How to make Jeera Aloo -
A simple dish of potatoes spiced with cumin seeds.jeera aloo is one of the simple, easy and quick to prepare recipe. This delicious aloo jeera recipe can be easily made when you have less time or want to make a quick lunch or dinner
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cumin seeds (जीरा), Potatoes (आलू)
Cuisine : Punjabi
Course : Main Course Vegetarian
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For more recipes related to Jeera Aloo checkout Ekadashi Jeera Aloo, Jeera Aloo. You can also find more Main Course Vegetarian recipes like Paneer Pudina Kalimirch Masaledar Shalgam Chauli Ussal Scrambled Tofu With Mushrooms
Jeera Aloo Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Jeera Aloo Recipe
Cumin seeds 1 1/2 tablespoon
Potatoes boiled and peeled 4-5 medium
Oil 2 tablespoons
Ghee 1 tablespoon
Coriander seeds 1 tablespoon
Salt to taste
Red chilli powder 1 teaspoon
Chaat masala 1/2 teaspoon
Roasted cumin powder 1 teaspoon
Method
Step 1
Cut the potatoes into dices. Heat oil and ghee in a non stick pan. Add ½ tablespoon cumin seeds and let the seeds change colour.Combine remaining cumin seeds and coriander seeds in a grinder jar.
Step 2
Grind coarsely and add half of this powder to the pan. Add potatoes and salt. Toss to mix and add remaining ground powder. Toss again to mix.
Step 3
Add red chilli powder, chaat masala and roasted cumin powder. Mix and toss again. Sprinkle a little water and mix well. Cook for 1 minute. Serve hot.
Nutrition Info
Calories : 1006 Kcal
Carbohydrates : 130.9 gm
Protein : 12.3 gm
Fat : 48.6 gm
Other : Fiber- 16.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
