tsp cumin seeds

• 2 green chilies, slit

• 1 tsp grated ginger

• A pinch of hing (optional)

• ½ tsp turmeric powder

• 1.5 tsp Pahadwali Garlic Jeera Salt (I adjusted to taste)

• ¼ tsp red chili powder (for heat)

• Fresh coriander, chopped

• Lemon juice, optional for zing

 

👩🍳 How I Cooked It (Under 15 Minutes):

1. Prep Time:

Boil the potatoes, let them cool, and cube them. Set aside.

2. Tempering the Magic:

In a pan, I heated mustard oil till it smoked (important for removing bitterness). Added jeera, let it crackle, then threw in green chilies, ginger, and a pinch of hing.

3. Flavor Boost:

Added the potatoes, turmeric, red chili powder, and then the star — Pahadwali Garlic Jeera Salt.

I tossed everything on medium flame for about 6–7 minutes till the potatoes turned crispy and golden on the edges.

4. Finishing Touch:

Garnished with fresh coriander and added a squeeze of lemon juice. Boom — ready to eat!

 

🤯 The Result?

The usual Jeera Aloo became something restaurant-worthy yet rooted in tradition.

That hint of roasted garlic and cumin in every bite? Absolutely divine. It reminded me of my trip to Mukteshwar where the locals made something similar over a chulha.

Even my family asked what was different. They thought I had used some secret masala — but it was just 1.5 teaspoons of Pahadwali Flavoured Salt.

 

🧂 Why I’ll Keep Using This Garlic Jeera Salt:

✅ Saves time — No need to add separate garlic or cumin

✅ No artificial flavors — 100% clean and natural

✅ Women-made product — I love that it empowers pahadi women

✅ Versatile — I now use it in salads, eggs, chaats, and even buttermilk!

 

📦 Where I Bought It:

I ordered directly from the brand’s official Instagram and got it within 4 days. Super fresh, beautifully packed, and honestly — worth every rupee.

🔗 Check out Pahadwali Flavoured Salts here

Or search for “Buy Garlic Jeera Pahadi Salt online” to find them!

 

✨ Bonus Tip:

Try sprinkling this salt over:

• Boiled corn

• Khichdi

• Grilled paneer

• Lemon rice

• Homemade namkeen or poha

📸 Share Your Twist Too!

If you try this recipe, share at instagram.com/pahadwalii or use the hashtag #MyPahadiAloo — I’d love to see your version!