Jeera Aloo is one of the easiest recipe to prepare, especially when there is a lack of time. It is a flavourful, delicious and irresistible dish of baby potatoes and cumin seeds. Here is how to make Punjabi Jeera Aloo Recipe at home. I have included a tip to make it just like your favourite restaurant or Dhaba.
Many of us, me included are fans of potatoes, and baby ones have their own appeal. We often think of baby potatoes when making Masala Baby Potato Roast or Dum Aloo. This dish is equally good.
Cumin seeds have a unique taste and bitterness which enhances the taste of the blander potatoes. They are good for cholesterol and health.
Fried cumin has a strong aroma and is often used in Indian cooking. Cumin powder is paired with garam masala in gravies.
I have been making jeera aloo for along time now and what I have learned from my experience is that adding jeera in oil when the oil is really hot makes a lot of difference in taste of this dish.
So try this tip and see how your Jeera aloo recipes transforms to something that you will love.
In order to enhance the flavour of Jeera Aloo Recipe, you can even try adding a bit of ginger while cooking.
Jeera being an integral component of the Indian cuisine, trust me, it blends pretty well with the aloo that is used in this recipe.
Punjabi Jeera aloo is one of the easiest and simplest jeera recipe and aloo recipe that you might ever make at home.
Cook this simple recipe at home to bask in the fine flavours of cumins.
Zeera Aloo Recipe can be enjoyed with plain white rice, rotis, pooris, or ghee rice. Here is a step by step how to make Jeera Aloo.
Other Aloo Recipes that you may like
- Aloo Posto
- Achari Aloo
- Bhandare Wale Aloo
- Mathura ke Dubki Wale Aloo
- Aloo Chaat
- Hing Jeera Aloo
- Dahi Wale Aloo
- Aloo Matar
- Jaiphali Aloo
- Karare Aloo
- Bombay Potatoes
Tips to make best Aloo Jeera Recipe
Make sure the oil is very hot when you add cumin seeds to it. It will release the flavours nicely from the seeds.
Simmer the heat immediately after adding jeera in the oil to avoid burning.
You can use regular potatoes if baby potatoes are not available. Peel and cut them into small pieces.
Do not over boil the potatoes otherwise they will become mushy.
After adding the dry spice powders in the oil, make sure to fry them only for a few seconds otherwise they will burn and the taste will be compromised.
Adjust the amount of chilli according to your taste. You can increase or decrease the amount.
How to make Jeera Aloo Step By Step
Wash the potatoes and boil them with 2 tsp salt until they are slightly softened but not mushy. Peel once they are cooled. Heat oil in a pan.
Once the oil is really hot, add cumin seeds and let them crackle for a few seconds. Immediately simmer the heat to low after adding the jeera to avoid it from burning.
Add green chilli and fry for a few seconds.
Add crushed coriander seeds, chilli flakes, turmeric powder, dry mango powder, roasted cumin powder and salt and fry for a few seconds.
Now add potatoes and cover and cook on low heat for 10-12 minutes.
Pan covered.
Squeeze lemon juice and mix well. Garnish with fresh coriander. Serve hot with Dal, Rice or Parathas.
Jeera Aloo Recipe
Jeera Aloo Recipe
One of the easiest recipe to prepare, especially when there is a lack of time, Jeera Aloo Recipe, Aloo Jeera or Zeera Aloo Recipe is a flavourful, delicious and irresistible dish of baby potatoes and cumin seeds.
Ingredients
- 500 g Mini baby potatoes You can use regular potatoes cut into small pieces if baby potatoes are not available
- 2 tbsp Oil
- 2 tsp Cumin seeds
- 1 tsp Green chilli chopped
- 2 tsp Crushed coriander seeds
- 1 tsp Crushed red chilli or Chilli flakes
- 1/2 tsp Turmeric powder
- 2 tsp Dry mango powder
- 1/2 tsp Roasted cumin powder
- Salt To taste
- 2 tsp Lemon juice
- Fresh coriander For garnishing
Instructions
Boil the potatoes with 2 tsp salt until they are slightly softened but not mushy.
Peel the potatoes once they cool down.
Heat oil in a pan.
Once the oil is really hot, add cumin seeds and let them crackle for a few seconds.
Add green chilli and fry for a few seconds.
Add crushed coriander seeds, chilli flakes, turmeric powder, dry mango powder, roasted cumin powder and salt and fry for a few seconds.
Now add the potatoes and cover and cook on low heat for 10-12 minutes.
Squeeze lemon juice and mix well.
Garnish with fresh coriander.
Serve hot with Dal, Rice or Parathas.
Recipe Notes
I have used baby potatoes to make this recipe but if they are not available, you can use regular potato and cut them in small pieces.
Make sure to add jeera in the oil when the oil is very hot otherwise it will not crackle properly and the taste will be compromised.
Make sure the oil is very hot when you add cumin seeds to it. It will release the flavours nicely from the seeds.
Simmer the heat immediately after adding jeera in the oil to avoid burning.
Do not over boil the potatoes otherwise they will become mushy.
After adding the dry spice powders in the oil, make sure to fry them only for a few seconds otherwise they will burn and the taste will be compromised.
Adjust the amount of chilli according to your taste. You can increase or decrease the amount.
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Punam Paul
Punjabi Jeera Aloo was first tasted by me from tiffin of my friend Javinder Kaur. This recipe reminded me of my early days of school. Will surely try this recipe tomorrow.
Neha Mathur
Food brings back so many memories 🙂
sandhya
A unique recipe of jeera aloo. Thanks for sharing !
Neha Mathur
I am glad you liked it 🙂