Authentic Jeera Aloo Recipe: Simple Indian Spiced Potatoes
20 minutes
901 reads
About Authentic Jeera Aloo Recipe: Simple Indian Spiced Potatoes
Jeera Aloo, a classic vegetarian Indian side dish, is incredibly simple yet bursting with flavor. Tender potatoes are tossed in a fragrant blend of cumin seeds, mustard seeds, and warming spices, creating a comforting and delicious dish perfect for any occasion.This recipe delivers a satisfyingly spiced yet mild profile, making it a versatile addition to your meal planning. It's equally at home alongside fluffy naan, roti, or puris, as it is with a hearty serving of dal and rice.Learn how to make this easy-to-follow recipe and bring the vibrant tastes of India to your kitchen. Get ready to impress your family and friends with this authentic Jeera Aloo!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Potatoes & Aromatics
- 3 Potato medium size, peeled and cubed
- 1 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds rai
- 10 Curry Leaves chopped, fresh
Spices
- 1/4 tsp Chili Powder adjust to your spice preference, red
- 1/3 tsp Turmeric Powder haldi
- 1/2 tsp Garam Masala for enhanced flavor, optional
Other Ingredients
- 1.5 tsp Salt or to taste
- 2 tbsp Vegetable Oil or ghee for richer flavor
- 1/4 cup Water for adjusting consistency, optional
Instructions
Prepare the Potatoes
- Peel and cube the potatoes into bite-sized pieces. Boil until tender but not mushy (about 10-12 minutes). Drain well and set aside.
Temper the Spices
- Heat the oil in a wok or large pan over medium heat. Add the cumin seeds and mustard seeds. Once they begin to splutter, add the curry leaves and cook for another 10 seconds.
Cook the Jeera Aloo
- Add the red chili powder and turmeric powder (and garam masala if using). Stir well for about 30 seconds, ensuring the spices are fragrant but not burnt. Add the boiled potatoes and stir gently to coat them in the spice mixture. Season with salt. If the potatoes seem dry, add a little water (1/4 cup) to create a light sauce.
Serve
- Simmer for 2-3 minutes, allowing the flavors to meld. Serve hot as a delicious accompaniment to rice, dal, naan, roti, or puris.
Recipe Notes
Expert Tips for the Best Jeera Aloo
- For extra flavor, add a pinch of asafoetida (hing) along with the cumin and mustard seeds.
- Don't overcrowd the pan when tempering the spices; this can lower the temperature and prevent proper spluttering.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more as needed.
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
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Recipe Nutrition
Calories: 121kcalCarbohydrates: 9gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1140mgFiber: 1g
Simran Sayyed
Articles: 34
3 Comments
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This looks amazing! Thanks for sharing.
I’m eager to make this recipe!
Such a lovely dish! Thanks for sharing.