Hing Jeera Aloo

5 from 6 votes

Hing Jeera Aloo is a very simple yet soul-satisfying UP Style potato curry which goes very well with Poori and Paratha. Here is how to make it.

Hing Jeera Aloo is a very simple yet soul satisfying UP Style potato curry which goes very well with Poori and Paratha. Here is how to make it.
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No matter how dear Masaledaar heavy food is to us, there are times we would all want something light and easy on the stomach.

What better ingredient for this purpose other than the all-time favourite Aloo?

Not only does it have a great flavour, but it can also be used to prepare quick dishes like Aloo Matar ki Rasedar Sabzi and Shahi Aloo Pyaz.

I prepare this Hing Jeera Aloo recipe quite often and my family just loves it.

They prefer it with poori, plain tawa paratha or Masala Jowar Roti. It can also be had with a bowl full of plain rice for a filling dinner.

Jeera, Hing, Methi, Coriander and other flavours of this dish can set your digestion right in no time.

You can also try the Aloo Mutter Gobi the next time you feel like going for a simple dinner. Here is how to make Hing Jeera Aloo.

Hing Zeera Aloo is a very simple yet soul satisfying UP Style potato curry which goes very well with Poori and Paratha. Here is how to make it.
5 from 6 votes

Hing Jeera Aloo Recipe

Hing Jeera Aloo is a very simple yet soul satisfying UP Style potato curry which goes very well with Poori and Paratha. Here is how to make it.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people

Ingredients 

  • 2 tablespoon Ghee
  • ½ teaspoon Hing
  • 1 teaspoon Zeera
  • 1 teaspoon Methi dana (Crushed)
  • ½ cup Toamto (Chopped)
  • 1 tablespoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala Powder
  • Salt to taste
  • ½ kg Potato (Boiled and peeled)
  • 1 tablespoon Fresh Coriander (Chopped)
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Instructions 

  • Heat ghee in a pan.
  • Once the ghee is hot, add hing, zeera and methi dana.
  • Let them crackle for a few seconds.
  • Add tomato and cook for a minute.
  • Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for another minute.
  • Break the potatoes into small pieces using your finger and add them in the pan.
  • Add 1 cup water and cook for 5-6 minutes.
  • Garnish with green chilli and fresh coriander.
  • Serve hot with poori or kachori.

Notes

You can replace tomatoes with curd in this recipe.

Nutrition

Calories: 145kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 25mg, Potassium: 549mg, Fiber: 3g, Vitamin A: 225IU, Vitamin C: 16.8mg, Calcium: 47mg, Iron: 4.6mg
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