Jeera Aloo Sabzi: Looking for an easy-to-make side dish recipe ? Try this jeera aloo recipe made with potato, cumin seeds, and a few handfuls of spices. Pair it with roti, paratha, poori for a comforting meal.
Jeera aloo is a classic Indian dish. Cumin seeds are called jeera in Hindi and potato as aloo. Making this dish is very easy. It can be prepared in minutes if boiled potatoes are ready in hand.
Jeera or cumin seed not only lends a beautiful aroma to the dish also is known for promoting good digestion. I make this dish very often. Especially, when I am not in a mood to cook something exotic and elaborate. Now let’s make it!
Preparations
Boiling the potatoes
- Wash and boil the potatoes just until cooked or pressure cook for 1 whistle over high flame and 2 over medium. Then turn off the flame and allow the pressure to release on its own.
- Once the potatoes boiled, peel off the skin and cut them into cubes and set aside.
Making Jeera Aloo
- Heat oil or ghee in a pan. I used half oil and half ghee.
- Once the oil is hot, reduce the flame to low and add cumin seeds. Allow the seeds to splutter.
- Add grated ginger and chopped green chili. Saute for a minute or until the ginger changes its color. Make sure not to over fry the ginger.
- Next add potatoes followed by all the spices; cumin powder, coriander powder, turmeric powder, red chili powder, dry mango powder, garam masala powder, and salt.
- Toss for 3 minutes over medium to high flame.
- Cover and cook for 2 minutes over simmer flame while stirring in between.
- Now add chopped coriander leaves and saute to mix.
- Turn off the flame. Jeera aloo is ready to serve.
Tips
- Do not over boil the potatoes or else they will turn mushy.
- Make sure the oil is hot while adding cumin seeds to it. The cumin seeds must splutter to release its flavor.
- Also, take care not to burn the cumin seeds, or else it won’t taste good. To avoid that reduce the flame once the seeds start spluttering.
- Similarly don’t over fry the ginger. It may lend a bitter taste.
- Adjust the chilies as per your tolerance.
Serving Suggestions
- Jeera aloo is a staple lunch and dinner recipe. It could be packed in the lunch box as well. As it is no-messy and filling. Also, it is an onion-garlic free recipe. Hence perfect for fasting or vrat. In that case, you can use sendha namak instead of plain salt.
- It pairs best with piping hot poori, paratha, roti, or rice along with a bowl of curd (yogurt) or raita. It is also a good accompaniment with rice when served along with dal or any curry, papad and pickle or salad.
- You can even use this jeera aloo to stuff paratha or make wraps or sandwiches.
Few more potato dish
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Jeera Aloo Sabzi | Jeera Aloo
A simple, delicious, easy-to-make vegetarian side dish prepared with potato, cumin seeds, and few spices.
Servings3 people
INGREDIENTS ( 1 CUP = 250 ML )
- 4 medium-sized potatoes/aloo
- 2 tbsp oil or ghee
- 1 tsp jeera or cumin seeds/jeera
- 1 tbsp grated or minced ginger optional
- 1 chopped green chili
- 3 tbsp finely chopped coriander leaves fresh
Spices
- 1 tsp cumin powder
- 1 tsp coriander powder
- ⅛ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp dry mango/amchur powder or lime juice
- ⅓ tsp garam masala powder
- Salt as required
INSTRUCTIONS
Cooking Potatoes
- Wash and boil the potatoes just until cooked or pressure cook for 1 whistle over a high flame and 2 over medium. Then turn off the flame and allow the pressure to release on its own.
- Once the potatoes boiled, peel off the skin and cut them into cubes and set aside.
Making Jeera Aloo
- Heat oil or ghee in a pan. I used half oil and half ghee.
- Once the oil is hot, reduce the flame to low and add cumin seeds. Allow the seeds to splutter.
- Add grated ginger and chopped green chili. Saute for a minute or until the ginger changes its color. Make sure not to over fry the ginger.
- Next add potatoes followed by all the spices; cumin powder, coriander powder, turmeric powder, red chili powder, dry mango powder, garam masala powder, and salt.
- Toss for 3 minutes over medium to high flame.
- Cover and cook for 2 minutes over simmer flame while stirring in between.
- Now add chopped coriander leaves and saute to mix.
- Turn off the flame. Jeera aloo is ready to serve.
- Serve hot with roti, paratha, poori, or with rice and dal.
Notes
- Do not over boil the potatoes or else they will turn mushy.
- Make sure the oil is hot while adding cumin seeds to it. The cumin seeds must splutter to release its flavor.
- Also, take care not to burn the cumin seeds, or else it won’t taste good. To avoid that reduce the flame once the seeds start spluttering.
- Similarly don’t over fry the ginger. It may lend a bitter taste.
- Adjust the chilies as per your tolerance.
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