Jeera aloo recipe
Jeera aloo recipe
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What is jeera aloo?
This jeera aloo recipe is a vegan and gluten free. Jeera aloo is often made by my wife at home whenever she is busy in evening with the kids. I first got a chance to taste this yummy jeera aloo recipe from her after the first week of our marriage.
I often come late at home due to my professional work and one night she made this wonderful recipe of jeera aloo with Dal , masala Omlette and chapati. Believe me that was a pleasuring and satisfying dinner I had that night.
How her jeera aloo is so different and tasty than others?
She used perfectly boiled potatoes and cut them into small bite size pieces. She use curry leaves to give an aromatic flavour and tomato to give a little bit tangy tastes to the potatoes. A perfectly balanced jeera aloo recipe won my heart that day. And I had a complete satisfied dinner.
You can try bangda fish fry recipe also made so perfectly by my wife.
Tips to make best jeera aloo recipe
- Boil the potato nicely. If possible use pressure cooker to boil them. A perfectly cooked potato can bind all the tadka flavours.
- I personally suggest to use curry leaves in jeera aloo. It is a wonderful ingredients with lots of health benefits. It gives an aromatic flavour to a dish.
- Use it in your recipes like Dal tadka and jeera aloo . Curry leaves will make your jeera aloo recipe one step ahead with other recipes.
- Use 2 - 3 teaspoon of water at the final stage It helps to bind all the flavours and tadka with the potatoes.
Steps to make jeera aloo
Peel the boiled potatoes and cut into small bite size or cube size.
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Both Dhaba style jeera aloo recipe or Punjabi style jeera aloo recipe are same. Here boiled potatoes are tossed and stir fried in oil with cumin seeds, red chilli powder, roasted cumin powder, chat masala or Amchur powder, turmeric powder and Hing powder. It is little bit spicy in taste. Before serving lemon juice is squeezed over them. You can try and make one of a popular recipe with jeera called Methi Palak at home.
Generally jeera aloo recipe is made using boiled potatoes. But you can even make it without boiled potatoes.
First peel the potatoes and cut them into cube size pieces. Keep them aside under water. Then heat oil in a pan or kadai and fry the cumin seeds till sprouts. Add green chili, roasted cumin powder, turmeric powder, red chilli powder and saute for 30 seconds. You can even add small quantities of chopped tomatoes which can give you the required tangy flavour. Then you don't need to squeeze lemon juice.
Now add the potatoes and give a good stir to mix everything well. Add salt as per taste. Pour little water mix and close the pan with a lid and cook for 7 - 8 minutes. When potatoes are cooked completely, sprinkle some chopped coriander leaves. Cook them till become dry by stiring carefully so that the potatoes don't break down. Squeeze lemon juice over them, remove and serve hot.
Jeera Aloo
Jeera aloo is a dry preparation of boiled potatoes with cumin seeds (jeera). Bite size potatoes are sauteed with cumin seeds, curry leaves, turmeric powder and onion( optional)
Ingredients
- 2 medium size boiled potato ( aloo)
- 1 teaspoon cumin seeds (jeera)
- 2 green chili ( roughly chopped)
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 onion sliced
- 6 - 7 curry leaves
- 1/2 tomato chopped
- 1/2 teaspoon salt or as per taste
- 2 tablespoon chopped Coriander leaves
- 1 tablespoon cooking oil
Instructions
- Peel the potatoes and cut into small cubes size.
- Heat 1 tablespoon oil in a pan and add the onion slices, curry leaves and cumin seeds and fry till onion become light golden.
- Add 1/2 teaspoon turmeric powder and mix then add the potatoes. Give them a fine mix.
- Further add the roughly chopped tomatoes, coriander leaves and salt.
- Cook them for 1 minutes or till the tomatoes become soft.
- Remove and serve with chapati or phulka.
Chef's Notes
- Use of onion to give the tadka is optional but it really enhanced the flavours of the dish.
- Tomato is used to increase the taste and make the potatoes taste little bit tangy. Most of other recipes suggest to use lemon juice. But tomato can make it more nutritious and gives a overall good look to the dish.
- Jeera aloo is a dish you can suggest for Vegan diet and gluten free.
📊 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 164 kcal |
| Protein | 3 g |
| Fat | 3 g |
| Carbohydrates | 30 g |
| Fiber | X g |
| Sodium | XX mg |
ℹ️ Additional Info
Course: Main Course | Cuisine: North Indian | Method: Stir Fry
Jeera aloo recipe video
Frequently Asked Questions
1. What is the best type of potato to use for Jeera Aloo?
Yukon Gold or Red-skinned (waxy) potatoes are highly recommended. They are lower in starch and hold their shape better after boiling, which is crucial to prevent the dish from becoming mushy. Avoid starchy varieties like Russet, which tend to crumble easily.
2. How do I boil the potatoes so they are cooked but don't turn mushy?
Boil or pressure cook them just until they are fork-tender—a fork should pierce them easily, but they shouldn't fall apart.
Crucial Tip: Let the potatoes cool completely (preferably in the refrigerator for an hour) before peeling and cubing them. Cold potatoes are much firmer and less likely to break during the final sautéing.
3. Should I peel the potatoes before boiling or after?
Boil them with the skin on. This helps the potatoes retain their shape and prevents them from absorbing too much water. Peel them only after they have been boiled and cooled.
Why is my Jeera Aloo breaking apart and becoming mushy when I sauté it?
This is usually due to over-boiled or warm potatoes. Ensure the potatoes are fully cooled before cubing.
Technique Tip: When sautéing the potatoes with the spices, use a gentle, tossing motion instead of vigorously stirring with a spoon to keep the cubes intact. Cook on medium-high heat briefly to get a slight crust, if desired.
5. How do I prevent the cumin seeds (Jeera) from burning?
Heat the oil or ghee first until hot, then immediately lower the flame to low or medium-low before adding the cumin seeds.
Let the cumin seeds splutter and change color slightly (to a light golden brown) to release their aroma, but do not let them turn dark brown or black, as burnt cumin tastes bitter.
6. What gives Jeera Aloo its essential tangy flavor, and what can I substitute?
The essential tang typically comes from Amchur (dried mango powder) or fresh lemon juice, added at the end.
Substitutes: If you don't have amchur or lemon, you can use a pinch of Chaat Masala (but remember to reduce the salt slightly, as chaat masala already contains salt).
7. I want a deeper, nuttier flavor—what should I add?
Add a teaspoon of crushed coriander seeds along with the cumin seeds. The toasted, coarse powder adds a wonderful, earthy depth.
Using ghee (clarified butter) instead of just oil for the tempering also enhances the flavor profile significantly.
Can I use raw potatoes instead of boiled ones?
Yes, you can, but it changes the texture and cooking time significantly. If using raw potatoes, cut them into very small cubes (about 1/2 inch), sauté them lightly, and then cover and cook on low heat with a splash of water until tender. This will give a slightly crispier result.
9. What are the key health benefits of Jeera Aloo?
Potatoes provide Vitamin C, potassium, and dietary fiber.
Cumin (Jeera) is excellent for digestion, helps reduce bloating, and has anti-inflammatory properties due to its antioxidants.
10. What are the best dishes to serve with Jeera Aloo?
Jeera Aloo is a versatile dry curry. It pairs perfectly with Indian breads like Poori, Roti, or Paratha.
It also makes a great side dish for a complete meal with Dal (lentil curry) and Plain Rice or Jeera Rice, often accompanied by Raita (yogurt dip) or a simple salad.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
