Aloo Jeera: Simple & Flavorful Indian Spiced Potato Recipe
35 minutes
1238 reads
About Aloo Jeera: Simple & Flavorful Indian Spiced Potato Recipe
Aloo Jeera, meaning cumin potatoes, is a beloved Indian side dish bursting with warm, earthy spices. This easy recipe features tender potatoes perfectly complemented by the fragrant aroma of cumin seeds and powder, along with a hint of green chili for a delightful kick.The simple yet satisfying flavors of Aloo Jeera make it a versatile addition to any meal. Serve it alongside naan, roti, rice, or your favorite Indian bread for a complete and comforting experience.This recipe is perfect for weeknight dinners or special occasions, offering a delicious taste of India without the fuss. It's a guaranteed crowd-pleaser, simple enough for beginners, yet sophisticated enough to impress seasoned cooks.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Potatoes
- 2 medium Potato russet or yukon gold potatoes recommended
- 1 tbsp Vegetable Oil
- 1/4 tsp Salt for boiling potatoes, plus more to taste
For the Spice Tempering
- 1 tsp Cumin jeera; seeds
- 1 Chili finely chopped; adjust to taste, green, serrano or jalapeño
- 5-7 Curry Leaves
For the Spice Blend
- 1 tsp Cumin jeera powder; powder
- 1/4 tsp Turmeric haldi
- 1/2 tsp Mango Powder dried mango powder; adds tangy flavor, dry
- 1/2 tsp Salt plus more to taste
For Garnishing
- 1 tbsp Coriander chopped, for garnish
Instructions
Prepare the Potatoes
- Peel and cube the potatoes into 1-inch pieces. Soak the potatoes in water for 10 minutes to remove excess starch. Boil 2 cups of water with 1 tbsp oil and 1/4 tsp salt. Add the potatoes and cook until tender, about 10-12 minutes. Drain the potatoes and set aside.
Make the Spice Tempering
- Heat 1 tbsp oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter. Add the chopped green chilies and curry leaves; sauté for a few seconds until fragrant.
Add Spices and Potatoes
- Stir in the cumin powder, turmeric powder, amchur powder, and salt. Sauté for about 30 seconds until fragrant. Add the cooked and drained potato cubes. Toss gently to coat the potatoes evenly with the spice mixture.
Finish and Serve
- Cook on medium-high heat, stirring occasionally, until the potatoes are heated through and the masala is well-coated (about 5 minutes). Turn off the heat and garnish with fresh cilantro. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Aloo Jeera
- For extra flavor, use a combination of cumin seeds and freshly ground cumin powder.
- Adjust the amount of green chilies to your preferred spice level.
- Don't overcrowd the pan when cooking the potatoes, work in batches if necessary to ensure even cooking.
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
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Recipe Nutrition
Calories: 262kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1140mgFiber: 4gSugar: 1g
Rajeswari Annamalai
Articles: 100
5 Comments
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This looks so good! Can’t wait to cook it.
This looks incredible! Thank you.
Looks so good! Can’t wait to try it.
This is so tempting! Can’t wait to cook it.
Absolutely scrumptious! Thanks for the recipe.