Jeera Aloo (Indian Cumin Potatoes)
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Jeera Aloo (Indian Cumin Potatoes)
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Jeera Aloo, aka Indian Cumin Potatoes, is a simple and delicious recipe that can be prepared in just 30 minutes. This one-pot stir-fry is a perfect choice for an easy weeknight dinner. It is also naturally vegan and gluten-free!
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Ingredients
- 2 tabespoons neutral cooking oil or use 1 tablespoon ghee + 1 tbsp oil too, generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1/4 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 1 green chili pepper finely diced
- 600 grams potato boiled, peeled & cubed, use russet or Yukon gold potatoes
- 2-3 tablespoon water
- 1/4 cup cilantro chopped, fresh leaves
Spices
- 1/2-3/4 teaspoon salt
- 1/4 teaspoon turmeric powder aka haldi
- 1 teaspoon coriander powder coarsely ground, dhaniya powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder adjust to taste, use kashmiri chili powder for mild heat, Mirchi powder
- 1 teaspoon dry mango powder aka amchur
Instructions
- Boil potatoes in a stovetop pressure cooker with 1 cup water for 3-4 whistles on medium heat or boil in the instant pot, release pressure naturally. You can boil them in a large pot until they are cooked well.
- Take the potatoes out and let them cool. Peel and dice the potatoes once they have come to room temperature. Cut potatoes in 3/4 inch pieces.
Making Jeera Aloo
- Heat a pan or kadai on medium heat. Once hot, add oil and let it heat.
- Add the cumin seeds and asafoetida. Cook for a few seconds till the cumin seeds start to sizzle. Lower the heat if needed, so the cumin seeds don't burn. Add green chilies and saute for 30 seconds.
- Now add the boiled potatoes. Reduce heat to medium-low.
- Gently toss without breaking the potatoes, and season with salt. Cook for 2-3 minutes.
- Add the spices. Gently toss and cook for 3 minutes. Add the water as needed 1 tablespoon at a time so the spices don't burn.
- Now fresh chopped cilantro. Turn off the heat. Jeera aloo is ready. Enjoy with roti, dal, and yogurt.
Notes
- Boil potatoes until just soft, not overcooked. Cool completely before peeling and dicing for clean, firm cubes. The cooking time of potatoes can vary a bit depending on the size of the diced potatoes.
- If you don't have dry mango powder, add lemon juice for tanginess. You can also add extras like grated ginger, chaat masala, or kasoori methi.
- If you like, you can use mustard oil for a richer flavor for the potatoes. Make sure to heat the mustard oil till it it smokes, then reduce heat before adding other ingredients.
Nutrition Information
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Calories
141kcal
(7%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Sodium
343mg
(14%)
Potassium
664mg
(14%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
156IU
(3%)
Vitamin C
10mg
(11%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Sodium | 343mg | 14% |
| Potassium | 664mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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