How to make jeera aloo
Jeera Aloo is one of those home style Indian dishes you will often find in the cuisine of everyday life. It is a staple in many Indian homes, eaten with rotis, puris or parathas. It’s a perfect weekday dinner or a simple side to serve at a large festive meal. With potatoes as its main ingredient, this recipe for Jeera Aloo requires few ingredients to produce a dish that tastes incredible, while being easy and quick to make.
In this article, I’ll walk you through the steps, techniques and best practices that are involved in making this traditional jeera aloo recipe. I’ll also share some tips and tricks, which will take you on a journey to create a jeera aloo which tastes as good as, if not better than the one you would get in restaurants. For this recipe, I am using fresh cumin seeds and whole black peppercorns. The key to a good jeera aloo is to roast the cumin seeds until they turn golden brown and then grind them along with the black peppercorns into a powder. This will ensure that you get a deep flavor from the spices and that they don’t burn in the process.
Before I get to the actual recipe, here are some facts about this simple Indian dish: Jeera Aloo is a simple potato dish, which is popular in India, Pakistan and Bangladesh. It is a very common dish that can be found in almost every Indian household. It is made of potatoes, cumin seeds and salt. The name comes from the Hindi word ‘jeera’, which means cumin. It is one of the most popular Indian recipes for aloo, or potatoes, and it’s a staple in my house.
The best part about making this jeera aloo recipe is that it takes almost no time at all to prepare. All you need to do is boil some potatoes, and then sauté them with cumin seeds and salt. You can also use garlic and onion for a more flavorful version. You can serve jeera aloo as an accompaniment to rice or roti, but it also makes an excellent side dish on its own. In addition, it is one of those dishes that you can have with just about anything!
Jeera aloo is typically served with roti or paratha, but it can also be eaten with rice, bread or even breadsticks. It’s also a great side dish for any meal. Jeera aloo is best served warm or at room temperature. If you want to store it for later, let it cool completely before putting it in an airtight container. To reheat, just pop it in the microwave for about 1 minute. Enjoy!
Ingredients
* 3 Potatoes (peeled and cut into cubes)
* 2 tablespoons Oil (divided)
* 1 teaspoon Cumin seeds
* Salt to taste
* 2 Green chilies (chopped)
* 1 tablespoon Fresh coriander (chopped)
* 1/2 teaspoon Turmeric powder
* 1 teaspoon Red chili powder
* 1 teaspoon Garam masala powder
Directions
1. In a pan, heat 1 tablespoon oil on medium flame.
2. Add cumin seeds and let them crackle.
3. Add green chilies and sauté for a few seconds.
4. Add potatoes, salt, turmeric powder and red chili powder. Mix well.
5. Add 1 tablespoon water and cover the pan with a lid.
6. Cook for 5-7 minutes on medium flame or until potatoes are tender.
7. Add garam masala powder and coriander leaves and mix well.
8. Serve hot with chapati or paratha.
Nutrition
Calories: 241kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 438mg | Fiber: 3g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 1mg
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 241kcal
Author: Neha Mathur
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Photo by Darlene Bambrick on Unsplash
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Recipe: Jeera Aloo (Indian Spiced Potatoes) #jeeraaloo #potato #indianrecipes
Nutrition facts:200 calories20 grams fat
Rating: ⭐⭐Recipe: Jeera Aloo (Indian Spiced Potatoes) #jeeraaloo #potato #indianrecipes
Jeera Aloo is one of those home style Indian dishes you will often find in the cuisine of everyday life. It is a staple in many Indian homes, eaten with rotis, puris or parathas. It’s a perfect weekday dinner or a simple side to serve at a large festive meal. With potatoes as its main ingredient, this recipe for Jeera Aloo requires few ingredients to produce a dish that tastes incredible, while being easy and quick to make.
In this article, I’ll walk you through the steps, techniques and best practices that are involved in making this traditional jeera aloo recipe. I’ll also share some tips and tricks, which will take you on a journey to create a jeera aloo which tastes as good as, if not better than the one you would get in restaurants. For this recipe, I am using fresh cumin seeds and whole black peppercorns. The key is to add the spices and potatoes at the right time during the cooking process.
When making this recipe, it’s important to keep a few things in mind. First, use freshly ground cumin seeds for the best flavor. Second, make sure to cook the potatoes until they are tender but not mushy. Third, use a good quality oil or ghee (clarified butter) for frying. Finally, adjust the seasoning to taste before serving.
If you follow these tips and make my recipe, you’ll be sure to have a delicious and authentic jeera aloo that everyone will love.
Are you ready to get started? Let’s do this!
What is jeera aloo?
Jeera Aloo is a dry dish that is made with potatoes, cumin seeds, black peppercorns and other spices. It is very popular in India and Pakistan. This dish is usually served with roti or paratha.
Ingredients
- 2 large potatoes, peeled and diced into 1/2-inch pieces
- 1 tablespoon vegetable oil or ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon whole black peppercorns
- salt to taste
Instructions
- Add the oil to a large frying pan and heat over medium-high heat.
- Once hot, add the cumin seeds and peppercorns and fry for about 30 seconds, until fragrant.
- Add the diced potatoes and salt to the pan and stir well to combine.
- Cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden brown and cooked through.
- Serve hot with roti or paratha.
Tips and Variations
Jeera aloo is a dish that can be made in many different ways. You can add more or less spices to the dish, depending on your personal taste. You can also add other vegetables to the dish, such as carrots, peas, or beans.
Jeera aloo can also be served as a side dish with other dishes, such as dal (lentils), rice, or naan (Indian flatbread).
Serving Suggestions
Jeera aloo is a versatile dish that can be served with a variety of accompaniments. Here are some ideas:
- Serve with rice or roti/Indian flatbread
- Add it to a grain bowl with quinoa or farro
- Serve as a side dish with another curry or dal (lentil soup)
- Add it to a wrap or sandwich
- Make a frittata or omelet with jeera aloo
Storage
Jeera aloo will keep in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a pan over medium heat and stir until heated through.
Nutrition
Jeera Aloo is a great source of complex carbohydrates and provides energy along with vitamin C and potassium from the potatoes. Cumin seeds are also known for their antioxidant properties, as well as their ability to aid digestion and boost immunity.
Try it and Enjoy!
I hope you enjoy this easy and flavorful jeera aloo recipe. If you make it, please leave a comment below and let me know how it turned out for you.
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