 Jeera Aloo is a North Indian recipe which is simple, healthy and quick to make. It is prepared from Boiled Potatoes and few mild spices. It does not require any other complex ingredients. I have been regularly posting Curry Recipes and not Masala Recipes. It has been a long time since I posted dry masala recipes. Today I am going to prepare Jeera Aloo which requires very less time and is easy to prepare.
A person does not need to be a cooking expert to prepare this recipe. Also if you are in hurry and do not have much time to prepare any other complex vegetables, you can simply go and prepare Jeera Aloo. It suits best with Roti or Parantha in breakfast. You can also serve it as side dish with Dal and Chawal or any other recipes.
To prepare Jeera Aloo, boil the Potatoes and cook with mild spices. Firstly cook the spices in Oil for few minutes and then cook the potatoes with it. Â May people love to add more spices to increase the spiciness. You can add Garam Masala if you love spicy Jeera Aloo. To add more tanginess to Jeera Aloo, you can add some Lemon Juice to it.
One of the most important parts of preparing Jeera Aloo is boiling of potatoes. Boil the potatoes partially. If you completely boil the potatoes, it will break easily while mixing it with the spices. So boil the potatoes partially. If the potatoes are not cooked properly you can simmer it with water after you add the spices. Simmering with water helps the spices to enter deep inside the potatoes. It increases the taste and aroma of the recipe.
There are two ways of preparing Jeera Aloo. In the first method, we boil the potatoes first and then mix it with the spices. In the second method, we first cook the potatoes with the spices and then simmer it with water in the spices. The first method is the easier one and I mostly prefer this method. You can also grill the potatoes and prepare this recipe.
Please try our Paneer Recipes collection. You may also like our other recipes:
Jeera Aloo/How to make Aloo Jeera Recipe
Ingredients:
- 4 large Boiled Potatoes
- 1 teaspoon Cumin Seeds
- 2 piece Finely Chopped Green Chilli
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Roasted Cumin Powder
- A pinch Asafoetida
- 2 tablespoon Chopped Coriander Leaves
- 1/2 teaspoon Aamchur Powder
- 4 tablespoon Cooking Oil
- Salt as required
Instructions:
- Firstly peel off the boiled potatoes and cut them into small cubes of 1 inch each.
- Heat Oil in a kadai or fry pan over medium heat.
- Add Cumin Seeds and sauté it till it changes its colour.
- Add Finely Chopped Green Chilli. Saute it for few seconds under low flame.
- Keeping the flame low, add Turmeric Powder, Red Chilli Powder, Coriander Powder, Roasted Cumin Powder, Aamchur Powder, a pinch of Asafoetida and Salt.
- Saute all the spices under low flame for few minutes. Keep in mind that the spices do not burn.
- Add the boiled potato cubes into the spices. Mix it gently so that it does not break.
- Stir gently so that each potato cubes are well covered with the spices
- Add little amount of water and mix it. Cover it and simmer for 5 minutes till the potatoes absorb all the spices.
- At last add Chopped Coriander Leaves and mix it. Switch off the flame.
- Jeera Aloo is ready to be served. Serve it with your favourite paranthas or with roti.
- While serving you can sprinkle some lemon juice over the potatoes.
Notes:
- The potatoes should be semi boiled so that it can be properly cooked with spices without breaking it.
- Aamchur Powder can be replaced with Lemon Juice also.
- While cooking if the boiled potatoes stick to the bottom of the kadai or pan, you can add little amount of water to resist it.
- You can add Red Chilli Powder in place of Green Chilli. I have used Kashmiri Chilli Powder since I have added Green Chilli. Kashmiri Chilli Powder is used only colour.
