Jeera Aloo (Spiced Cumin Potatoes)
Jeera Aloo or Spiced Cumin Potatoes is a classic and flavorful North Indian dish, typically served as a side dish with lentils (daal) and rice or rotis. A delicious combination of spices creates a unique flavour that pairs well with potatoes. This recipe is perfect for beginners because it's quick...
Jeera Aloo or Spiced Cumin Potatoes is a classic and flavorful North Indian dish, typically served as a side dish with lentils (daal) and rice or rotis. A delicious combination of spices creates a unique flavour that pairs well with potatoes. This recipe is perfect for beginners because it's quick and easy to make from scratch—no pre-cooking required!
Ingredients
- 500gPotatoes (cubed)
- 1/4cupTomatoes (ground/pureed) (optional)
- 3tbspOil
- 1/8tspAsafoetida (Hing)
- 1tspCumin Seeds (Jeera)
- 1tbspCoriander Seeds (coarsely ground/powdered)
- 1tspMustard Seeds
- 1tspRed Chilli Powder
- 1Green Chillies (chopped)
- 1tspTurmeric Powder
- 6Curry Leaves
- 1tspSalt
- 1tbspDried Fenugreek Leaves (Kasuri Methi)
- 1tspMango Powder (Amchur)
- 1tspGaram Masala
How to make Jeera Aloo (Spiced Cumin Potatoes)
Wash and peel potatoes. Cut them in small cubes (about 1 inch wide) or as desired.
Keep the spices (asafoetida, cumin seeds, coriander seeds, mustard seed, red chilli powder, chopped green chillies, turmeric powder, curry leaves, dried pomogranate seeds, dried coriander seeds, and garam masala) in a plate, ready for tempering.
Heat oil in a pan on low-to-medium flame and add asafoetida, cumin seeds and mustard seeds. Stir till they crackle. Add the curry leaves and continue stirring for a few seconds.
Turn the flame down to low. Add salt, turmeric powder, red chilli powder, green chillies, and stir for a few seconds.
Add chopped potatoes and mix well.
Optional: Add ground tomatoes or tomato puree and mix well on low flame for 2 minutes.
Sprinkle some water and stir. Cover the pan with a lid and cook for 5-8 minutes on low to medium flame until the potatoes are tender.
Add coriander powder, pomegranate seeds and dried fenugreek leaves. Mix gently and let it cook for 2 minutes.
Season with garam masala. Serve hot with lentils (daal) of your choice and roti or rice.
Tips & Tricks
Instead of dried pomegranate seeds (amchur), you can also add lemon juice in the end.
Ginger-garlic paste can also be added to the tempering to make the dish more flavourful.
Ensure the spices are tempered on a low flame to avoid burning them.
FAQS
Can I use other types of potatoes for this recipe?
Yes, you can use any type of potatoes, such as Yukon Gold or red potatoes. Just ensure they are cubed evenly for consistent cooking.
Is it necessary to add tomatoes to the recipe?
No, adding tomatoes is optional. The dish will still be flavorful without them, but they can add a nice tangy taste if included.
What can I substitute for asafoetida if I can't find it?
If you can't find asafoetida, you can omit it or use a small amount of garlic or onion powder as a substitute, though the flavor will differ slightly.
How can I make this dish spicier?
To make Jeera Aloo spicier, you can increase the amount of red chilli powder or add more chopped green chillies according to your taste preference.
What can I serve with Jeera Aloo?
Jeera Aloo pairs well with lentils (daal), roti, or rice. You can also serve it with yogurt or a side salad for a complete meal.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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