Jeera Aloo is a popular Indian side dish made with potatoes and cumin seeds. Make this simple and irresistible potato recipe in less than 20 minutes for a quick lunch or dinner.
This delicious Punjabi dhaba style or restaurant style jeera aloo is made with potatoes and cumin seeds It is flavorful, tangy and tastes great with poori, paratha or plain dal and rice.
Jeera Aloo is a dry potato recipe that even a beginner can cook and enjoy. It is a 20 minute recipe I cook when ever I am in a hurry, because it tastes great with plain parathas or any bread. salads. Because there are always some boiled potatoes in my fridge as well as some homemade frozen paratha.
The combination of cumin seeds with potato is one of the best. Cumin seeds have a unique taste and aroma after cooking, the toasty cumin complements the bland potatoes best.
Jeera Aloo Recipe Video
Potatoes are such versatile ingredient in the kitchen that one can turn them from a side dish to a full-course meal in a breeze. Often times, when I am in no mood to cook or had a very hectic schedule I resort to spuds and make a delectable dish with it.
Some of my favorite stir fry with potatoes are Aloo Katli, Chettinad Potato fry, Chatpate Masala Aloo, Til Wale Masala Aloo, Chutney Wale Aloo, Kashmiri Dum Aloo, and Til Wale Masala Aloo.
Cook any of these potato fry recipes serve it with dal or Roti, it is most satisfying meal and everyone of table always loves them.
Potatoes are one vegetable that is available in most of our kitchens. Now before someone starts that potatoes are fattening, no they are not. It’s the way we cook potatoes mostly that makes them healthy or unhealthy just like so many other foods. They are literally packed with nutrients are naturally gluten-free and are incredibly filling.
Tips to Make Aloo Jeera
Since jeera/cumin is the star ingredient of this recipe, adding jeera when oil is hot is really important. Too hot oil can cause it to burn and too cold, it will not release the perfect flavour. Try this tip you will know this is best recipe ever.
Always add salt while boiling potatoes in the pressure cooker.
You can also add a pinch asafoetida to hot oil while tempering for extra flavour. Also some pounded and toasted coriander seeds add a nice flavour to the dish.
How To Make Jeera Aloo
I usually cook jeera aloo with two methods. First is when you boil potatoes and add cook them with aromatic spices.
In the other method, you saute the potatoes with cumin first and then cook them in the pan itself. In this recipe, I have made the recipe with the first method. The first method is the most common one as you can use leftover boiled potatoes as well.
Jeera Aloo cooking starts with by sauteing potato with aromatic spices along with cumin and green chilies.
You can make another similar recipe of dhaba style jeera aloo recipe with boiled potatoes,in cumin and onion masala.
What To Make with Leftover Jeera Aloo
If you have leftover potatoes curry, you can make a sandwich with them and enjoy with some tomato ketchup. You can even go creative and add peas, mushrooms or other vegetables in it and make this mouthwatering cutlets. Kids love cutlets and sandwich both.
How to Make Jeera Aloo Step by Step
Boil the potatoes in salted water in a regular cooker for 2-3 whistles. Allow the pressure to release naturally. If using instant pot cook for 10 minutes on high pressure and allow the steam to release naturally.
Peel these boiled potatoes after cooling them. And cut into cubes.
Heat oil in a pan, once oil is hot bring it to the medium heat and add cumin seeds.
Once they start to pop add green chillies and grated ginger if you are using that. As I have mentioned above you can use hing and coarsely pounded coriander seeds too.
After 30 seconds add, turmeric, red chilli powder and salt. Mix gently.
Now add boiled cubed potatoes and toss them with all of these spices.
Cook them for 4-5 minutes on medium heat until they start to crispen up. Then add cilantro/coriander leaves and squeeze some lime juice. Switch off the heat and serve them with any Indian bread or along with some dal tadka and steamed rice for a comfort meal.
- 500 gms of Boiled Potatoes
- 1 tablespoon Oil
- 1 teaspoon Jeera/Cumin Seeds
- 1-2 Green Chili Chopped
- 2 Red Chilli Whole
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 Lemon Juice
- Coriander Leaves
- Pressure cook Potatoes in salted water. Peel the boiled potatoes and keep aside.
- Heat a tablespoon of oil in a large pan and when it starts to smoke add cumin seeds in it.
- After that add chopped green chili, red chili whole, and salt to taste in the pan.
- When you have added chilies and salt, add turmeric powder, red chili powder in the pan and saute them all for a minute.
- Now, add boiled cut potatoes in the pan and mix them well. Cook the potatoes for a minute or two and pour 1 lemon juice in it.
- Top it with some coriander leaves, mix and cook for another minute.
- Turn off the heat and serve this tangy aloo recipe with dal or rice.
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