This simple recipe gets done in minutes and goes so well with a side of bread. You only need a handful of ingredients to make this Jeera Aloo.
For this recipe, some people like to cook the potatoes straight away with the spices without boiling them first. Some even fry them first.
The majority of the time taken for this recipe is to boil the potatoes. Once the potatoes are boiled, it takes less than 10 minutes to put them all together in a pan!
To enhance the flavor, even more, some ingredients such as green chillies, crushed coriander seeds, crushed red chilli, turmeric powder, dry mango powder, roasted cumin powder, and salt are used.
In the end, it is finished with a squeeze of some lemon juice and garnish with finely chopped fresh coriander.
And once done, I love to serve it hot straight off the pan with some paratha. It’s the best combination! We used to eat Jeera Aloo + Paratha for breakfast on a travel day. Either we would eat it in the morning or pack it along for lunch as it a filling dish.
This Jeera Aloo is:
- Simple, quick, and easy
- Versatile – serve it as a snack, side dish, appetizer, or mains
- Vegan and gluten-free
- Easily customizable for a larger crowd
How to make Jeera Aloo?
It’s actually pretty simple. I have used baby potatoes, but you can use big potatoes cut into quarters. Boil the potatoes until it’s just done (not over cooked). From there on recipe is straight forward. Saute in oil with jeera (cumin seeds), coriander seeds, dried red chili, green chilies, spices and pour lemon juice.
- Boil the potatoes until done – 7 to 8 whistles on high heat on regular pressure cooker or 10 mins on high pressure in Instant Pot with natural pressure release. You can also boil them on stove-top pan until done.
They shouldn’t crumble once boiled and should still be able to hold their shape.
2. Once boiled, peel the potatoes.. Set it aside.
3. Heat oil in a pan on medium heat. Once the oil is hot add the cumin seeds, let them sizzle. Immediately lower the heat so that cumin seeds don’t burn. Then add the crushed coriander seeds and dried red chilies (if using) and sauté for few seconds.
5. Add chopped green chilies. Sauté for few seconds. Add red chili powder, turmeric powder, cumin powder, coriander powder, dry mango powder, and salt.
6. Now add potatoes, mix, and cover and cook on low heat for 8-10 minutes.
7. Turn off the heat. Pour lemon juice and give it a gentle mix.
8. Garnish with fresh coriander if you’d like. Serve it with Dal, Rice or parathas along with yogurt or raita.
Jeera Aloo can be enjoyed with Indian bread such as Roti, Tawa Paratha, Puri, Laccha Paratha, Methi Paratha, Palak Puri, along with raita.
Or simply pair it with Khichdi or Dal Rice with some salad, and papad on side.
Jeera Aloo can also be served as starters. For starter option serve it with mint chutney on side – bliss! Just dip one baby potato in mint chutney pop in your mouth. I bet you would end up eating it all.
A small bowl of cooked potatoes for breakfast keeps body energetic all day long. So, at times we even enjoy this small bowl of cumin potatoes as breakfast just like that!
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