How to make Jeera Aloo -

Jeeraaloo is one of those dishes you prepare when you don’t want to spend hours in the kitchen and still want to eat something delicious. The coarsely crushed cumin seeds add plenty of texture and flavour and coat the boiled potato pieces perfectly. Tastes great with simple phulkas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cumin seeds (जीरा), Potatoes (आलू)

Cuisine : Indian

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 Bharwan Arbi Mixed Vegetables In Coconut Kadhi Khatti Arbi ka Salan Thai Green Curry With Vegetables

Jeera Aloo

Jeera Aloo Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Jeera Aloo Recipe

  • Cumin seeds 1 tablespoon + 1 teaspoon

  • Potatoes boiled, peeled and cut into cubes 4 medium

  • Coriander seeds 1 tablespoon

  • Ghee 1 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Dry roast 1 tablespoon cumin seeds till golden. Transfer in a mortar, crush with a pestle and transfer in a bowl.

Step 2

Dry roast coriander seeds till fragrant. Transfer in a mortar and crush with a pestle.

Step 3

Heat ghee in a non-stick pan. Add 1 teaspoon cumin seeds, sauté for 30 seconds.

Step 4

Add potatoes, toss and cook for 2-3 minutes.

Step 5

Add crushed cumin seeds, crushed coriander seeds, chilli powder, mango powder, chaat masala and salt and toss to mix. Cook for 2-3 minutes.

Step 6

Switch off heat, drizzle some water and chopped coriander and toss to mix. Switch on the heat, cover and cook for 2 minutes.

Step 7

Serve hot garnished with a coriander sprig.

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MasterChef Sanjeev Kapoor

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.