Jeera Aloo Recipe

Jeera Aloo is a vibrantly spiced North Indian sautéed facet dish of boiled potatoes tempered with cumin, floor spices and herbs. It’s satisfying to eat as it’s straightforward to organize. This basic Jeera Aloo Recipe is loaded with cumin and recent herbs, and is of course gluten-free and vegan. Attempt it for a wholesome and comforting lunch or as an addition to your favourite dinner dishes!

About Jeera Aloo Recipe

Jeera Aloo is Hindi for “Cumin Potatoes,” which is about probably the most excellent identify for this deliciously spiced dish.

A lot of earthy, wealthy cumin seeds are the muse on this recipe. As you see with the identify of the recipe, in Hindi, Jeera refers to Cumin and Aloo means Potatoes.

Each the potatoes and cumin are complimented with inexperienced chilies, turmeric, chili powder and lemon juice, and all collectively create a incredible mix of daring and tangy flavors. Each chunk of tender potato tastes so heat and comforting!

You may also add a little bit of recent minced ginger, when you like, for much more spice. And though I don’t embody garlic or onion right here, be happy so as to add them once you do that straightforward jeera aloo recipe for your self.

The recipe is prepared in lower than half-hour from begin to end. Complete potatoes are boiled with the skins on, then cooled, peeled and chopped, and sautéed with spices.

Jeera aloo is nice for making as a filling and wholesome lunch, or hearty facet for any variety of foremost dinner dishes.

Beneath you’ll discover my step-by-step pictures, video and directions for making the most effective jeera aloo recipe, plus yummy serving concepts!

Cumin imparts a wealthy, earthy taste to any dish it’s added too, particularly when different elements are saved minimal. A basic and well-liked instance is Jeera Rice – a easy but flavorful dish the place rice is tempered in ghee or oil with cumin seeds and a few extra spices.

Step-by-Step Information

Learn how to Make Jeera Aloo

Cook dinner Potatoes

1. First, scrub and rinse 5 to six medium-sized potatoes (500 grams) in water.

2. Boil or steam the potatoes together with ½ teaspoon salt in a stove-top stress cooker, On the spot pot or a pan, till they’re tender and cooked properly. Don’t overcook or they’ll grow to be mushy!

a) In a stove-top stress cooker: Place the potatoes and add sufficient water which nearly covers the potatoes in a 3 or 4 litre stress cooker. Strain prepare dinner on medium-heat for 7 to 9 minutes.

b) In a pan or pot: Peel, and chop the potatoes in small cubes. Chopping will make them prepare dinner sooner in a pan. Add water sufficient to cowl the potatoes. Sprinkle salt. Cowl and simmer on a low to medium-low warmth till the potatoes are fork tender. Drain all of the water and put aside.

c) Within the On the spot Pot: Place a trivet within the metal insert of a 6 quart IP. Preserve the potatoes on high of the trivet. In case you should not have a trivet, you should use a steaming pan which inserts within the IP. Strain prepare dinner for 20 to 25 minutes on excessive stress.

3. For the stovetop stress cooker, wait till all of the stress falls within the cooker after which take away the lid.

For the On the spot Pot, do a fast stress launch (QPR) after 5 to 7 minutes. 

The potatoes ought to be simply cooked till barely fork-tender. You need them to nonetheless be agency sufficient to resist further cooking in a skillet subsequent.

Prep and Sauté

4. As soon as they’re cool sufficient to the touch, peel the skins and chop the potatoes into bite-sized cubes.

5. Subsequent I like to recommend that you simply go forward and measure out all the elements you’ll want per the recipe under.

A little bit of prep work forward of time will make cooking the this recipe a lot simpler!

6. Now it’s time to make the aloo jeera. Firstly, warmth 3 tablespoons of oil in a big heavy bottomed pan or skillet over medium warmth.

Utilizing a heavy bottomed pan or kadai prevents the spices from burning and helps the potatoes prepare dinner evenly with out breaking or sticking whereas sautéing.

7. Cut back the warmth and to the new oil add 3 teaspoons cumin seeds (jeera) and allow them to crackle for a couple of seconds as you constantly stir.

They need to brown however not burn, so make sure to maintain them shifting. The cumin seeds should crackle and you have to get the stunning earthy aroma from them.

8. As soon as the cumin seeds crackle and alter shade, then add 2 to three finely chopped inexperienced chilies (1 to 1.5 teaspoons finely chopped inexperienced chillies or serrano peppers).

Tip: Inexperienced chillies add the pungency and warmth to the dish. If you’re delicate to spice, then skip including them or add ¼ to ½ teaspoon of chopped chillies. 

9. Combine properly to mix the chilies and cumin seeds.

Make Jeera Aloo

10. Subsequent, add the boiled potato cubes to the pan.

11. Combine collectively in order that the potato cubes are evenly coated with the cracked cumin seeds and inexperienced chilies.

12. Sprinkle the potatoes with ½ teaspoon of turmeric powder, ½ teaspoon of crimson chili powder, and salt to style.

You may also add 1 pinch asafetida in case you are not in search of a gluten-free dish.

13. Sauté the potatoes for two to three minutes on low to medium-low warmth, stirring usually to maintain the potatoes from sticking and overcooking. The odor of the seasonings collectively is completely superb!

14. Subsequent add 2 to three teaspoons of lemon juice, relying on how a lot bitter taste you want. Begin with 1 teaspoon, and style as you add a bit extra of the lemon juice at a time to achieve simply the correct degree of tanginess.

The brightness from the lemon actually brings the flavors within the dish collectively. 3 teaspoons of lemon juice makes the dish properly tangy and when you love tangy meals, you’ll prefer it.

If you’re not a fan of tangy or bitter meals, then add 1 to 2 teaspoons of lemon juice.

15. Lastly, add ¼ cup of chopped coriander (cilantro) leaves.

16. Gently combine the coriander into the jeera aloo, and switch off the warmth.

Serving Ideas

17. Serve Jeera Aloo scorching or heat with Chapati, Poori, Paratha or your favourite Indian bread.

You may also serve it as a facet dish with any kind of dal, kadhi or rajma masala and steamed rice or jeera rice.

In case you get pleasure from pairing Indian-style potatoes with fried breads however need a change from the standard poori, strive serving this dish with Bedmi Puri – a spiced lentil fried bread, or Luchi, a preferred Bengali fried bread made with all-purpose flour.

Storage & Leftovers

Refrigerate any leftovers for 1 to 2 days. I often make wraps, rolls or grilled sandwiches with any leftovers. The earthy spiced tangy potatoes style fabulous in a toasted sandwich or wraps.

Professional Suggestions

1. Kind of potatoes: The number of potatoes that you should use for this recipe are Yukon gold (yellow potatoes), crimson skinned potatoes, child potatoes or russet potatoes.
2. Alternative of cooking equipments: You should utilize a stress cooker, pan/pot or On the spot Pot to boil the potatoes. Guarantee cooking the potatoes until fork tender, and to not over steam or boil them.
3. Adjusting spicing: Inexperienced chillies are added on this dish for the pungency and spiciness. When you’ve got an aversion in direction of warmth in meals, then make the dish with out the inexperienced chilies or scale back the amount.
4. Gluten-free possibility: If you’re effective with turning this dish right into a non-gluten free one, then you too can add some asafoetida (hing).
5. Variations: Some spice and herb variations that you are able to do on this recipe is by utilizing about 1 teaspoon minced ginger, 1 teaspoon coriander powder and ½ teaspoon garam masala powder. These elevate the general flavors of the dish.
6. Tanginess: Alter the amount of lemon juice within the dish, in keeping with the extent of tanginess your palate prefers. If you’re not a lot of a fan of an excessive amount of sourness in a dish, then scale back the amount to 1 teaspoon lemon juice.

FAQs

What are the most effective potatoes to make use of for making jeera aloo?

There are a number of completely different potatoes that work properly for this jeera aloo recipe. Yukon gold (yellow potatoes), crimson skinned potatoes, child potatoes, and russet potatoes are all well-suited for Indian cooking.

What else can I exploit as a substitute of lemon juice?

If lemon juice is just not obtainable you should use 2 teaspoons of dry mango powder (amchur powder) or 2 teaspoons dry pomegranate powder (anardana powder) to get the stunning bitter observe. Add dry pomegranate powder, on the step once you add turmeric powder and crimson chilli powder.

How can I make aloo jeera with out boiling the potatoes?

If you don’t want to boil the potatoes, then comply with these steps:

• Fry the cumin seeds and inexperienced chillies within the oil as I’ve defined above within the step-by-step information.
• Add potato cubes (rinsed, peeled and ideally reduce in 0.5 to 1 inch cubes). Combine after which add the spice powders and salt.
• Cowl the skillet or pan tightly and prepare dinner the potatoes till tender on a low to medium-low warmth. If they begin sticking to the pan, add some splashes of water. Combine, cowl and proceed to prepare dinner till potatoes are tender.
• End with the coriander leaves and lemon juice.

Extra Potato Recipes To Attempt!

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Jeera Aloo recipe from the archives was first revealed on September 2011.