Jeera Aloo
Jeera Aloo is one of the simplest and most comforting dishes made in many Indian homes. It is prepared with boiled potatoes, cumin seeds, and a few everyday spices. This recipe is perfect for busy days when you want to make something quick, tasty, and satisfying. We often enjoy it with roti, paratha, poori, or even as a side dish with dal and rice.
Ingredients
- •4 Medium Potatoes (boiled, peeled, and diced into 1-inch cubes)
- •2 tbsp Ghee or vegetable oil
- •1 tbsp Cumin seeds (Jeera)
- •1 piece Green chili (slit lengthwise (adjust to taste))
- •1 tsp Ginger (finely grated)
- •0.5 tsp Turmeric powder
- •0.5 tsp Red chili powder (or to taste)
- •1 tsp Coriander powder
- •0.5 tsp Amchur (dry mango powder) (optional, for tanginess)
- •to taste Salt
- •0.3 cup Fresh coriander leaves (chopped, for garnish)
Instructions
- 1
Cut the boiled potatoes into medium-sized cubes or small pieces.
- 2
Heat oil in a pan on medium flame.
- 3
Add cumin seeds and let them crackle for a few seconds.
- 4
Add chopped green chili and sauté briefly.
- 5
Add turmeric powder, red chili powder, coriander powder, and salt.
- 6
Immediately add the boiled potatoes and mix gently so the spices coat the potatoes well.
- 7
Cook for 5–7 minutes, stirring occasionally, until the potatoes become slightly golden and flavorful.
- 8
Add dry mango powder and garam masala if using, then mix well.
- 9
Turn off the heat and garnish with fresh coriander leaves.
- 10
Serve hot with roti, poori, paratha, or dal-rice.
Chef's Tips
- 💡Do not mash the potatoes too much while mixing.
- 💡You can add a little lemon juice if dry mango powder is not available
- 💡This recipe tastes best when lightly crisp from the pan.
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