Jeera Aloo
User Reviews
5
Jeera Aloo
Description
Jeera Aloo begins by boiling baby potatoes until just tender and peeling their skins once cooled. These potatoes are then sautéed in heated oil with cumin seeds and asafoetida to infuse the oil with aromatic flavors. Grated ginger and chopped green chilies add spiciness, while turmeric and ground cumin powder deepen the earthiness. The potatoes are tossed thoroughly with this spice mix and cooked briefly to meld flavors while maintaining some firmness. A final dusting of amchur powder introduces a tart, fruity contrast to the warm spices. Fresh coriander leaves can be added for brightness before serving.
The dish has a balance of textures: the tender yet firm potatoes coated with fragrant, toasted spices and a sharp tang from the mango powder. It is typically served hot as a side dish accompanying Indian breads like roti or naan.
For enhanced depth, dry roasting whole cumin, coriander, fennel seeds, and dried red chilies before grinding into powder can be used instead of ground cumin. Adjust chili quantity to personal heat preference. Heating oil well before adding cumin helps release its flavor without burning.
Ingredients
- 500 grams baby potato boiled
- 1 tablespoon canola oil
- 1 teaspoon ginger grated
- 1 tablespoon cumin seeds
- ½ teaspoon cumin powder
- 1 ½ teaspoon asafoetida hing
- ½ teaspoon turmeric powder
- 4 green chilies finely chopped (adjust as per heat tolerance levels)
- ½ teaspoon amchur powder if you can't get amchur powder, you can use freshly squeezed lemon, dry mango powder
- salt to taste
- Coriander leaves for garnish
Instructions
- Wash and boil baby potatoes in an open pot with enough water. Make sure the potatoes are not overcooked. They have to be just cooked and firm. Allow the potatoes to cool a bit, and peel the skin off the potatoes.
- Heat oil in a skillet. Add cumin seeds and Hing. Then add chopped green chilies, ground cumin (cumin powder), salt, and turmeric powder and mix well.
- Add boiled baby potatoes, and toss well.
- Toss until potatoes are coated well in the spices.
- Sauté for 5 minutes on low flame. Turn off the flame.
- Add amchur powder, and give it a good mix.
- Garnish with fresh coriander leaves(optional)
- Serve hot as an appetizer or as a side dish with roti or naan.
Notes
- Roast whole cumin, coriander, fennel seeds, and dried red chilies and grind for deeper flavor.
- Substitute baby potatoes with regular potatoes cut into 1-inch cubes if unavailable.
- Adjust green chilies according to desired heat level.
- Heat oil well then let it cool slightly before frying cumin seeds to prevent burning.
- Nutritional information is approximate and varies by ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 161mg | 7% |
| Potassium | 571mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 30mg | 33% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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