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Jeera Aloo
Jeera Aloo is a spicy potato side dish bursting with flavor from cumin and fresh herbs. It’s a great way to taste the flavors of India and Bangladesh!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 194 kcal
Course:
Side Dish
Cuisine:
Indian , Bangladeshi
Ingredients
- 1 lb Idaho potatoes about 3 potatoes
- 3 tbsp vegetable oil
- 1 Tbsp cumin seeds
- 2-3 green chilies chopped
- 1 tsp salt
- ½ tsp Turmeric
- ½ tsp coriander powder
- ¼ tsp red chili powder more or less to taste
- ¼ tsp garam masala
- 2 Tbsp fresh coriander/cilantro
Instructions
- Rinse and scrub the potatoes thoroughly to remove any dirt from the outside. Fill a pot with water and add the potatoes. Bring the water to a boil and boil for about 30 minutes or until the potatoes are fork tender (the timing will change based on the size of the potatoes).
- Remove the potatoes from the water and place them in the fridge for at least an hour, until cooled.
- Once cooled, remove the skin from the potatoes. Then cut the potatoes into bite-sized pieces. Set aside.
- Heat the vegetable oil in a frying pan until it almost reaches its smoking point.
- Add the cumin and the green chilies. When the cumin seeds begin to pop, remove the pan from the fire.
- Add the cubed potatoes and the remaining seasonings. Saute for about 5 minutes or until the potatoes are coated in spices and are crispy on the outside.
- Sprinkle the fresh coriander on top of the potatoes and saute for another minute. Serve and enjoy!
Cup of Yum
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Idaho Potatoes: You can use just about any kind of potato for this.
- Vegetable Oil: You can also use mustard oil or another neutral oil.
- Cumin Seeds: Make sure to use whole seeds.
- This dish is frequently enjoyed with Roti!
- Make sure the potatoes are cooked and cooled at least 1 hour before preparing the dish. If they are hot, they will fall apart during the sauteeing process. You can also use leftover cubed potatoes if you have any.
Nutrition Information
Serving
1serving
Calories
194kcal
(10%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Sodium
667mg
(28%)
Potassium
513mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
71IU
(1%)
Vitamin C
9mg
(10%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194
% Daily Value*
| Serving | 1serving | |
| Calories | 194kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Sodium | 667mg | 28% |
| Potassium | 513mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.