❤️ About This Jeera Aloo Recipe
When you translate the name, jeera=cumin seeds and aloo=potatoes. Meaning boiled potatoes are flavored with cumin. This jeera aloo sabji has mild flavors as very few spice powders are used and that too in very little quantity. So the most flavor is coming from the cumin aka jeera. Hence the name jeera aloo. This is such a quick recipe that doesn’t call for much prep work. It gets ready in 10 minutes only (if you have boiled the potatoes ahead of time). Make ahead option: I prefer to make this for the lunchbox, as I can make it in no time during busy mornings. I keep washed potatoes in instant pot (with timer option) at night, so when I wake up I’ll have boiled potatoes ready to use. This Indian side dish is vegan and gluten-free.
🧾 Ingredient Notes
Here is the pic of the ingredients used in making the simple and delicious jeera aloo recipe. You’ll need only 10 ingredients and all of them are very basic and easily available.
Potatoes: Here in the USA, I prefer to use red skin or Yukon gold potatoes for any Indian dishes. I don’t prefer the russet, Idaho potatoes as they don’t have enough moisture and starch. So they don’t hold the shape after boiling and may crumble or fall apart as you cut into cubes. If you are in India, you’re good to go. Adding ginger and green chilies enhances the flavor. I would not use garlic, as it overpowers the cumin flavor. Adding lemon/lime juice at the end will perk up the whole dish to a new level. So please do not skip.
👩🍳 How To Make Jeera Aloo? (Stepwise)
Boiling potatoes: Check out this post of instant pot boiled potatoes for details. Or use the stovetop pressure cooker (2 whistles). Once the potatoes are cool to touch, peel and discard the skin. Cut into cubes.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle. Cumin seeds will get a nice brown color and you’ll have a nice toasty aroma of the cumin.
- Now add ginger and green chili. Saute for 30-40 seconds or until the raw smell of ginger goes away.
- Add turmeric powder and mix.
- Immediately add cubed potatoes, salt, red chili powder, and coriander powder.
- Mix well so all the masala is coated to cubed potatoes. Cook for 1-2 minutes or until potatoes gets hot. If it is sticking to the pan then add a splash of water and continue.
- Now add lemon juice and mix. Turn off the stove. Garnish with chopped cilantro and serve.
💭 Expert Tips For Jeera Aloo Recipe
🍽 Serving Ideas For Jeera Aloo
Serve jeera aloo with Indian bread like roti, poori, paratha, bedmi puri, etc. This can be served as a side dish with your dal-chawal. I would serve roasted papad on the side for some crunch. You can mash it lightly and use this as a stuffing for sandwiches. You can make paratha roll by stuffing this jeera aloo sabji with some thinly sides salad (cabbage, carrot, bell pepper) as a topping – like kathi roll. PS Tried this jeera aloo recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
Sukhi bhaji Batata bhaji Lasaniya batata Dry aloo matar Aloo methi Palak sabzi (with potatoes)
