Today, we have come up with another recipe with jeera, i.e., the Jeera Aloo recipe, which is a quick, flavorful, and delicious North Indian dish made with potatoes and cumin seeds. Its origin is from the state of Punjab, which is known for its rich and vibrant cuisine, and jeera aloo is just one of the many delicious dishes. The total mixture of fragrant cumin seeds and perfectly cooked potatoes makes jeera aloo a staple in Punjabi houses and restaurants alike.
Even if you are a fan of Indian cuisine or looking to try something new, this Chatpata jeera aloo recipe is sure to satisfy your taste buds with its aromatic spices and crispy potatoes.
Jeera aloo
As the name Jeera Aloo suggests, it prominently features two key ingredients: “jeera,” which is Hindi for cumin seeds, and “aloo,” which means potatoes.
A quick, easy, and light potato dish. Where Potatoes are boiled and then sautéed golden with turmeric, jeera, and other spices and herbs. This quick recipe is just perfect for a lunch or dinner menu that can be enjoyed throughout the year.
I often prepare this satisfying dish for dinner, as it gets ready in a short amount of time. It is also a popular choice for any occasion—party, picnic, and other gatherings—as it pairs well with various other dishes to elevate its flavors.
As Jeera Aloo’s recipe is dry, you can pair it up with dal, rice, or even roti, puri, and paratha. Along with these dishes, there are different textures and tastes, which make the meal more flavorful and enjoyable.
Ingredients
To prepare Jeera Aloo, we will require the following:
- Mustard oil -(4-5) tbsp
- Cumin seeds (Jeera) -1 Tbsp
- Coriander seeds (Dhaniya)- 1 tsp (Coarsely grounded)
- Potatoes – 6 Nos. medium-sized (boiled)
- Asafoetida (Hing)- a pinch
- Salt – as per taste
- Ginger -1-inch
- Turmeric powder-1/2 tsp
- Green chilies – 2 – 3Nos. (sliced)
- Coriander powder -1 tsp
- Black pepper powder-1/2 tsp.
- Red chilli flakes -1 tsp
- Black salt -1/2 tsp
- Dry mango powder (Amchur powder) -1 tsp
- Dry fenugreek leaves (Kasuri methi)-1 tsp
- Garam Masala- 1 tsp
- Dry mint powder (pudina powder)-1 tsp
For Garnish
- Coriander Leaves- a small handful (chopped)
How to make Jeera Aloo? (Step-by-step)
Step1: Preparation
- Begin by washing and boiling the potatoes. Once boiling is done, allow the boiled potatoes to cool down completely.
- Further cooling we will peel, and dice the boiled potatoes evenly (cut into bite-size) cubes.
Step 2: Making Jeera Aloo
- In a pan, heat the mustard oil on medium flame and let the oil become hot. Then lower the heat.
- Add cumin seeds and let it crackles down. Further, add coarsely grounded coriander seeds along with a pinch of asafoetida (hing). Gently sauté and roast the ingredients.
- Then add the diced potatoes to the pan and toss them well to coat them with the cumin, coriander, and asafoetida(hing)-infused oil.
- Now, sprinkle some salt as per taste and let fry the aloo for a minute until its color changes to golden and coats well with the masala.
- Next, add finely chopped ginger, and mix it well. Then add turmeric powder, coriander powder, green chilies, black pepper powder, and chili flakes. Sauté it well.
- Lastly, add amchur (dry mango powder), garam masala, fenugreek (kasuri methi), and dry mint powder. Gently mix all the ingredients and cook for a few minutes.
- Just before removing the pan from the heat, sprinkle with freshly chopped coriander leaves to enhance their freshness.
- Jeera Aloo recipe is ready and best enjoyed hot, served as a side dish or puri, roti, etc.
Tips
- Boil the potatoes in advance and make sure to cool it down completely before using.
- Smoke heats the mustard oil then reduce the flame to low heat.
- Try not to mix too much after adding the masala.
Serving
Apart from serving Indian bread like roti, puri, and parathas, you can also pair it up with your rice and dal dishes.
Even you can make a stuffed roti or paratha roll by spreading some mayonnaise and some added veggies such as grated beet, cabbage, and capsicum.
1. Is Jeera hot or cold for body?
Jeera, also known as cumin, has a hot effect on the body. It helps to maintain a balanced body temperature and aids digestion. In Ayurveda, jeera is often used to balance the “Vata” dosha and is recommended for individuals who tend to feel cold, have sluggish digestion, or have gas-related issues.
2. Why do we use Jeera?
Jeera is widely used in cooking for its different flavors and aroma. Its ability to boost body metabolism and help burn body fat. It is also believed that consuming Jeera water helps reduce stubborn belly fat.
3. What is jeera aloo (potato)?
Jeera aloo, or cumin potatoes, is a popular Indian dish made with boiled or fried potatoes seasoned with cumin seeds and other herbs and spices. It is typically served as a side dish or accompaniment to the main course.
4. How many calories are in a Katori Jeera aloo?
On average, a typical serving of Katori Jeera Aloo (around 100-150 grams) could contain approximately 150-200 calories. Therefore, it’s just a rough value, and the actual calorie content can differ based on factors like the type and amount of oil used, the size of the potatoes, and any additional ingredients or garnishes added.
5. Which part of Jeera is used?
The part of jeera that is commonly used, as seeds imparts a distinct flavor and aroma. Jeera(cumin) is often used in cooking both as the seeds and powder form in various cuisines.