Jeera Aloo is a popular Indian vegetarian recipe made by sautéing boiled potato cubes in cumin (jeera) and mix of spices. It is vegan, gluten free and mostly served as side dish with everyday meals like dal, chapati and steamed rice.
Jeera also known as ‘cumin’ in english is one of the most versatile spices and used in almost every North Indian recipe. Aloo are known as ‘potatoes’ in english and as in this particular potato recipe cumin has the most prominent flavour the dish is commonly known as Jeera Aloo.
This jeera aloo recipe is :
- Dairy Free
- Gluten Free
- Easy and quick to make
Apart from the side dish, these jeera aloo can also be used as filling in sandwiches or wraps. As you can keep the spices mild in this recipe, they are great to pack in kids’ lunch box also.
The recipe is very easy and quick to make and if you have boiled potatoes in the fridge, then preparing this recipe will not take more than 10 minutes. You can even use boiled baby potatoes to make this recipe.
Some dishes and their flavour instantly evokes nostalgia in your memory and this jeera aloo is of those dishes for me. My mom used to pack this a lot in my tiffin with chapatis, parathas or poori and till this date its one bite instantly takes me to the school playground, eating lunch with my friends while chit chatting under a tree or trying to finish off my lunch quickly so that we could play a bit in our recess time.
This jeera aloo recipe requires very few and basic spices like coriander powder, red chilli powder and garam masala. To add sourness little bit of amchur (dry mango powder) is also added which you can replace with fresh lemon juice. In the end it is garnished with some fresh chopped coriander or parsley.
More vegetarian or vegan side dishes:
- Beetroot Thoran (Stir Fry Beet)
- Potato Green Beans (Aloo Beans)
- Garlic Mushrooms
- Amla Launji (Indian Gooseberry Chutney)
List Of Ingredients:
- Boiled Potatoes-6
- Ghee / Oil- 2 tbsp
- Cumin Seeds (Jeera)- 2 tsp
- Asafoetida (Heeng)- 1/4 tsp (optional)
- Coriander Powder (Dhaniya)-2 tsp
- Red Chilli Powder-1 tsp
- Salt-1 tsp(or to taste)
- Amchoor*-1 tsp
- Garam Masala- 1/2 tsp
- Chopped Coriander / Parsley- 3 tbsp
1. * Amchoor or raw mango is an Indian spice, used to add sour flavour to dishes. If you don’t have it, you can replace it with some lemon juice.
2. You can use ghee or any cooking oil like sunflower oil, olive oil, sesame oil to make this recipe.
3. You can also add turmeric, ginger paste or chopped green chillies if you want.
We will first boil the potatoes. You can steam them or boil them in instant top or pressure cooker.
To boil in pressure cooker, wash the potatoes first and then boil them on medium heat for 2-3 whistles and then simmer for 2-3 minutes.
When the pressure is release from cooker, open the lid and drain off all the water. Don’t let the potatoes stay dipped in hot water for long as this turns them mushy and soggy.
Once the potatoes have cooled down a bit, peel them and cut into cubes. Keep them aside.
In a pan heat ghee or oil. Add cumin seeds (jeera) and heeng (asafoetida).
When the seeds begin to crackle, add boiled chopped potatoes. Sprinkle salt, coriander powder (dhaniya), red chilli powder, garam masala and amchoor (if using) over them. Toss gently in the pan.
Let these potatoes roast on low flame in pan for 3 to 4 minutes.
Once the potatoes are done and if you have used amchoor before, sprinkle 1 to 2 teaspoon lemon juice over them. Mix gently and taste once to adjust the spices as per your taste. Garnish with freshly chopped coriander or parsley.
These jeera aloo can be served as side dish with :
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