Jeera Aloo Recipe (Cumin Potatoes)
Welcome to our kitchen, where we’re taking you on a culinary journey to India with a classic and mouthwatering recipe – Jeera Aloo. This popular North Indian dish combines the humble potato with the earthy aroma of cumin seeds and a blend of aromatic spices. Jeera Aloo, also known as Cumin Potatoes, is a comforting side dish that’s quick and easy to prepare. It’s the perfect accompaniment to various Indian bread like roti or naan, and it’s sure to satisfy your taste buds. So, let’s get started!
Jeera Aloo, also known as Cumin Potatoes, is a popular North Indian vegetarian dish known for its delightful blend of spices and the comforting taste of potatoes. The name “Jeera Aloo” is derived from its two main ingredients: “Jeera,” which means cumin seeds, and “Aloo,” which means potatoes in Hindi. This dish is relatively easy to prepare and makes for a perfect side dish or accompaniment to flatbreads like roti or naan.
What is Jeera Aloo?
The primary components of Jeera Aloo include boiled and diced potatoes that are sautéed in a mixture of cumin seeds and aromatic spices. It’s a harmonious combination of earthy, starchy potatoes and the warm, slightly nutty flavor of cumin seeds. Other common spices used in the recipe include turmeric, red chili powder (or green chilies for a spicy kick), coriander powder, and garam masala, all of which contribute to the dish’s distinctive taste and vibrant color.
Jeera Aloo is known for its simplicity and yet its ability to deliver a burst of flavor. It is a popular choice for quick weeknight dinners or as a side dish in traditional Indian meals. It can be garnished with fresh coriander leaves and sometimes a squeeze of lemon juice for added freshness.
The aroma of cumin and the mild spiciness of the dish create a comforting and satisfying meal, making Jeera Aloo a beloved classic in Indian cuisine. It’s a versatile dish that can be customized to suit individual spice preferences, making it a favorite in many Indian households.
Origin
Jeera Aloo, or Cumin Potatoes, is a classic North Indian dish that is believed to have its origins in the Indian subcontinent, particularly in the region of North India. While the exact historical origin of the dish is not well-documented, it is a part of the rich and diverse culinary heritage of India.
Potatoes were introduced to India during the British colonial period and have since become an integral part of Indian cuisine. Cumin seeds, or “jeera” in Hindi, have been a staple spice in Indian cooking for centuries. The combination of these two ingredients, along with other spices and flavors, likely developed over time as a way to create a flavorful and satisfying dish.
Jeera Aloo is a vegetarian and vegan-friendly dish, and it showcases the use of spices and herbs that are commonly found in North Indian cuisine. It is known for its simplicity, quick preparation, and the ability to use basic ingredients readily available in the region. As with many Indian dishes, variations of Jeera Aloo can be found throughout the country, with different regions adding their unique twists and ingredients to the basic recipe.
Over the years, Jeera Aloo has become a popular side dish or accompaniment to various Indian bread like roti, paratha, or naan. It’s a beloved and comforting dish, often served at homes, restaurants, and during festive occasions in North India and beyond.
While the exact historical origins may not be pinpointed, the enduring appeal of Jeera Aloo lies in its delectable taste and its status as a classic part of Indian cuisine.
How to Make Jeera Aloo
Boil Potatoes for Jeera Aloo
- Rinse the potatoes under cold running water to remove any dirt or excess starch.
a. Place the potatoes in a large pot.
b. Add enough cold water to the pot to fully submerge the potatoes. The water should cover the potatoes by at least an inch.
c. If you prefer, you can add a pinch of salt to the water for seasoning. This step is optional but can enhance the flavor of the potatoes.
d. Place the pot on the stove over high heat and bring the water to a boil. - Once the water comes to a rolling boil, reduce the heat to medium or medium-high, so it simmers gently. You don’t want the water to boil too vigorously, as this can cause the potatoes to break apart.
- The cooking time will vary depending on the size of the potatoes. Here are approximate cooking times:
Whole small potatoes (about 15-20 minutes)
Whole medium-sized potatoes (about 20-30 minutes)
Potato chunks or cubes (about 10-15 minutes) - To check if the potatoes are done, use a fork or a knife to pierce a potato. If it goes in easily and the potato is tender, they are ready. Once the potatoes are cooked to your liking, turn off the heat. Carefully drain the hot water using a colander or strainer in the sink.
Prep and Sauté for Jeera Aloo
Start by peeling the boiled potatoes and cutting them into small, bite-sized pieces.
Measure and ready all the ingredients you’ll need for the recipe. Doing this prep work will save you a lot of time and hassle while cooking.
Tempering for Jeera Aloo
Heat 3 tbsp oil in a pan on medium heat. You can use any cooking oil you have at home.
Once the oil is hot, add the cumin seeds (jeera) to the pan. Be careful, as they might splutter a bit.
Stir the cumin seeds in the hot oil for about 30 seconds until they become fragrant and start to splutter. They should turn a slightly darker shade.
Add 2 to 3 finely chopped green chilies and chopped ginger (1 inch) to the pan.
Stir well and fry for 30 seconds till raw smell of ginger goes away.
Reduce the flame to low. Add ¾ to 1 teaspoon red chili powder, ¾ teaspoon cumin powder, 1¼ teaspoon coriander powder and salt (as per taste).
Red chili powder can be increased or reduced based on how hot do like your Jeera Aloo
Add ¼ teaspoon dried mango powder (amchur). You can skip this and add lemon juice later
Add 1 tsp kasuri methi (dried fenugreek leaves). You can skip kasuri methi, but adding it imaprts a unique aroma to Jeera Aloo.
Mix and fry for a 30 seconds to 1 minute. Do not burn. Quickly pour 3 tablespoons water and mix.
Fry till the spice powders are blended well with water and masala thickens.
Make Jeera Aloo
Now, add the boiled potato pieces to the pan. Be careful, as the oil might splatter a bit.
Mix the potatoes till they are totally coated with masala. Be careful not to break them and turn mushy.
Cover and cook on lowest flame for 7-8 minutes. This will help potatoes absorb all the flavors.
Garnish your Jeera Aloo with fresh coriander leaves if you have them. It adds a lovely freshness to the dish.
Your Jeera Aloo is ready to be served! It makes a great side dish or even a simple meal on its own.
Jeera Aloo is a tasty and easy-to-make dish using boiled potatoes and cumin seeds. It’s a great way to enjoy a flavorful potato dish in no time. Have fun trying out this recipe!
Recipe Card
Jeera Aloo
Ingredients
- 5 medium size potatoes
- 1 tsp cumin seeds (jeera)
- 1 pinch hing (asafoetida)
- ¼ tsp turmeric
- ½ tsp salt adjust to taste
- ¾ tsp red chilly
- ¼ tsp amchur
- 1¼ tsp coriander powder
- ¾ tsp cumin powder (jeera powder)
- ½ tsp kasuri methi
- 2 tbsp coriander leaves (chopped)
- 2 green chilies (chopped)
- 1 tsp ginger (finely chopped)
- 3 tbsp oil
Instructions
Prepare Potatoes
- Take 5 cups of water and bring to boil.5 medium size potatoes
- Boil potatoes for 15 minutes on medium heat.
- Take of heat when potatoes are fork tender.
- Peel the potatoes and cube to 1 inch pieces.
Prepare Jeera Aloo
- Heat oil in the pan.3 tbsp oil
- Add cumin seeds.1 tsp cumin seeds (jeera)
- When cumin seeds start to pop, add ginger and green chilies.1 tsp ginger (finely chopped), 2 green chilies (chopped)
- Fry for 30 seconds, till nice aroma comes.
- Add all the spice powders and salt1 pinch hing (asafoetida), ¼ tsp turmeric, ½ tsp salt, ¾ tsp red chilly, ¼ tsp amchur, 1¼ tsp coriander powder, ¾ tsp cumin powder (jeera powder)
- Mix and fry for a minute on low heat. Make sure spices do not burn.
- Add kasuri methi.½ tsp kasuri methi
- Add 4 tbsp of water and mix well
- Cook till masala thickens and oil leaves the sides.
- Add cubed potatoes and mix well, make sure you don't mash the potatoes while mixing, so do it gently.
- Cover and cook for 3 minutes.
- Add coriander leaves and mix.
- Serve hot Jeera Aloo with roti or naan.
Notes
- You can modify the quantity of spices to make it more or less spicy.
- To make recipe gluten-free, use gluten-free hing or skip it.
