I am sharing an easy and tasty jeera aloo recipe for beginners. With this jeera aloo recipe and a bit of practice, you can make one of the most comforting Indian dishes, bursting with flavours.
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About Jeera Aloo
Jeera = Cumin. Aloo = Potato
Jeera Aloo is one of the most popular Indian dishes. It is a delicious combination of potatoes and cumin seeds (jeera) that impresses the taste buds with its simplicity. This dish is not only popular in households across India but has also gained recognition worldwide for its versatility and comforting taste.
These roasted cumin potatoes are:
- vegan
- gluten-free
- contain no nuts
- no added sugar
- meal prep friendly
Whether you’re a seasoned cook or a novice in the kitchen, mastering the art of making perfect jeera aloo is one of the must-know basics of Indian cooking.
Picking Right Potato
When it comes to making jeera aloo, choosing the right type of potato can significantly impact the texture and taste of the dish. The best potatoes for making jeera wale aloo are those with a high starch content and a firm texture that holds up well during cooking.
- Russet Potatoes: Russet potatoes, also known as baking potatoes, are high in starch, hold their shape well and absorb flavours effectively.
- Yukon Gold Potatoes: Yukon Gold potatoes have a creamy texture and a slightly sweet flavour. They hold their shape well when cooked and add a buttery richness to the dish.
- New Potatoes are young potatoes harvested before they reach full maturity. They have thin skins and a delicate, creamy texture. While they may not hold their shape as well as other varieties.
- Pahadi Aloo from Uttarakhand, is my other favourite variety to make crispy and flavoursome aloo ke gutke or jeera wale aloo. The Pahadi variety of potatoes cooks very fast, even without a pressure cooker.
Other Ingredients:
Apart from boiled potatoes, you need:
- Cumin (sabut jeera) is the key ingredient in the jeera aloo recipe.
- Coriander Seeds and Black Peppercorns are dry roasted and crushed to flavour the potatoes.
- Ginger and Green Chilli to make the potatoes deliciously spicy.
- Asafoetida (hing) gives a tasty aroma to the dish and aids in digestion too.
- Mustard Oil, Groundnut Oil, Ghee or neutral-tasting vegetable refined oil are the cooking oil options for making jeera wale aloo.
- A pinch of turmeric, salt and a load of fresh coriander.
How To Make Jeera Aloo
Preparation of Potatoes:
- Boil the potatoes with skin in a pressure cooker or instant pot.
- Boil potatoes only for 2 whistles over high heat.
- Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes.
Prepare Special Seasoning Masala:
- Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic.
- Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
Tempering (Tadka) Potatoes:
- Heat oil in a pan over medium heat.
- Once the oil is hot, add the remaining cumin seeds (jeera) to it.
- Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
- Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
- Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
- Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
Cooking Potatoes:
- Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
- Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
Once the Jeera Aloo is ready, turn off the heat and transfer it to a serving dish.
Serving Suggestion
Jeera Aloo is a wholesome, fulfilling and gratifying vegetarian dish. Serve it with hot chapati, paratha or roti. It is one dish that fits effortlessly in all three meals – breakfast, lunch or dinner.
If you are planning a travel meal or a potluck dish for the crowd, these Indian-style roasted potatoes are just perfect for that.
If you ask me, my favourite combination is arhar dal and chawal with jeera aloo and a lot of kachumber salad. It is my soul food.
My Tried and True Tips
- Do not boil potatoes for too long. You need firm, parboiled potatoes.
- If your potatoes are overcooked, allow them to cool and keep them in the refrigerator for some time, later peel and dice. They will hold the shape better.
- Use a wide pan to cook the potatoes so that they become evenly crisp.
- Adding turmeric to jeera aloo is optional. Turmeric adds colour and imparts a subtle earthy flavour to the dish.
- For a tangier taste, you can add a pinch of amchur powder or lemon juice towards the end of cooking.
More Potato Recipes
- Bread Roll
- Dum Aloo
- Aloo Ki Sabzi
- Dahi Potato Curry
- Potato Cheese Balls
- Honey Chilli Potato
- Masala Baby Potato Roast
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Jeera Aloo Recipe
Ingredients
- 3 large size potato
- 2 tablespoon vegetable refined oil
- 2 medium spicy green chilli chopped
- 1 inch ginger, peeled and chopped
- 1 tablespoon coriander seeds (sabut dhaniya)
- 1 teaspoon black peppercorns
- 2 teaspoon cumin seeds (jeera)
- ¼ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric powder (optional)
- 1 teaspoon cooking salt or to taste
- handful of fresh coriander leaves, chopped
Instructions
- Boil the potatoes with skin in a pressure cooker for two whistles over high heat. Allow the steam to release naturally.
- Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes. Keep aside.
- Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic. Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
- Heat oil in a pan over medium heat. Once the oil is hot, add the remaining cumin seeds (jeera) to it.
- Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
- Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
- Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
- Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
- Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
- Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
- Serve Jeera Aloo with hot chapati, paratha or roti.
Recipe Notes:
- Jeera Aloo is a meal prep friendly dish. Store it in an airtight container in the refrigerator for 3 – 4 days. Reheat in a microwave or stovetop.
- Adjust the quantity of chillies and spices as per personal preference.
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