Jeera aloo recipe – Quick, simple, delicious potatoes sauteed in mild spices. Jeera refers to cumin & aloo to potatoes. So Jeera aloo translate to potatoes sauteed with cumin. Making jeera aloo is one of the easiest that even a beginner can try. It is a side dish that can be served with Rice Dal, roti, paratha, phulka or Poori.
I often make Jeera aloo for the lunch box as there is no preparation work involved. Like most other kids, mine too love potatoes. They enjoy this just with any thing, rice or roti as a side.
Sometimes I also use it as a filling in the Kathi rolls and sandwiches along with some julienned veggies. This is a dry dish, so it is good to serve along with a gravy, dal or atleast a raita.
I resort to this jeera aloo when I have surprise guests home for a meal. Some basmati rice, dal, this jeera aloo, papads & vegetable salad is one of the best combos.
This jeera aloo is also served in most Indian restaurants in an North Indian thali (meal). There are a few different ways it is made. Some people make it just by sauteing the aloo with jeera, green chilies & ginger.
But I make it with more spices & spice powders. So this recipe will give you a very aromatic, mildly spicy & delicious Jeera aloo that you can even enjoy with just some plain rice & yogurt.
Preparation – jeera aloo recipe
1. Wash potatoes thoroughly. Boil them just until cooked and not mushy. You can cook in a pressure cooker on a medium flame for 2 to 3 whistles. I cook in a pot with a partially covered lid. To check if they are cooked, prick with a fork. If still uncooked then you will feel the hardness.
You can also cube the potatoes first and then cook them in pressure cooker or in pot. The potatoes must hold shape and not become mushy.
2. Cool them and remove the skin. Cube them to desired sizes.
How to make jeera aloo
3. Next add 2 tablespoons ghee or oil to the hot pan. Add 1¼ teaspoon cumin seeds and fry on a low heat until they smell good.
4. Add 1 chopped green chili and 1 tablespoon fine chopped ginger. If you have kids at home, skip the chili. Ginger is also optional but adds flavor. You can also add ginger garlic paste if you do not have ginger.
5. Fry them for a minute until a nice aroma comes out. Then add 1 pinch of hing. You can skip hing if you don’t have or don’t like it. Take care not to over fry ginger as it may lend a bitter taste.
6. Reduce the flame to low. Add ¾ to 1 teaspoon red chilli powder, ¾ teaspoon cumin powder and 1¼ teaspoon coriander powder.
Tip: To make cumin powder, I roasted the cumin seeds on a low flame until aromatic. Cooled completely and then powdered. I usually make a lot of cumin powder and store it in a glass jar. I do the same to make the coriander powder as well.
7. Add ¼ teaspoon dried mango powder (amchur). You can skip this and add lemon juice later.
8. Add ¼ to ½ teaspoon salt and 1 teaspoon kasuri methi (dried fenugreek leaves) too. You can skip kasuri methi, but we love that as it adds a unique aroma.
9. Mix and fry for a 30 seconds to 1 minute. Do not burn. Quickly pour 3 tablespoons water and mix.
10. Soon the the spice powder blends well with water and thickens.
Frying jeera aloo
11. Next add in the potatoes and toss them gently. Do not over mix otherwise they may turn mushy.
12. Cover and cook on the lowest flame. This helps jeera aloo to absorb the flavors. Taste it and add more salt if needed.
13. Finally sprinkle finely chopped coriander leaves.
Serve jeera aloo as a side with rice, roti or paratha. It also goes well in sandwiches, wraps or rolls.
Tips to make Jeera aloo
- Jeera aloo can be made made in 2 ways. First method is to boil the potatoes and then saute them with spices. The second method is to saute the aloo first with cumin and then cook them in the pan itself. I go with the first method as it is easy to boil the potatoes first.
- Most homes make jeera aloo in the simplest way just by using cumin and green chilies to spice & add heat. But I prefer to use a few more ingredients which elevate the flavor of the dish.
- You can also grill the potatoes in a oven and then add them to the tempering. I often do this for dinner to go with the rice & gravy.
Variations of jeera aloo
I make so many variations to this recipe. Kids need fancy & new varieties every time for their meal. So I sometimes add in some green peas, cubed capsicum, sometimes a handful of methi leaves or palak (spinach).
I even add sliced mushrooms or broccoli. Then roast them for a while. Then add the potatoes. Any variations will just go well in this dish. Get creative & add in the veggies you love!
Ingredients (1 cup = 240ml )
- 4 medium potatoes (400 grams)
- 2 tablespoon oil or ghee
- 1 tablespoon ginger chopped
- 1 green chilli chopped
- ⅛ teaspoon asafoetida (hing)
- ¼ teaspoon dried mango powder (amchur) (or lemon juice)
- ¼ to ½ teaspoon salt (adjust to taste)
- 1 teaspoon dried fenugreek leaves (kasuri methi) (optional, but recommended)
- 3 tablespoon water
- 2 to 3 tablespoon coriander leaves
spices for jeera aloo
- 1¼ teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric (haldi)
- ¾ to 1 teaspoon red chilli powder
- ¾ teaspoon cumin powder (jeera powder)
- 1¼ teaspoon coriander powder
Preparation for jeera aloo recipe
- Wash and boil potatoes just until cooked. They should not be mushy. You can boil them in a pot or cooker with enough water covering them. To cook them in pressure cook, cook for 2 to 3 whistles. To cook in Instant pot, pressure cook for 6 mins.
- Cool them and peel off the skin. Cube them to desired sizes. Set aside.
How to make jeera aloo
- Pour oil or ghee to a hot pan. When the oil turns hot, add cumin seeds.
- When they begin to splutter, add ginger and green chilies. Saute for a 30 to 60 seconds.
- Reduce the flame to low. Then add in hing, turmeric, red chili powder, cumin powder, coriander powder, salt and mango powder.
- Take kasuri methi in your palm and crush them in between your palms. Add it here. Saute till fragrant. This takes just a minute.
- Pour 3 tablespoons water and combine well. Very soon the mixture thickens.
- Add in the boiled aloo. Toss them gently and cover the pan. Cook for 2 to 3 mins on a low heat.
- Sprinkle coriander leaves. Taste test and add more salt if needed.
- Serve jeera aloo with rice-dal, poori, roti or chapati.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes