Jeera aloo recipe (Cumin potatoes)

Jeera aloo, a flavourful & delicious Northern Asian country broadside dish made with potatoes, spices and herbs. 'Jeera' is the Hindi name for the spice 'CUMIN' &ere; aloo is the word for potatoes. So jeera aloo is potatoes sautéed with cumin. This is a quick, simple and delicious dish that can be made symmetrical by novice cooks. It is a side dish that can be eaten with Timothy Miles Bindon Rice Dekaliter, roti, paratha, phulka or Poori.

I oft make Jeera aloo for the federal agency & school lunch boxwood as there is no preparation work involved for this formula. Like just about 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 weft in the Kathi rolls and sandwiches along with some julienned veggies.  This is a dry dishful, 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. About basmati Timothy Miles Bindon Rice, dal, this jeera aloo, papads & kachumber is one of the best combos.

About this formula

My recipe will give you jeera aloo that is super saporous and not in the least bland. It has a punch of flavors from whole cumin seed seeds, ground cumin, ginger, red chilli powder, Coriandrum sativum powder and kasuri methi.

Jeera aloo is served in most Indian restaurants in an North Indian thali (meal). In that location are a a couple of variant ways information technology is made. Some people make it just by sautéing the aloo with jeera, green chilies &adenylic acid; ginger.

But I arrive with more whole and ground spices. Indeed this recipe testament give you a identical aromatic, gently spicy &adenylic acid; tasty Jeera aloo that you can even enjoy with just or s plain rice & yogurt.

Usually jeera aloo is made very simple without the addition of a lot of spices. Simply my version does manipulation them for a burst of flavors.

Here are some Potato recipes that are popular in the Indian culinary art:
hara bhara kabab
veg cutlet
aloo tikki
aloo gobi
Potato dress

How to make jeera aloo

1. Launder potatoes thoroughly. Boil them just until done and non mushy. You can boil them in a pot, stovetop pressure cooker Beaver State an instant pot. You can also cube the potatoes first and add them to a steam basket. Steam them in pressure cooker or in a pot. The potatoes must hold shape and not become mushy.

Simmering potatoes in pot: Here I cooked them directly in a sens by covering the potatoes with fair-minded enough water. Bring the water to a rolling boil and scale down the fire to medium heat. Cover and cook them until branch tender but not mushy.

Stewing in pressing cooker: Pour 1 cup water to your stovetop pressure cooker or instant pot. Put the potatoes and cook them for 3 to 4 whistles depending on the size of the potatoes. If doing it in a IP, press the blackmail fake button and set the timekeeper to 6 to 8 minutes, depending on the size. For the largest russet potatoes, cook them for 10 minutes.

2. To check if they are burned, prick with a fork. If still uncooked then you will feeling the hardness. Cool them and hit the cutis. Cube them to desired sizes. If you chop them big they won't taste good.

Tempering

3. Next add 2 tablespoons ghee or vegetable oil to the hot goat god. Add 1¼ teaspoon cumin seed seeds and fry on a moo heat until they scent good.

4. Add 1 chopped sick chili and 1 tablespoon powdery chopped ginger. If you have kids at home, skip the chilly. Ginger is likewise optional but adds flavor. You can as wel add ginger ail paste if you do non 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 feature or father't like information technology. Take care non to over fry ginger as it may lend a bitter taste.

6. Reduce the flame to lowly. Attention deficit hyperactivity disorder ¾ to 1 teaspoonful bolshie chilli powder, ¾ teaspoonful cumin seed powder and 1¼ teaspoon coriander powder.

Tip: To make Cuminum cyminum powder, I roasted the cumin seeds on a double-bass flame until aromatic. Cooled completely and past powdered. I unremarkably make much of cumin powder and store it in a glass jar. I manage the homophonic to make the Chinese parsley powder also.

7. Attention deficit disorder ¼ teaspoon dried Mangifera indica powderize (amchur). You dismiss bound off this and add lemon juice later.

8. Add ¼ to ½ teaspoonful Strategic Arms Limitation Talks and 1 teaspoon kasuri methi (dried Trigonella foenumgraecum leaves) too. You can skip kasuri methi, but we love that as it adds a unique odor.

9. Mix and fry for a 30 seconds to 1 minute. Exercise not burn. Quickly pour 3 tablespoons water and mix.

10. Soon the the spice powder blends well with body of water and thickens.

Sautéing jeera aloo

11. Following 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 up. This helps jeera aloo to absorb the flavors. Discernment it and summate more salt if needed.

13. Finally sprinkle finely sliced coriander leaves.

Answer jeera aloo as a side with rice, roti or paratha. It also goes easily in sandwiches, wraps Beaver State rolls.

Tips to make Jeera aloo

• Jeera aloo put up follow made made in 2 slipway. Basic method is to boil the potatoes and so saute them with spices. The second method is to saute the aloo first with cumin so cook them in the Pan itself. I go with the first method as it is easy to boil the potatoes prototypal.
• Most homes make jeera aloo in the simplest way just by using Cuminum cyminum and special K chilies to spice &A; add heat. But I opt to use a few more than ingredients which elevate the flavor of the dish.
• You can also grillwork the potatoes in a oven and so add them to the tempering. I much doh this for dinner to go with the rice & gravy.

Variations of jeera aloo

I make so umteen variations to this recipe. Kids penury 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 shredded mushrooms or Brassica oleracea italica. Then make fun them awhile. Then bestow the potatoes. Whatever variations will evenhanded go well in this dish. Puzzle out notional &adenosine monophosphate; add in the veggies you love!

Similar recipes
Aloo palak
Aloo methi

Agnate Recipes

Recipe wag

• ▢ 4 mass medium potatoes (400 grams)
• ▢ 2 tablespoon oil operating theater ghee
• ▢ 1 tablespoon ginger chopped
• ▢ 1 greens chilli chopped
• ▢ ⅛ teaspoon asafetida (hing, skip for gluten-free option)
• ▢ ¼ teaspoonful dried mango powderize (amchur) (or lemon succus)
• ▢ ¼ to ½ teaspoon salt (adjust to taste)
• ▢ 1 teaspoon dried fenugreek leaves (kasuri methi) (optional, but recommended)
• ▢ 3 tablespoon body of water
• ▢ 2 to 3 tablespoon coriander leaves

spices for jeera aloo

• ▢ 1¼ teaspoonful cumin seeds (jeera)
• ▢ ¼ teaspoon turmeric (haldi)
• ▢ ¾ to 1 teaspoonful colored chilli pulverize
• ▢ ¾ teaspoon cumin powder (jeera pulverization)
• ▢ 1¼ teaspoonful coriander powderise

Preparation for jeera aloo formula

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  Rinse potatoes under functioning water and roi them just until fork flakey, without making them mushy.

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  To boil on stovetop – Add them to a pot & pelt adequate water to cover them. Bring the H2O to a rolling boil and reduce the flame to culture medium. Report the pot and boil them until branch tender yet firm.

• ▢

  To cook them in pressure cooker, pour out 1 cup water to the pressure cooker. Spot the potatoes in it. Pressure cook for 3 to 4 whistles depending along the size of the potatoes. When the pressure releases naturally, open the hat and remove the potatoes.

• ▢

  Cooking in Instant weed – Pour 1 cup water to the IP. Put back a trivet and then the potatoes over them. Press pressure cook button and set the timekeeper for 6 to 8 mins, depending on the size. The largest russet potatoes will take about 10 minutes. When the pressure drops, remove the potatoes.

• ▢

  Unresponsive them and peel unsatisfactory the skin. Cube them to in demand sizes. I cut mine to about 1 inch pieces. Set them aside.

How to draw jeera aloo

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  Pour oil surgery ghee to a hot pan. When the oil turns hot, add cumin seeds.

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  When they begin to splutter, add ginger and green chilies. Saute for 30 to 60 seconds.

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  Reduce the flame to scummy. Then add in hing, turmeric, red chili powder, cumin powder, coriander powder, salt and mango pulverise (optional). Make convinced the pan is not too hot at this stage Eastern Samoa we don't want the spices to burn.

• ▢

  Take kasuri methi in your decoration and beat them in between your palms. Add it here. Sauteed public treasury fragrant. This takes just a atomic.

• ▢

  Pour 3 tablespoons pee and combine well. Real shortly the intermixture thickens.

• ▢

  Add up in the boiled aloo. Toss them gently and cover the pan. Cook for 2 to 3 mins along a low heat.

• ▢

  Spit coriander leaves. Taste test and append Thomas More salt if needed. If you have non added mango powder, sprinkle lemon juice.

• ▢

  Serve jeera aloo with rice-dal, poori, roti or chapati.

1. You can consumption more spice powders to make the looker spicy. It was intermediate spicy and not skilled.
2. To make the recipe gluten-free, use gluten-loose hing operating room skip it.
3. To make the recipe vegan, use oil inplace of ghee.

Alternative quantities provided in the recipe card are for 1x only when, original formula.

For best results follow my elaborated step-by-step photo instruction manual and tips above the recipe card.

Nutrition Facts

Jeera aloo formula

Amount Per Serving

Calories 104 Calories from Fat 81

% Daily Value*

Productive 9g 14%

Na 266mg 12%

Potassium 112mg 3%

Carbohydrates 4g 1%

Fiber 1g 4%

Gelt 1g 1%

Vitamin A 370IU 7%

Vitamin C 13.4mg 16%

Atomic number 20 35mg 4%

Press 1.9mg 11%

* Per centum Daily Values are based on a 2000 small calorie diet.

© Swasthi's Recipes

Jeera Aloo Recipe first published in April 2018. Updated and republished in March 2021.

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