Jeera Aloo Recipe

Jeera Aloo is a vibrantly spiced North Indian sautéed aspect dish of boiled potatoes tempered with cumin, floor spices and herbs. It’s satisfying to eat as it’s straightforward to organize. This traditional Jeera Aloo Recipe is loaded with cumin and recent herbs, and is of course gluten-free and vegan. Strive 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 good title for this deliciously spiced dish.

A number of earthy, wealthy cumin seeds are the muse on this recipe. As you see with the title 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 too can add a little bit of recent minced ginger, should you like, for much more spice. And though I don’t embody garlic or onion right here, be happy so as to add them whenever 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 aspect for any variety of principal dinner dishes.

Under you’ll discover my step-by-step pictures, video and directions for making one of the best jeera aloo recipe, plus yummy serving concepts!

Cumin imparts a wealthy, earthy taste to any dish it’s added too, particularly when different components are saved minimal. A traditional and in style 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

How one can 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 strain cooker, Immediate pot or a pan, till they’re tender and cooked nicely. Don’t overcook or they’ll develop into mushy!

a) In a stove-top strain cooker: Place the potatoes and add sufficient water which nearly covers the potatoes in a 3 or 4 litre strain cooker. Stress cook 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 cook dinner quicker 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 Immediate Pot: Place a trivet within the metal insert of a 6 quart IP. Hold the potatoes on high of the trivet. For those who shouldn’t have a trivet, you should use a steaming pan which inserts within the IP. Stress cook dinner for 20 to 25 minutes on excessive strain.

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

For the Immediate Pot, do a fast strain launch (QPR) after 5 to 7 minutes. 

The potatoes must be simply cooked till barely fork-tender. You need them to nonetheless be agency sufficient to face up to 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 just go forward and measure out the entire components 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 cook dinner evenly with out breaking or sticking whereas sautéing.

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

They need to brown however not burn, so make sure to preserve them transferring. The cumin seeds should crackle and it’s essential 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. In case you are delicate to spice, then skip including them or add ¼ to ½ teaspoon of chopped chillies. 

9. Combine nicely 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 pink chili powder, and salt to style.

You too can 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 scent of the seasonings collectively is totally wonderful!

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 succeed in simply the proper 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 should you love tangy meals, you’ll prefer it.

In case you are 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 Strategies

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

You too can serve it as a aspect dish with any kind of dal, kadhi or rajma masala and steamed rice or jeera rice.

For those who get pleasure from pairing Indian-style potatoes with fried breads however desire a change from the same old poori, attempt serving this dish with Bedmi Puri – a spiced lentil fried bread, or Luchi, a well-liked 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.

Skilled Ideas

1. Sort of potatoes: The number of potatoes that you should use for this recipe are Yukon gold (yellow potatoes), pink skinned potatoes, child potatoes or russet potatoes.
2. Selection of cooking equipments: You should use a strain cooker, pan/pot or Immediate 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. In case you have an aversion in the direction of warmth in meals, then make the dish with out the inexperienced chilies or cut back the amount.
4. Gluten-free possibility: In case you are high-quality with turning this dish right into a non-gluten free one, then you may also add some asafoetida (hing).
5. Variations: Some spice and herb variations that you are able to do on this recipe is through the use of 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: Regulate the amount of lemon juice within the dish, in line with the extent of tanginess your palate prefers. In case you are not a lot of a fan of an excessive amount of sourness in a dish, then cut back the amount to 1 teaspoon lemon juice.

FAQs

What are one of the best potatoes to make use of for making jeera aloo?

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

What else can I take advantage of 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 whenever you add turmeric powder and pink chilli powder.

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

If you do not need to boil the potatoes, then observe 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 cook 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 cook dinner till potatoes are tender.
• End with the coriander leaves and lemon juice.

Extra Potato Recipes To Strive!

Please make sure to fee the recipe within the recipe card or go away a remark under in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

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