Masala Jeera Aloo is one of the most popular, delicious, and flavourful North Indian side dishes made with potatoes, cumin seeds, and spices. Gets done in 30 minutes. The name of this dish is Jeera Aloo where ‘Jeera’ is the Hindi name for cumin seeds and ‘Aloo’ is the name for potatoes. Aloo Jeera or Cumin Potatoes are one of the most popular and easiest Indian side dishes. It makes a healthy, comforting, nutritious, and filling lunch or dinner when paired with some plain roti, dal, and jeera rice. With this jeera aloo, you get an overall taste profile of spicy and tangy flavors which are warming and comforting.
📌📌Watch the full video recipe here 📌📌
INGREDIENTS -
4-5 Par- boiled Potatoes
2 tablespoon Oil
1 teaspoon Cumin Seeds
1/2 teaspoon Asafoetida
2-3 Dry Red Chillies
Curry Leaves
2-3 slit Green Chillies
1 teaspoon grated Ginger/ paste
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1/4 teaspoon Black Pepper Powder
1 teaspoon Kasoori Methi
Salt to taste
Fresh chopped Coriander leaves
1/2 Lemon juice
METHOD -
STEP 1 - Add enough water to a pressure cooker/ pot, and then put whole potatoes in it. Pressure Cook / Boil them covered over medium heat until they are soft and cooked through. To check doneness, prick the boiled potatoes with a fork or insert a knife. If it slides gently, then they are done. Let them cool completely, and then peel the potatoes.
STEP 2 - Cut boiled potatoes into cubes. Keep them aside. Also, grate/ make paste of ginger, chop green chilies, coriander. Set them aside.
STEP 3 - Heat oil in a pan over medium heat. After that, turn the heat to medium-low and then add cumin seeds and asafoetida. Saute them for a few seconds until they splutter and turn fragrant.
STEP 4 - Now, dry red chillies, curry leaves and green chilies to the pan. Fry chopped green chilies for about 1 minute, or until they are cooked and don't smell raw.
STEP 5 - Now add ginger and par- boiled, peeled and cubed potatoes and gently mix it.
STEP 6 - Now add turmeric powder, other spice powders, salt and kasuri methi ,stir everything well.
STEP 6 - Toss everything well so that the potatoes are well coated with the spices.
STEP 7 - Cook for about 3-4 minutes. Make sure not to overcook .
STEP 8 - Keep stirring often to prevent the potatoes from uneven cooking and sticking to the pan.
STEP 9 - Next, add chopped coriander and lemon juice/ amchur powder and toss well to combine. Amchur powder adds a nice tangy flavor to this spicy dish.
STEP 10 - Turn off the heat, transfer jeera aloo to a serving dish.
Serve piping hot jeera aloo with paratha, puri, plain roti or as a side dish to simple Dal Chawal.
NOTES : * Instead of boiling, you can also fry the potatoes in oil, or grill them in the oven.
* Green chilies add some heat to this dish, so if you don't like green chilies or making this for kids, then omit the green chilies or reduce the amount.
* I have used freshly squeezed lemon juice for tangy flavours in this recipe. If you don’t have lemon, then you can add about 2 teaspoons (or to taste) of aamchur powder.
* Do not over boil potatoes, you just need to cook the potatoes until they are soft and tender. They need to be cooked till they very well hold their shape without turning mushy.
* If you don’t like ginger, then you can omit it. But if using ginger, then make sure not to over-fry ginger, or else it would turn bitter.
