Jeera aloo 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 Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes ("aloo"), cumin seeds ("jeera") and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt. In its traditional form the dish is not hot, but
Indian cuisine in the Middle East has been influenced greatly by the large Indian diaspora in these countries. Centuries of trade relations and cultural exchange resulted in a significant influence on each region's cuisines. The use of the "tandoor", which originated in northwestern India, is an example. The large influx of Indian expatriates into the Middle Eastern countries during the 1970s and 1980s led to the booming of Indian restaurants to cater to this population and was also widely influenced by the local and international cuisines. Indian cuisine is available in the streets of Nepalese cities, including Kathmandu and Janakpur. Indian cuisine