Jeera Aloo Recipe
Delight in the tantalizing blend of aromatic cumin seeds and perfectly cooked potatoes with our cherished recipe for Jeera Aloo. A beloved classic in Indian cuisine, effortlessly combines the humble potato with the earthy warmth of cumin to create a dish that’s as comforting as it is flavorful.
Ingredients:
- Potatoes: 4 medium-sized potatoes, peeled and cut into bite-sized cubes
- Cumin Seeds: 1 teaspoon
- Cooking Oil: 2 tablespoons (you can use vegetable oil or ghee)
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1/2 teaspoon (adjust to your spice preference)
- Salt: To taste
- Fresh Lemon Juice: From half a lemon
- Fresh Cilantro (Coriander Leaves): A handful, finely chopped, for garnishing
Optional Ingredients:
- Green Chilies: 1-2, finely chopped (for extra heat)
- Ginger: 1 teaspoon, grated (for added flavor)
- Asafoetida (Hing): A pinch (for digestion and flavor)
- Amchur Powder (Dried Mango Powder): 1/2 teaspoon (for tanginess)
Step-by-Step Instructions:
1. Preparation:
- Begin by peeling the potatoes and cutting them into bite-sized cubes. Rinse the potato cubes under cold water to remove excess starch. Pat them dry using a kitchen towel.
2. Tempering the Cumin Seeds:
- Heat the cooking oil or ghee in a wide, heavy-bottomed pan over medium heat.
- Add the cumin seeds to the hot oil. Let them sizzle and release their aromatic fragrance. This step infuses the oil with the essence of cumin.
3. Adding Potatoes:
- Gently add the prepared potato cubes to the pan. Be cautious to avoid splattering hot oil.
- Stir the potatoes to coat them evenly with the cumin-infused oil. This ensures that each potato piece absorbs the rich flavors.
4. Spices and Flavor:
- Sprinkle the turmeric powder, red chili powder, and salt over the potatoes. These spices add vibrant color and layers of taste to the dish.
- If you’re using optional ingredients like green chilies, grated ginger, or asafoetida, add them now for an extra kick of flavor.
5. Cooking Process:
- Stir the potatoes and spices gently to ensure even distribution. Reduce the heat to low.
- Cover the pan with a lid to allow the potatoes to cook. This trapped steam helps the potatoes become tender while absorbing the aromatic flavors.
- Occasionally, give the potatoes a gentle stir to prevent sticking and to ensure uniform cooking. Cook for about 15-20 minutes or until the potatoes are soft and fully cooked.
6. Finishing Touches:
- Once the potatoes are tender, squeeze the juice from half a lemon over the dish. The fresh citrus adds a zesty, tangy note that balances the spices.
- Sprinkle the finely chopped fresh cilantro (coriander leaves) over the Jeera Aloo. The vibrant green adds a burst of color and a touch of freshness.
7. Serve and Enjoy:
- Your aromatic and flavorful Jeera Aloo is now ready to be served. Transfer it to a serving dish and relish the enticing aroma and delightful taste of this beloved Indian dish.
Tips :
- Stir the potatoes gently to prevent them from breaking.
- Adjust the amount of red chili powder to match your preferred level of spiciness.
- Experiment with optional ingredients to personalize the dish to your taste.
Variations and Serving Ideas:
- Serve as a side dish with rotis, naan, or rice.
- Pair it with yogurt or raita to balance the flavors.
- Try adding peas or bell peppers for added texture and color.
Recipes you may like