Punjabi Jeera Aloo is one of the easiest recipes 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 it at home.
Who doesn’t like potatoes? It is one of those versatile vegetables that can be mold in to create any recipe.
From Curries, Tikkis, Koftas, Biryani, Pulav to Parathas, and many more Continental recipes, it just creates its magic everywhere.
Also, this vegetable is so good on its own, that even along with mild spices, it tastes absolutely delicious.
And one such recipe is this Punjabi Jeera Aloo.
In this recipe, potatoes are cooked long with cumin seeds as the main ingredients and other spices.
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.
I have been making Zeera Aloo for a long 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 the taste of this dish.
So try this tip and see how your aloo recipes transform into something that you will love.
About the recipe
It is an everyday potato-based sabzi where potatoes are boiled and then cooked along with cumin seeds.
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.
You can even try adding a bit of ginger while cooking, it really adds to its taste.
Jeera is an integral component of the Indian cuisine, trust me, it blends pretty well with the aloo that is used in this recipe.
I have used Baby Potatoes here, but if you don’t get them, you can even use normal potatoes.
Just cube them into pieces after boiling and peeling the potatoes.
It also tastes great with the Dal Rice combination and papad on the side.
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
- Karare Aloo
Pro Tips by Neha
Make sure the oil is very hot when you add cumin seeds to it. It will release the flavors 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 chili according to your taste. You can increase or decrease the amount.
Step By Step Recipe
Wash the potatoes and boil them with 2 tsp salt until they are slightly softened but not mushy. Peel them 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.
Cover the pan.
Squeeze lemon juice and mix well. Garnish with fresh coriander. Serve hot with Dal, Rice, or Parathas.
Jeera Aloo Recipe
- 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)
- 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.