Easy Jeera Aloo Recipe which could be easily made at home at any time of the day. Potatoes are referred to as aloo and cumin as jeera hence you get that title. This dish is simple yet flavorful, classic and tastes fabulous with chapati, phulkas or puris.
We love rice back home but sometimes do indulge in chapati / roti with simple sabji (veg). This jeera aloo recipe is tossed with cumin, cumin powder, coriander powder, red chilies and some seasoning. My hubby loves this dish club them with flat bread, salad and some side starter like pakoras or yam fry.
When I started cooking I was under the notion more spices, more ingredients more is the taste. But I realized sooner that great food could be made with few spices and few ingredients too 😉 and this dish is a classic example of few ingredients but a great dish.
There are days when you feel like cooking something light, something quick and easier. Even I feel the same way at times so I end up cooking easy, quick and healthy food. Sometimes just looking at the fridge with the veggies etc I come up with a new dish. Experiment does help at times 🙂 and sometimes you are into a disaster but that’s how we learn right….
There are many version of jeera aloo recipe but this is my version. I love them spicy, tangy and hot. So you alter the seasoning and spices as per your taste.
Let’s make Jeera Aloo recipe stepwise:
1. Firstly boil the potatoes until they are cooked evenly. You could pressure cook until 3 whistles or microwave.
2. Allow to cool and peel off their skin while still little warm.
3. Chop them into rectangular or square shape.
4. But keep them little big in size. As you could see them below.
5. Heat oil + ghee in a pan preferably non stick pan.
6. Once oil is heated add cumin seed and dry red chilies. Break the dry chilies before adding to the tempering else they might splutter on you.
7. Once you hear the crackling sound add hing. By the time I clicked the pic the hing got mixed but soem you could see on the top of the red chili 😉
8. Also add red chili powder, roasted cumin powder, coriander powder and salt. If you are using turmeric then add now.
9. Immediately add the chopped potatoes.
10. Don’t use any spatula just stir the pan with the handle or a tong. Else the potatoes might break or crumble.
11. Once the masala is coated nicely just cover and cook for a minute. If they are sticking to the pan then sprinkle some water or squeeze lime juice. Remove the cover and increase the heat for 20 secs then switch off the gas.
12. Sprinkle some chat masala, roasted cumin powder, garam masala, amchur powder and coriander leaves. If you love tangy then squeeze lime juice before serving. Your jeera aloo is ready, serve them with hot phulkas or roti or toasted bread.
Jeera Aloo recipe and printable version below:
- 1 tbsp oil + 1 tbsp ghee or butter
- a pinch if asofoetida (hing)
- 2-3 dry red chilies anyone would do kashmiri / bedgi
- 250 gm potatoes boiled, peeled and chopped into squares (aloo)
- 1/2 tbsp cumin seed (jeera
- 1 tsp kashmiri chili powder or red chili powder (add more if you like spicy) (lal mirch powder)
- 1/2 tbsp roasted cumin powder + 1 tsp more to put towards the end (bhuna jeera powder)
- 1/2 tsp garam masala powder
- 1/2 tsp coriander seed powder (dhaniya powder)
- 1/2 tbsp chat masala
- 1/2 tsp turmeric powder[b] (optional)[/b]
- 1 tsp raw mango powder (amchur)
- black salt or salt as required
- few coriander leaves for garnish (optional)
- 1 tbsp lime juice (nimbu ras)
- Firstly boil the potatoes until they are cooked evenly. You could pressure cook until 3 whistles or microwave.
- Allow to cool and peel off their skin while still little warm.
- Chop them into rectangular or square shape.
- But keep them little big in size. As you could see them below:
- Heat oil + ghee in a pan preferably non stick pan.
- Once oil is heated add cumin seed and dry red chilies. Break the dry chilies before adding to the tempering else they might splutter on you.
- Once you hear the crackling sound add hing.
- Also add red chili powder, roasted cumin powder, coriander powder and salt. If using turmeric powder then add now.
- Immediately add the chopped potatoes.
- Don’t use any spatula just stir the pan with the handle or a tong.
- Once the masala is coated nicely just cover and cook for a minute.
- If they are sticking to the pan then sprinkle some water or squeeze lime juice. Remove the cover and increase the heat for 20 secs then switch off the gas.
- Sprinkle some chat masala, roasted cumin powder, amchur powder, garama masala and coriander leaves. If you love tangy then squeeze lime juice before serving.
- Your jeera aloo is ready, serve them with hot phulkas or roti or toasted bread.
suñita says
Hi Maria
I tried this, it came out super delicious n my hubby loved it,wished I cud click n send photo to u.super easy recipe.thank darling for the recipe.making rajma sans cream ciz don’t HV.Lt u know how was it
Love n hugs
Tk cre
Sunita
maria says
Pleased to know this Sunita 🙂 glad you liked the jeera aloo recipe. You could post pics on facebook page or email me. I didn’t understand you are making rajma and cream ?? you are welcome take care. God bless you.