Jeera aloo (cumin potatoes)
User Reviews
5
Jeera aloo (cumin potatoes)
Description
Jeera aloo focuses on cubed boiled potatoes cooked in a spiced oil base. The potatoes, peeled and boiled until just tender, are coated with fragrant cumin seeds toasted in neutral oil alongside green chili and minced ginger, which infuse warmth and pungency. Ground spices including turmeric, coriander, garam masala, cayenne pepper or paprika for milder heat, black pepper, and salt add complexity. Asafoetida or garlic can be included to deepen flavor.
The dish is sautéed briefly to evenly coat the potatoes in the spice mixture, then covered briefly to meld flavor. After uncovering, chopped fresh cilantro and lemon juice add a fresh and tangy contrast to the warm spices. The texture includes tender potato pieces with a lightly spiced, citrusy coating. Jeera aloo can be served as a breakfast potato option, a side dish alongside Indian meals, or as a base for street-food style snacks topped with chutneys and fresh vegetables.
Potatoes can be prepared by pressure cooking or stovetop boiling to desired doneness. Adjust the amount of cayenne, black pepper, or chili to control heat. Fenugreek leaves impart a distinctive aroma but can be omitted if unavailable. The dish keeps well and can be reheated.
Ingredients
- 2 potato boiled, peeled and cubed, into ½ to ¾ inch pieces, medium Yukon Gold
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 ½ teaspoons cumin seeds
- 1 green chili finely chopped or thinly sliced, hot
- 1 teaspoon ginger minced
- ½ teaspoon Turmeric
- 1 teaspoon ground coriander
- ½ to 1 teaspoon garam masala
- ¼ to ½ teaspoon cayenne pepper or paprika for less heat
- 1/8 teaspoon black pepper
- ½ teaspoon salt
- asafoetida (hing asafetida, optional, or use 1 clove of garlic and add with ginger, generous pinch
- ½ teaspoon fenugreek leaves omit if you don’t have them, dried
- 2 teaspoons lemon juice
- ¼ cup cilantro chopped
Instructions
- Boil, peel and cube your potatoes, if you haven’t already and set aside. see notes
- Head a skillet over medium heat, add the oil. Once the oil is hot, add the cumin seeds and toast until they have significantly changed color and are very fragrant. Then add the green chilies and mix in, then add the ginger and mix in.
- Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat. Add the lemon juice and fenugreek leaves and mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse and coat the potatoes.
- Uncover, add cilantro, mix well and take off heat.
- Serve as is or as your breakfast potatoes or as a side with indian food or add to wraps or sandwiches. Or serve as a Chaat snack topped with onion, tomatoes and cilantro chutney or lemon juice
Notes
- Adjust cayenne, black pepper, and green chili quantities to reduce or increase heat level.
- Pressure cook potatoes for 9 to 14 minutes depending on size, or boil covered for 20 to 35 minutes until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 336mg | 14% |
| Potassium | 476mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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