jeera aloo

Jeera Aloo is an Indian Potato Stir fry recipe with cumin seeds.

Jeera aloo recipe (cumin potatoes)

6-7 Potatoes

asafoetida

cumin seeds

tsp red chili powder

turmeric powder

coriander powder

tsp garam masala

Salt

coriander

Water potatoes

Take potatoes and peel their skin using a peeler or knife.

Cut potatoes into dices or in any desired shape.

After peeling to after cutting, keep potatoes in a bowl carrying water until you cool them. Skin removed potatoes turn to black immediately on contact with air.

Take oil in a pan and add cumin. Let cumin splutter.

Add potato dices.

Add asafoetida, red chili powder, turmeric powder, coriander powder and salt. Mix.

Put a lid on the pan and let potatoes cook on low heat.

At some reasonable intervals, lift the lid and give a stir to potatoes.

Keep cooking (with stirring at intervals) until potatoes turn soft and tender.

Add garam masala and coriander leaves. Mix

Jeera potatoes are ready. Serve hot.

Jeera aloo is classic potato side dish loaded with cumin and fresh herbs, and is naturally gluten-free and vegan. It gets ready in less than 30 minutes from start to finish.

Jeera Aloo Recipe

potatoes (500 grams, medium-sized)

salt

water (as required)

oil (- sunflower, peanut

cumin seeds ((jeera))

turmeric powder ((ground turmeric))

red chili powder (or cayenne pepper

salt (as required)

coriander leaves

lemon juice (or add

Scrub and rinse potatoes very well in water.

Steam or cook the potatoes in a pan, stove-top pressure cooker or in the Instant pot.

a) Cooking in a stove-top pressure cooker: In a 3 or 4 litre pressure,  add the potatoes and pour enough water which just about covers the potatoes. Pressure cook on medium-heat for 7 to 9 minutes. When the cooking is complete, wait until all the pressure falls in the cooker and then remove the lid.

b) Cooking in a pan or pot: Peel, and chop the potatoes in small cubes. Add water enough to cover the potatoes. Sprinkle salt. Cover and simmer on a low to medium-low heat until the potatoes are fork tender. Drain all the water and set aside.

c) Pressure cooking in the Instant Pot: Place a trivet in the steel insert of a 6 quart IP. Keep the potatoes on top of the trivet. If you do not have a trivet, you can use a steaming pan which fits in the steel insert. Pressure cook for 20 to 25 minutes on high pressure. Do a quick pressure release (QPR) after 5 to 7 minutes.

The potatoes should be just cooked until barely fork-tender and not crumbly.

If you have cooked the potatoes, in a stove-top pressure cooker or in the Instant pot, then let the potatoes become warm or cool at room temperature, then peel them and cut into small cubes.

Cooking potatoes

In a pan, heat oil on medium heat. Let the oil become hot. 

Lower the heat and add cumin seeds and let them crackle in the oil taking care not to burn them. Stir them when they begin to crackle.

Now add chopped green chillies and mix very well. 

Add the potato cubes and mix again.

Sprinkle turmeric powder, red chili powder and salt as required. Mix thoroughly.

Saute the potatoes for 2 to 3 minutes&nbsp;on low to medium flame stirring often.&nbsp;

Next add 2 to 3 teaspoons lemon juice, depending on how much tangy flavor you prefer. Start with 1 teaspoon, mix and taste as you add a bit more of the lemon juice at a time to reach just the right level of tanginess.

Finish off with ¼ cup chopped coriander leaves.

Combine and mix thoroughly. Switch off the heat. 

Making jeera aloo

Serve jeera aloo hot or warm with Chapati, Poori, Paratha or your favorite bread. You can also serve aloo jeera as a side dish with dal and steamed rice.

Serving suggestions

Refrigerate any leftovers for 1 to 2 days. You can wraps or grilled/toasted sandwiches with the leftover jeera aloo.

Storage

https://content.jwplatform.com/videos/Q5y9htsT.mp4

Jeera Aloo is a vibrantly spiced side dish that’s as satisfying to eat as it is easy to prepare. This classic potato recipe is loaded with cumin and fresh herbs, and is naturally gluten-free and vegan.

VRI_Jerra Aloo_Website_16x9_1920x1080p_v2

The amazing combination and aroma of potatoes and cumin seeds makes Jeera Aloo one of the most popular Indian dishes! It's vegan and easy to make using handful of ingredients!

Jeera Aloo

potatoes

oil (I used vegetable oil)

coriander seeds (crushed)

hing (optional, also known as asafoetida)

green chilies (chopped)

ginger (chopped)

red chili powder (or adjust to taste)

salt (or

cilantro

lemon (juice of)

Boil the potatoes until done - 7 to 8 whistles on high heat on regular pressure cooker or 10 mins on high pressure in Instant Pot with natural pressure release. You can also boil them on stove-top pan until done.They shouldn't crumble once boiled and should still be able to hold their shape.&nbsp;

Once boiled, peel the potatoes and chop them into cubes. Set it aside.

Heat oil in a pan on medium heat. Once the oil is hot add the cumin seeds, let them sizzle. Immediately lower the heat so that cumin seeds don't burn.

Then add the crushed coriander seeds and hing (if using) and saute for few seconds.&nbsp;

Add the green chili and ginger and saute for a minute until the ginger starts changing color.

Add in the boiled and cubed potatoes to the pan and toss with the spices.

Add turmeric, red chili powder and salt. Toss to combine potatoes with all the spices.

Let the potatoes cook for 2 to 3 minutes on medium heat, then add the chopped cilantro.

Squeeze in fresh lemon juice to finish it off.

Garnish with more cilantro and serve jeera aloo with paratha or as a side dish with dal and rice.

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Jeera aloo recipe (cumin potatoes)

Jeera Aloo Recipe

Jeera Aloo

Top 3 jeera aloo recipes from across the web

The most viewed jeera aloo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jeera aloo recipe (cumin potatoes)

Jeera Aloo Recipe

Jeera Aloo

The most viewed jeera aloo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine