Jeera aloo is potatoes cooked with cumin seeds. This simple, easy to cook side dish takes less than 15 minutes if you have your potatoes cooked and ready. With no onions, no garlic this is great option during fasting days.
Potato is one of the most popular vegetables that are loved by all, all over the world. This humble vegetable tastes delicious in all forms. Fry them, mash them, boil them, add them in curry – it’s all simply delicious. It would be hard to find someone who doesn’t love potatoes. Though it is high is carbohydrate, it’s hard to resist. No matter how hard I try to stay away from it, I just can’t succeed!
Aloo (potatoes) makes any dish delicious. Use it in curry, dry fry, in sabji (side dish) it’s all perfect. This starchy root vegetable which is carb loaded is my FAVORTIE choice of vegetable. And without a doubt this dry aloo recipes is our favorite.
We try many versions of dry aloo with different combinations of spices. And when I say each of the variations tastes as good as the other one, trust me guys! They really do taste YUMM! Aloo fry is what it exactly it reads. Mix all those wonderful aromatic spices to aloo and fry it. See simple I told you!
Love potatoes? Then you’ll love these too-
One of the fond memories from school days is mom’s most favorite aloo fry that she would pack with curd rice for lunch box. Boy, friends really fought for my box. And most days I couldn’t get to eat my own box, I would end up eating my friends box.
This recipe is another simple way to cook aloo. This jeera aloo recipe is as simple as the one I mentioned above. Green chilies in the recipe makes the dish spicy. So go ahead and adjust the number you want to add. I would always prefer spicier jeera aloo sabji.
I love my meat. And the day I don’t get meat, I prefer to have potatoes. In Indian vegetarians recipes aloo is a big deal.
How to make Jeera Aloo?
It’s actually pretty simple. I have used baby potatoes, but you can use big potatoes cut into quarters. Boil the potatoes until it’s just done (not over cooked). From there on recipe is straight forward. Saute in oil with jeera (cumin seeds), hing( asafoetida), green chilies, amchur powder (mango powder) or lime juice.
Serve jeera aloo as sabzi or side dish for rotis and phulkas or serve as starter. For starter option serve it with mint chutney on side – bliss! Just dip one baby potato in mint chutney pop in your mouth. I bet you would end up eating it all. So fair warning – cook up a bigger batch. There won’t be leftovers, I speak from experience.
Jeera hing aloo is a simple dish with big flavors. Boiled potatoes, mixed with some simple spices – jeera, green chilies, hing, and amchur powder tastes simply delicious. Serve it as appetizer or as side dish. Made with no onion, no garlic, this dish tastes out of the world and makes a delicious finger food during any party.
- 500 grams baby potatoes
- 1 tablespoon cumin seeds
- 1 ½ teaspoon hing (asafoetida)
- ½ teaspoon turmeric powder
- 4 green chilies, finely chopped
- ½ teaspoon amchur powder (dry mango powder)
- 1 tablespoon oil
- salt to taste
- coriander leaves for garnish
- Wash and peel the skin of potatoes. Cook them in open pot with enough water. Make sure the potatoes are not over cooked. They have to be cooked and be firm.
- In a pan heat oil. Add cumin seeds and hing. Then add chopped green chilies, salt and turmeric powder and mix well.
- Now add potatoes and give it a good stir.
- Mix gently so the potatoes are coated well.
- Sauté for 5 minutes on low flame.
- Add amchur powder, give it a good mix. Remove from flame.
- Garnish with fresh coriander leaves(optional)
- Serve hot as an appetizer or as a side dish.