Jeera Aloo also known as Aloo Jeera is a comforting sidedish to pair it up with rice, dal to make it a complete hearty meal. The earthy flavour of cumin seeds is very soothing which I love the most. Do try this Jeera Aloo and enjoy!
About Jeera Aloo
Jeera Aloo translates to Cumin Potatoes. ‘Aloo’ in Hindi translates to Potatoes and its a perfect name for this spciy and flavourful dish. With just basic ingredients you can get Jeera Aloo ready in just few mins time and do not underestimate the dish it tastes so delicious. Jeera Aloo serves as a great sidedish for Roti, Phulka, Chapathi or even with rice, dal or variety rice dishes too. It is a fantastic blend of spices along with cumin, ginger, green chillies along with basic spice powders, as a final touch adding kasoori methi and coriander leaves makes this dish soo flavourful. I wanted to stick to the Classic recipe and have not added even onion or garlic. This Jeera Aloo gets done in under 30 mins when you have all the ingredients in hand. Jeera Aloo pairs up as a great combo for many main dishes. You can make sandwiches or rolls using this Jeera Aloo filling. If using as a filling mash it slightly then use it.
Jeera Aloo Ingredients
Potatoes – Choose brown firm potatoes. Rinse it well so that mud and dirt is completely washed off. Cooking potatoes is a major step here, it should be soft but not mushy. Cumin Seeds – Regular cumin seeds – jeera is used for this recipe. Do not use shahi jeera. Spices – Ginger is added to aid in digestion and green chillies are added to give the spice this dish needs.Additionally we add turmeric powder, red chilli powder, coriander powder and chat masala powder for flavour. Herbs – Kasoori methi and coriander leaves are added for flavour.
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📖 Recipe Card
Jeera Aloo Recipe Step by Step
1.Rinse potatoes well to get of dirt and mud – Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least. 2.Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.
Steamer – If using a manual open pot steamer – steam cook for 7-10 mins. Open pot – Peel the skin chop into cubes. Cook for 10 mins or until fork tender. Instant pot – In Instant Pot pour water into the inner container then place the trivet and place the potatoes on top of it. Set mode to pressure cook high for 5 mins and let it release by itself.
3.Remove the potatoes from the cooker and add it to a bowl containing cold water. 4.Once it becomes warm peel off the skin from the potatoes. 5.Cut into small cubes. Set aside. 6.Heat 2 tablespoon cooking oil – add 2 teaspoon cumin seeds let it splutter. Take care not to burn it so oil heat should be just right. 7.Add 1 teaspoon ginger finely chopped and 2 small green chillies finely chopped. Saute for few seconds. 8.Now add boiled cubed potatoes along with salt, 1/4 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, 1/2 teaspoon coriander powder and 1/2 teaspoon chat masala powder. 9.Mix it well. Cook for 2 mins in low flame – take care not to burn the masalas. 10.Add 1 teaspoon kasoori methi – crush and add it. Add 1 tablespoon coriander leaves. 11.Give a quick mix and switch off. Jeera Aloo is ready!
Expert Tips
Do not make the potatoes mushy, it should be soft but not mashable. Adjust spices according to your taste. This recipe is medium spicy. You can replace chat masala powder with amchur powder. You can even add the spice powders first give a quick stor then immediately add boiled potatoes and cook it together. But make sure not to burn the spice powders as it might spoil the taste. So I usually add the potatoes first then add the spice powders. For a more tangy taste you can even add 1 teaspoon lemon juice at the end. For the masalas to blend well cook atleast for 2-3 mins before switch off. You can serve it with poori or chapathi or phulka or with meals.
Storing & Serving Suggestion
Serve Jeera Aloo for poori, chapathi, phulka etc. You can serve it with rice with meals or even with variety rice too. Jeera Aloo keeps well in room temperature for a day. If you want to extend the shelf life then store in fridge which keeps well for 3-5 days.
1.Is there any specific potato variety to use for Jeera Aloo?
Not really but choose regular brown potatoes that are firm. You can even use yellow potatoes or red potatoes if you have access to it. You can even try this recipe with sweet potatoes but adjust with the spices.
2.What type of cookware to use?
Any regular kadai or skillet will be good. However a flat heavy bottomed pan or kadai is best suited for the masalas to cook evenly.
3.Can I use Jeera Aloo as filling?
Yes it works as a great filling for sandwiches and rolls too. Slightly mash jeera aloo and then use it for rolls and sandwiches.
