Jeera Aloo is a popular Indian dish that features potatoes cooked with cumin seeds and a blend of aromatic spices. It is a simple yet flavorful vegetarian dish that can be enjoyed as a side dish or as a main course when served with roti (Indian bread) or rice. Here’s a description of jeera aloo along with its uses, serving suggestions, tips, and variations:
About this Recipe
Jeera Aloo is a classic North Indian dish that brings together the earthy flavours of potatoes and the aromatic essence of cumin seeds. It is a vegetarian dish that is quick to prepare, requires minimal ingredients, and is loved by people of all ages.
Jeera Aloo can be served as a side dish with any Indian meal or as a standalone vegetarian dish. It is a popular choice for lunchboxes, picnics, and potlucks due to its versatility and ability to stay well for several hours. Additionally, jeera aloo can be used as a stuffing for parathas (stuffed Indian bread) or as a filling for samosas or wraps.
Jeera aloo is loved for its simplicity and ability to be prepared quickly. It is a comforting dish that brings warmth and familiar flavours to the table. Whether you’re looking for a side dish, a vegetarian main course, or a snack, jeera aloo is sure to satisfy your cravings with威而鋼 its delicious combination of potatoes, cumin seeds, and aromatic spices.
Serving Suggestions:
Serve jeera aloo hot as a side dish with roti (Indian bread) or naan.
Pair it with steamed rice and dal (lentil curry) for a wholesome meal.
Garnish with fresh coriander leaves and serve with yogurt or raita (yogurt-based side dish) for a refreshing contrast.
Accompany it with pickles or chutneys to add additional flavours.
Tips:
To enhance the flavour, roast the cumin seeds in oil until they release their aroma before adding other ingredients.
Boil the potatoes until they are just tender, as overcooked potatoes can become mushy.
For an extra kick, you can add a pinch of garam masala or amchur powder (dry mango powder) towards the end of cooking.
Adjust the amount of spices, green chilies, and salt according to your taste preferences.
You can add a squeeze of lemon juice before serving to add a tangy flavour.
Variations:
Aloo Jeera with tomatoes: Add diced tomatoes along with the spices to create a tangy variation of jeera aloo.
Aloo Jeera with onions: Sauté finely chopped onions until golden brown before adding cumin seeds and potatoes to create a slightly sweeter flavour.
Aloo Jeera with spinach: Add blanched and chopped spinach to the cooked jeera aloo for a nutritious twist.
Aloo Jeera with peas: Add boiled green peas to the dish to add colour and sweetness to the dish.
Remember, these variations can be customised according to personal preference and availability of ingredients.
Enjoy your delicious jeera aloo!
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Jeera Aloo Recipe
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Jeera Aloo is a delicious vegetarian North Indian side dish made with boiled potatoes, cumin seeds and fresh herbs and spices. It is easy to prepare in just a few minutes with only a handful of ingredients and can be eaten with rice, dal, roti, paratha or poori. Try it for making a filling and healthy lunch for your family.
Ingredients
- 5–6 medium size potatoes, boiled
- 1 tablespoon ghee/oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger, grated
- ¼ teaspoon asafoetida (hing)
- 2–3 green chillies, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- Salt to taste
- Water as needed
- ½ teaspoon dry mango powder
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- Rinse the potatoes well.
- Let the potatoes come to a boil, then peel them.
- Cut them into cubes. Set them aside.
- Heat oil in a pan/kadai.
- When the oil is hot enough, add the cumin seeds.
- Let them crackle for a few seconds and then add the grated ginger and asafoetida.
- Saute for 30 to 40 seconds until the ginger turns crisp.
- Now add green chillies and spices – turmeric, coriander powder, red chilli powder, garam masala and salt to taste.
- Add a little water about 1 tablespoon so that the dry masalas do not get burned.
- Mix very well.
- Add the potato cubes and mix again till the potatoes are coated evenly with the spices.
- Add the dry mango powder.
- Toss again.
- Cover and cook for 5-7 minutes on medium heat till potatoes become a little crispy.
- Add some green coriander. Mix gently without breaking potatoes.
- Serve jeera aloo hot with rice, roti or with any curry.
Notes
- You can use any variety of potatoes like- Yukon potatoes, russet potatoes as well as red skinned potatoes for this recipe.
- Make sure to cook the spices on low flame to avoid burning.
- Adjust the spice level as per your taste preference.
- Feel free to use serrano peppers in case you want to skip green chilies.
- You can also add lemon juice instead of dry mango powder.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: North Indian
