Aloo jeera is one of the simplest potato dishes. In this dish, potatoes are sauteed with cumin seeds and seasonings. These are quick, easy, and delicious potatoes best served as a side or a main dish.
In this aloo jeera, the only dominating flavor comes from cumin seeds. It's a quick dish that takes less than 15 minutes. Here the potatoes are sauteed with cumin seeds, salt, and pepper only. To make it spicier, add a pinch of paprika or red chili powder, or use green chilies.
Cumin seeds are prominent in Indian cuisine and almost all curries or stir-fries use cumin seeds before adding any other ingredients. But here in this aloo jeera, we use cumin seeds in more quantity than any of the other dishes. The nice earthy and nuttiness of cumin seeds makes simple potatoes delectable.
Aloo Jeera (Cumin spiced potatoes)
Potatoes - cooked potatoes (cooked till fork tender)
Vegetable oil/ Ghee
Seasonings - ground coriander, a pinch of cumin powder, hing or asafoetida, salt & black pepper.
Green chili - Optional. can substitute with a pinch of red chili powder or paprika.
Garnish - A handful of coriander leaves, and lemon wedges (optional)
Peel off skin, dice potatoes, and cook till they are fork tender. Or boil them using a manual or electronic pressure cooker. Remove the skin and dice into bite-sized pieces.
In a pan or skillet, heat oil, and when oil is hot, add cumin seeds and let them crackle completely. Then add grated ginger and chopped green chili followed by hing. Immediately add diced potatoes.
Then add coriander powder, salt, and pepper and toss to coat potatoes with seasonings evenly. Then add cilantro leaves and stir gently mixing them all. Cook on low flame for 4 - 5 minutes till they are a little charred and golden brown at the bottom. Give a gentle stir and turn off the heat. Garnish with some more fresh cilantro leaves and a drizzle of lemon juice. Serve this jeera aloo hot now.
This is a versatile and simple dish. It pairs up the best with -
- jeera rice (or steamed rice) and dal tadka
- Boil potatoes. Peel the skin and dice them into bite-sized pieces
- Heat oil in a pan. Add cumin seeds and let them crackle fully. Keep it on low flame during the whole cookin process
- Add grated ginger and green chilies chopped.
- Add diced potatoes, coriander powder, salt, and black pepper. Toss to coat potatoes nicely.
- Saute for 2 - 3 minutes on medium to high flame till they get nice crisp golden brown edges.
- Add some more freshly chopped cilantro leaves and drizzle some lemon juice on it.
Extra tipsIf you are using uncooked potatoes, saute the diced potatoes with cumin seeds and other seasoning for 5 - 6 minutes on low flame or till the potatoes are cooked tender. Cover with a lid for faster cooking of potatoes. If you have leftover boiled potatoes then this aloo jeera is ready in less than 5 minutes. You can cook the potatoes first using the pressure cooker (manual or electric) and then peel off the skin and dice them. Another method is to peel off the skin, dice them, and cook in water until they are fork-tender. Then, remove from water and use in the sauteing process.
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