Jeera Aloo is a classic Indian dish made with boiled potatoes, sautéed with cumin seeds, ginger, garlic, green chili and a mix of spices. The dish is a delicious combination of soft and fluffy potatoes, with a crunchy and spicy exterior, making it a perfect side dish to go along with your main course. Jeera Aloo can be served with roti, paratha, or even rice.
Assemble all ingredients together to avoid last minute rush.
Wash potatoes very well in clean water.
Cook the potatoes with water in a pan, pressure cooker or in Instant pot until tender.
The potatoes should be just cooked until barely fork-tender and not crumbly. When potatoes cool down at room temperature, peel them and cut into small pieces.
Chop coriander or cilantro for garnishing.
Also, peel and grate ginger. Keep aside.
Cooking
Heat oil or ghee in a pan or kadai over medium flame.
When the oil is heated, add cumin seeds and let them crackle (keep a close watch not to burn them).
Then, add grated ginger and chopped green chillies. Saute for 30 seconds.
Now, add chopped potatoes and mix with the ginger and chillies.
Let the potatoes cover well with the cumin seeds. Then, add salt, turmeric powder, coriander powder and red chili powder. Mix well.
Saute the potatoes for 3-4 minutes over medium flame, keep stirring occasionally.
When potatoes are covered well with the spices and turn little crisp, switch off the flame.
Add lemon juice as required. Remember to add lemon juice after you switch off the flame, lemon juice turn acidic when add in very hot veggies.
Garnish with chopped coriander leaves or cilantro.
Green chillies: Green chillies are optional here. If you do not like green chillies, simply skip it.
Lemon juice: In place of lemon juice, you can add 2 tsp dry mango powder (amchur powder) or 2 tsp dry pomegranate powder (anardana powder) while adding other spices.
Storage: Store any leftovers in refrigerator for 1 to 2 days. You can also use leftover jeera aloo in your sandwiches.
Nutrition Information (Note: Approximate)
Nutrition Facts
Jeera Aloo Recipe
Amount per Serving
Calories
114
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
29
mg
10
%
Sodium
954
mg
41
%
Potassium
50
mg
1
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
0.4
g
1
%
Vitamin A
107
IU
2
%
Vitamin B1
0.01
mg
1
%
Vitamin B2
0.01
mg
1
%
Vitamin B3
0.1
mg
1
%
Vitamin B5
0.01
mg
0
%
Vitamin B6
0.02
mg
1
%
Vitamin C
4
mg
5
%
Vitamin E
0.2
mg
1
%
Vitamin K
1
µg
1
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
Magnesium
8
mg
2
%
Zinc
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.