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Jeera Aloo

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. This dish is relatively easy to prepare and makes for a perfect side dish or accompaniment to flatbreads like roti or naan.
Jeera Aloo is a harmonious marriage of earthy, starchy potatoes and the warm, aromatic flavor of cumin seeds. It's a comforting and delectable dish that can be prepared in no time, making it a go-to option for busy weeknight dinners or a quick addition to a more extensive Indian meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, North Indian, Punjabi
Servings 3
Calories 170 kcal

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 salt
    1 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.
 
Keyword How to make Jeera Aloo, Indian cuisine, North Indian, Potatoes