Jeera Aloo is a popular Indian dish made with potatoes and cumin seeds (jeera). It's a simple and flavorful side dish that's often enjoyed with roti (Indian flatbread) or rice.
Jeera Aloo is a classic Indian dish that combines the comforting flavors of potatoes and cumin seeds. This popular vegetarian side dish is known for its simplicity and versatility, making it a staple in many households.
With its earthy aroma, warm spices, and hearty potatoes, Jeera Aloo offers a delightful taste of Indian cuisine that can be enjoyed as part of a larger meal or as a flavorful accompaniment to bread or rice.
Whether enjoyed as a side dish or a main course, Jeera Aloo's aromatic spices and tender potatoes evoke a sense of culinary tradition, making it a favorite on dining tables across the globe.
What Is Jeera Aloo
Jeera Aloo is a traditional Indian dish made with potatoes and seasoned with cumin seeds. The potatoes are cubed, pan-fried to golden brown and mixed with the spices to create a delicious and flavorful dish.
Jeera Aloo is a vegetarian dish which is simple to make, budget-friendly, and can be served as a side dish, a main dish, or a snack. It is loved for its warm and fragrant flavor and is a popular choice for families and people of all ages.
Why You'll Love This Recipe
Flavorful: A simple and flavorful dish made with cumin seeds and spices, giving it a warm and fragrant taste.
Versatile: Serve it as a side dish, a main dish, or as a snack.
Easy to make: An easy dish to make and can be ready in just a few minutes.
Budget-friendly: An economical dish made with simple and readily available ingredients.
Suitable for many diets: Is gluten-free and vegan, making it a suitable dish for a variety of diets.
Loved by all ages: oved by all ages, making it a great choice for families.
Can be customized: Adjust the spiciness, adding different spices, or using different types of potatoes.
Ingredients For Jeera Aloo
Here's a description of the main ingredients used in making Jeera Aloo recipe:
Potatoes: Potatoes are starchy root vegetables that are commonly used in various cuisines around the world. In Jeera Aloo, they provide the main substance of the dish. They are peeled, cubed, and cooked until tender. Potatoes are known for their mild flavor and ability to absorb the flavors of spices and seasonings they are cooked with.
Cumin Seeds (Jeera): Cumin seeds are small, elongated seeds. They have a warm and earthy flavor with a slightly nutty aroma. Cumin seeds are a key component of Jeera Aloo, as they lend a distinctive taste to the dish and are often used as a spice in Indian cooking.
Oil: Oil is used for cooking the potatoes and cumin seeds. Different types of oil can be used, such as vegetable oil or mustard oil.
Turmeric Powder: It adds a warm color to dishes and has a slightly bitter, peppery flavor. Turmeric is commonly used in Indian cuisine for both its flavor and its health benefits.
Red Chili Powder: It adds heat and spiciness to the dish. The amount used can vary depending on how spicy you want your Jeera Aloo to be.
Ground Coriander (Dhania) Powder: Coriander powder complements the other spices in the dish and adds a balanced depth of flavor.
Chopped Fresh Cilantro Leaves: It's used as a garnish for Jeera Aloo, adding a burst of color and a refreshing element to the dish.
How To Make Jeera Aloo
You only need a handful of ingredients to make this dish. You can use raw, uncooked potatoes or boiled potatoes to make this dish.
Jeera is the key element of this dish. I have used cumin seeds, hing (asafoetida), and other aromatic Indian spices like coriander powder, turmeric powder, amchur powder, and red chili powder.
I love the combination of jeera and hing. You can skip the hing if you prefer.
To make Jeera Aloo, pan-fry potatoes along with cumin seeds, hing, turmeric powder, and salt to taste. Cook potatoes till crispy and cooked completely. Add the remaining spices and stir for a few minutes so the spices are fragrant. Finish it off with some chopped green chili (optional) and some fresh cilantro leaves.
Serve hot as a side dish with roti or rice.
Here are some possible ingredient substitutions you can consider for making Jeera Aloo:
Potatoes: If you're looking for a lower-carb alternative, you can use cauliflower florets or sweet potatoes instead of regular potatoes. Keep in mind that the cooking time might vary depending on the substitute you choose.
Cumin Seeds (Jeera): If you don't have cumin seeds, you can use ground cumin instead. Add the ground cumin at the end, along with other spices.
Oil: You can use any cooking oil you have on hand, such as vegetable oil, sunflower oil, or canola oil. Ghee (clarified butter) can also be used for added richness and flavor.
Turmeric Powder: If you don't have turmeric powder, you can use curry powder, which often contains turmeric along with other spices. Keep in mind that curry powder might alter the overall flavor of the dish slightly.
Red Chili Powder: Adjust the spiciness level by using paprika or mild chili powder if you prefer less heat. Alternatively, you can omit the red chili powder altogether if you're looking for a milder dish.
Ground Coriander (Dhania) Powder: If you don't have ground coriander, you can use ground cumin as a substitute. While the flavors are not identical, they are both warm and earthy spices that can work well together
Here are few variations of Jeera Aloo that you can try to add some unique flavors and twists to the dish:
Spicy Jeera Aloo: For those who enjoy heat, increase the amount of red chili powder or include finely chopped green chilies. You can also add a pinch of garam masala for an extra layer of spiciness.
Spinach Jeera Aloo: Add fresh spinach leaves to the dish and let them wilt during the cooking process. This variation adds a nutritious and vibrant element to the dish.
Paneer Jeera Aloo: Add cubed paneer (Indian cottage cheese) to the dish for a protein-rich variation. Paneer adds a creamy texture and absorbs the flavors of the spice
Stays fresh in the refrigerator for 2-3 days. You can freeze it for up to a month.
When reheating, you can use a microwave or stovetop. Add a splash of water while heating to help restore moisture.
Here are some tips to help you make delicious Jeera Aloo:
Choose the Right Potatoes: Use waxy or all-purpose potatoes that hold their shape well during cooking.
Uniform Cubes: Cut the potato cubes into uniform sizes so they cook evenly. This prevents some pieces from being overcooked while others are undercooked.
Precooked Potatoes: To speed up the cooking process, you can use boiled potatoes and sauté for a few minutes until browned and then add spices.
Don't Overcrowd the Pan: Cook the potatoes in batches if needed. Overcrowding the pan can prevent proper browning and even cooking.
Toast Cumin Seeds: Toasting cumin seeds in hot oil before adding other ingredients releases their aroma and enhances their flavor. Be careful not to burn them, as they can turn bitter.
Spice Balance: Adjust the amount of red chili powder and other spices according to your taste preferences.
Add Spices in Layers: Incorporate the spices in layers, starting with the cumin seeds, then the dry spices like turmeric, chili powder, and ground coriander. This allows the flavors to infuse into the dish more evenly.
Low to Medium Heat: Cook the Jeera Aloo on low to medium heat. This ensures that the potatoes cook through without burning the spices.
Cover While Cooking: Covering the pan while cooking helps the potatoes steam and soften. However, be sure to stir occasionally to prevent sticking.
Jeera, also known as cumin, is a widely used spice in Indian cuisine. It is known for its warm, earthy flavor and is often used whole or ground to add depth and aroma to various dishes.
The number of calories in Jeera Aloo Sabji can vary based on serving size, ingredients used, and cooking methods. On average, a 1-cup (about 200 grams) serving of Jeera Aloo can contain approximately 150-200 calories, but it's important to note that these values can vary.
Jeera, or cumin, has a warm and earthy flavor with a slight nuttiness. It carries a combination of smokiness, bitterness, and a subtle citrus undertone, making it a versatile spice used to enhance the taste of a wide range of dishes.
Jeera is called "cumin" in English. It refers to the dried seeds of the Cuminum cyminum plant and is commonly used as a spice in cooking.
As a side dish with roti or rice.
Serve with dal and chutney for a complete vegetarian meal.
Pairs well with grilled meats or poultry for a well-rounded non-vegetarian meal.
Use leftover sabji as a stuffing for sandwiches, wraps, or tacos.
Enjoy as a snack with chutney or ketchup.
Serve as part of a brunch spread with other dishes like omelets, toast, or paratha.
- 3 medium potatoes peeled & cubed
- 1-2 green chili chopped (optional)
- 2 tablespoons oil
- 2 teaspoon cumin seeds
- pinch of hing asafoetida
- ½ teaspoon turmeric powder
- 1.5 teaspoon coriander powder
- ¼ teaspoon amchur powder or lemon juice adjust to taste
- ¼ teaspoon red chili powder adjust to taste
- Salt to taste
- Fresh coriander leaves optional
- Heat the oil in a pan over medium heat.
- Add the cumin seeds and asafoetida. Let the seeds crackle
- Add the potatoes, turmeric powder, and salt to taste. Fry for 2-3 minutes, reduce the heat to low, cover, and cook until potatoes are cooked.
- Add the coriander powder, amchur powder, red chili powder, and green chili (optional).
- Stir for a few minutes until the spices are fragrant.
- Garnish with fresh coriander leaves (optional).
- Serve hot as a side dish with roti or rice.
- Enjoy your Jeera Aloo!
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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