Jeera aloo | Aloo jeera recipe is a delightful and mouthwatering Indian cuisine. It has an aromatic flavor of cumin seeds, with almost everyone’s favorite tempting potatoes. The recipe for jeera aloo is a super easy and super quick recipe, with a comforting taste.
It is one of the tasty recipes which takes less time. I prefer to make it when I want to eat tasty homemade food with less effort. Even if guests are visiting or you want to enjoy a heavy weekend meal, try this recipe with puri and dal rice. Jeera aloo is also known as aloo jeera dry, aloo jeera fry, or jeera aloo sabji.
Potato is the best ingredient to make quick snacks. You can check my other aloo recipes like Aloo Pakora, Batata Vada Recipe, and French Fries Recipe. We can serve jeera aloo as a dry vegetable with chapati or paratha
Table of ContentsRecipe Card For Recipe Of Jeera Aloo:
Jeera Aloo Recipe
Ingredients
- 4 potatoes
- 4-5 curry leaves
- 2 garlic cloves
- 2 teaspoons cumin seeds [jeera]
- 1/4 teaspoon asafoetida
- 2 green chilies
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 tablespoon salt
- 2 tablespoons oil
- coriander
Instructions
- For boiling potatoes, heat 2 glasses of water in a pressure cooker. Now add washed potatoes to it. Close the lid and take 4-5 whistles on low flame.
- Once the steam comes out open the cooker and take out potatoes. Let them cool.
- Peel the potatoes and cut them into medium size pieces.
- Now, heat 2 tablespoons of oil in a kadhai. Add 2 teaspoons of cumin seeds, 1/4 teaspoon of asafoetida, 2 finely chopped chilies and 4-5 curry leaves to it. Saute it until the chilies become crisp.
- Now, add chopped potatoes, 1 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, and 1/2 tablespoon of salt to it. Mix it well. Cover and cook for 2-3 minutes.
- Add finely chopped coriander to it and serve tasty jeera aloo.
Nutrition
How to make jeera aloo fry recipe with step by step pictures:
- For boiling potatoes, heat 2 glasses of water in a pressure cooker. Now add washed potatoes to it. Close the lid and take 4-5 whistles on low flame.
2. Once the steam comes out open the cooker and take out potatoes. Let them cool. Peel the potatoes and cut them into medium size pieces.
3. Now, heat 2 tablespoons of oil in a kadhai. Add 2 teaspoons of cumin seeds, 1/4 teaspoon of asafoetida, 2 finely chopped chilies and 4-5 curry leaves to it. Sauté it until the chilies become crisp.
4. Now, add chopped potatoes, 1 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, and 1/2 tablespoon of salt to it.
5. Mix it well. Cover and cook for 2-3 minutes.
6. Add finely chopped coriander to it and serve tasty jeera aloo.
Tips and Variations:
- To peel and cut boiled potatoes perfectly, let them cool completely. If we try to peel a hot potato, it may break into irregular shapes.
- To make jeera aloo quickly. You can boil and store potatoes prior.
- To make perfect jeera aloo, saute the jeera properly on low flame. Do not burn it.
- For the different variations, we can add finely chopped onion to it. We can also add different spices to make it more tempting.
Serving Ideas:
- We can serve aloo jeera with wheat flour fluffy puri. It is my favorite combination with dal rice.
- Aloo jeera can be served with chapati.
- Plain dal, rice, and spicy jeera aloo is also the best combination for a quick meal.
- We can serve only jeera aloo in snack time. Make it a little less spicy for snack time.
