Jeera Aloo is a well-known Indian dish that is vegetarian and prepared with potatoes and jeera (cumin seeds). It is an uncomplicated and effortless recipe that can be relished as either a side dish or a main course. To prepare Jeera Aloo, boiled or partially boiled potatoes are cooked with sautéed cumin seeds, green chili, ginger, and seasonings like turmeric, red chili powder, and garam masala. Typically, the dish is topped off with freshly chopped coriander leaves and served with roti, naan, or rice.
Jeera Aloo is a flexible meal that may be altered to suit personal preferences. For added flavor and nutrients, some individuals, for instance, add tomatoes or onions to the dish. By varying the quantity of green chili and red chili powder used, it may also be made milder or hotter.
Cumin potatoes are a well-known recipe in Northern India, particularly in the regions of Punjab and Uttar Pradesh. It is frequently served in Indian eateries and is favored by both vegans and non-vegans.
The recipe is extremely simple to prepare and necessitates a few components. Along with potatoes and jeera, the recipe commonly incorporates hara mirch, adrak, haldi, lal mirch powder, and garam masala. A few individuals even throw in amchur (dehydrated mango powder) or chaat masala to enhance the sourness.
The potatoes must first be boiled or parboiled before being chopped into cubes or other small pieces for Jeera Aloo. Cumin seeds are cooked in oil in a skillet until they crackle and emit their scent. After that, the ginger and green chilies are added and briefly sautéed. After that, the potatoes are added along with the seasonings and salt, and they are cooked for a little while until they are covered in the seasonings and start to get slightly crispy on the exterior. The dish is then served hot and topped with fresh coriander leaves.
Overall, Jeera Aloo is a delicious and simple dish that can be enjoyed as a side dish or a main course. Its popularity is due to its simplicity, versatility, and delicious taste.
Ingredients for Jeera Aloo Recipe:
- 4-5 medium-sized potatoes boiled and cubed
- 1 medium-sized Onion finely chopped
- 1-2 teaspoons of cumin seeds
- 1-2 green chilies
- 1/2 inch ginger is grated or finely chopped
- 3-4 cloves garlic, minced
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of garam masala
- 2-3 tablespoons of oil
- Salt to taste
- Fresh coriander leaves: Fresh coriander leaves are used as a garnish.
Instructions for Jeera Aloo Recipe:
- Clean and remove the skin of the potatoes. Dice them into small pieces and cook in boiling water until they become tender. Remove from heat and strain.
- Warm up oil in a frying pan on medium flame. Toss in the cumin seeds and allow them to splutter.
- Add minced garlic and finely diced onions to the pan. Onions should be sautéed till golden brown.
- To the pan, add garam masala powder, red chili powder, coriander powder, and turmeric powder. Stir thoroughly and cook for a little time.
- Add Cubed boiled potatoes to the pan and combined thoroughly with the spices.
- Add salt to taste and simmer for a further few minutes, or until the potatoes are well cooked and well-coated with the spices.
- Serve hot with rice or toast and garnish with fresh coriander leaves.
Garam masala-infused jeera aloo is now ready to be served. This recipe is straightforward and simple to prepare, and you can eat it as a side dish or a main course.
Tips and Variations:
- To enhance the taste of the cuisine, you may include diced jalapenos or grated ginger in addition to garlic and onion.
- If you prefer a sour flavor, you can add some amchur powder (powdered dried mango) or lime juice toward the end.
- Instead of boiling the potatoes, you might bake them for a healthy alternative. To bake the potato cubes until crispy and golden, simply mix them with some oil and seasonings.
- You can finish the meal by adding some fresh cream or yogurt to make it creamier.
- To enhance the dish’s flavor and nutritional value, you can also add other veggies such as green peas, carrots, or cauliflower.
- You can add some chopped green chilies or more red chili powder to the recipe to make it spicier.
- You can toast the cumin seeds before adding them to the pan to give the food a stronger flavor.
- To enhance the fragrance of the dish, you may toast the jeera seeds prior to incorporating them into the skillet.
- Additionally, you have the option to sample various varieties of potatoes to determine your preferred selection for this recipe.
Keep in mind to modify the seasonings and other components according to your individual liking to create the ideal version of jeera aloo that suits your palate.
- With any main entrée, such as dal, curry, or meat dishes, jeera aloo can be served as a side dish.
- Jeera aloo complements steaming rice well. You can serve it with plain rice or rice that has been spiced, like pulao or jeera rice.
- With bread: Jeera aloo can be served with naan, roti, or paratha, among other forms of bread.
- As a munch: Jeera batata can be presented as a munch or starter during get-togethers or events. You may garnish it with diced onions, tomatoes, and pudina chutney.
- In a roll or bread: Jeera aloo can be utilized as a stuffing for rolls or bread. Append some salad leaves, paneer, and chutney to enhance its taste.
- Jeera aloo pairs well with plain yogurt when paired with yogurt. It can be used as a side dish or combined with jeera aloo to form a creamier, tastier dish.
- To improve the dish’s appearance and add some freshness, don’t forget to garnish it with chopped green onions or fresh coriander leaves.
- Q. What type of potatoes should I use to make jeera aloo?
Ans. To create jeera aloo, you can use any variety of potatoes. However, it is advised to utilize potatoes, such as tiny potatoes or Yukon Gold potatoes, that maintain their shape after cooking.
- Q. Can I use other spices instead of cumin seeds?
Ans. Jeera aloo requires cumin seeds as a crucial component, however, you may explore other spices such as fennel seeds or mustard seeds to impart a distinct taste to the dish.
- Q. Can I prepare jeera aloo in advance?
Ans. Yes, you can prepare jeera aloo in advance and keep it in the fridge for up to two to three days. Before serving, reheat it in a pan or microwave.
- Q. Is jeera aloo a vegan dish?
Ans. Jeera aloo is a vegan meal since no animal products are used in its preparation.
- Calories: 235
- Protein: 5g
- Fat: 11g
- Carbohydrates: 31g
- Fiber: 4g
- Sugar: 3g
- Sodium: 680mg