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Jeera Aloo is a popular vegetarian dish from India, made by frying potatoes, and seasoning them with cumin seeds and spices. It is a simple and flavorful dish served as a side with roti or rice.
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: Aadjust the spiciness, adding different spices, or using different types of potatoes.
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.
Serving suggestions for Jeera Aloo:
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 subji 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.
Tips for making the best Jeera Aloo:
Use fresh and high-quality spices to get the most flavor.
For boiled potatoes, boil them fully, not mushy.
Cut the potatoes into even cubes for even cooking.
Pan-fry potatoes to a golden brown, not burnt.
Add the spices to the pan after the potatoes have been fried, as this will help to retain their flavor.
Season the dish with salt to taste, taking care not to add too much.
Garnish with fresh coriander leaves for added flavor and color.
Serve it hot to get the best taste and texture.
Frequently Asked Questions
What is Jeera Aloo?
Jeera Aloo is a popular vegetarian dish from India. It is made with potatoes, seasoned with cumin seeds, coriander powder, red chili powder, turmeric, and amchur powder.
Is Jeera Aloo spicy?
Typically, this dish is mildly spicy. Adjust the spiciness as per taste.
How long does Jeera Aloo stays fresh?
Stays fresh in the refrigerator for 2-3 days. You can freeze it for up to a month.
Can you make Jeera Aloo without cumin seeds?
Jeera is the key ingredient in this recipe. The dish will not be the same without it.
Is Jeera Aloo gluten-free?
Yes, This dish is naturally gluten-free.
What is the best way to reheat?
You can reheat it in the microwave, oven, or on the stovetop.
Is Jeera Aloo vegan?
Yes, this recipe is vegan.
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- 3 medium potatoes peeled & cubed
- 1-2 green chili chopped (optional)
- 2 tablespoons oil
- 2 teaspoon cumin seeds
- pinch of hing asafoetida
- 1/2 teaspoon turmeric powder
- 1.5 teaspoon coriander powder
- 1/4 teaspoon amchur powder or lemon juice adjust to taste
- 1/4 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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