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Jeera Aloo

Jeera Aloo

Name: Jeera Aloo
Total time: 1 min 4 s
Yield: 2
Ingredients: 0.5 tablespoons Refined Oil; 1 pinch Salt; 1 teaspoon Garam Masala; 1 teaspoon Turmeric Powder; 1.5 teaspoons Red Chilli Powder; 1 pinch Asafoetida/hing; 2 units Potato; 8 g Coriander Leaves; 0.5 unit Lemon; 2 units Green Chillies

Time30 Min

DifficultyEasy

Serves2

A simple yet flavorful side dish in Indian cuisine - jeera aloo is considered to be comfort food. Best paired with piping hot puris, fluffy tawa phulkas or wheat flour parathas, it can be enjoyed with rice and dal fry for a complete and a well-balanced meal. The dry sabzi is primarily considered to have its origin in the north Indian state of Punjab. However, it is relished everywhere across the c ... ountry. Each home has its own twist and variation to make the recipe unique. Potatoes are enjoyed in every form by elders and children alike. The generous tempering of jeera or cumin seeds and curry leaves adds a unique flavour and a host of health benefits to this dish. Mildly spiced with chilli powder, turmeric, salt and a dash of lemon, this curry is light on the stomach. The jeera aloo recipe without boiling potatoes is easy to cook and quick to make. It can be cooked in an open pan over the flame or in the microwave in a few simple steps. If you prefer slurpy curry as an accompaniment with your roti or rice, add water or buttermilk as a variation for jeera aloo gravy recipe. The cumin seeds promote digestion and are a rich source of iron. Its antioxidant properties reduce the free radicals from your body. The clinical study indicates cumin to be beneficial for weight loss, control blood sugar, improve blood cholesterol, fight inflammation and prevent foodborne illness. Potatoes are loaded with fibre, vitamin C, potassium, and vitamin B6. It helps reduce the total amount of cholesterol in the blood and decrease the risk of heart ailments. High on protein, fibre and carbs, the dish will satiate you and keep you energised all day. Kitchen hacks to how to make jeera aloo awesome

Ingredients

Dry Grocery

Refined Oil

0.5 tablespoons

Salt

1 pinch

Garam Masala

1 teaspoon

Turmeric Powder

1 teaspoon

Red Chilli Powder

1.5 teaspoons

Asafoetida/hing

1 pinch

Fruits & Vegetables

Potato

2 units

Lemon

0.5 unit

Other

Coriander Leaves

8 g

Green Chillies

2 units

Directions

PEEL AND CUT THE POTATO INTO DICES . BOIL THE POTATO WITH SALT & A PINCH OF TURMERIC.

ONCE THE POTATO DICES ARE COOKED DRAIN IT AND KEEP IT ASIDE (DO NOT OVERCOOK)

CHOP THE CHILLI AND CORIANDER AND SET ASIDE. HEAT OIL IN A PAN, ADD CUMIN SEEDS AND ALLOW IT TO CRACKLE. ADD CHOPPED GREEN CHILLI. SAUTE AND THEN ADD HING AND SAUTE AGAIN.

ADD TURMERIC POWDER AND THE BOILED DICED POTATOES. MIX THEN TAKE IT OFF THE FLAME AND ADD GARAM MASALA AND CHILLI POWDER AND MIX PLACE ON THE FLAME, AND KEEPING IT ON MEDIUM, ADD A LITTLE WATER, SALT AND MIX WELL SO THAT SPICES COAT THE POTATO. COVER AND KEEP FOR 2 MINUTES.

ONCE THE SPICES ARE COOKED, CHECK SEASONING FINISH WITH LEMON JUICE AND SERVE HOT.

Here are some tips on how to cook jeera aloo perfectly.

● Chop your potatoes in small cubes to cook them evenly till the core. ● If you prefer bigger chunks, poke the potatoes with toothpick or fork to allow the flavour to seep in. ● Use baby potatoes with skin intact for added nutrition. ● Soaking the potatoes for a while will reduce the starch content for the diet conscious. ● Parboil the potatoes to reduce the oil requirement and make it healthier. ● Allow the potatoes to cook till the skin is coated with masalas for added flavours. ● Replace refined oil with a healthier option like mustard oil to make it nutritious. ● Cook with less oil to reduce the jeera aloo calories count. Follow this simple recipe and fall in love with this humble dish.

Success!

We hope you had fun making it! Enjoy the meal.

Jeera aloo

There is hardly anyone who dislikes jeera aloo and its tangy burst of flavours. It is mostly made as a dry dish with potatoes spiced with the fantastic flavours of green chillies, ginger, cumin, and other spices. While there are so many potato-based dishes like aloo beans, aloo gobi, dum aloo, aloo methi, jeera aloo ki sabji has remained the top favourite always. This is a classic Indian dish that has delicious summer and winter variants. In winters it is made with turmeric to give it a light and soothing shade. In winters, jeera aloo can be made more flavourful and spicy by adding garam masala and red chillies to go with the cold weather. This when paired with parathas, ghee rotis, and steamed rice spells pure comfort. Want to surprise everyone? Use jeera aloo as a sandwich and roll filling and see how amazing they taste!

What are the health benefits of jeera aloo?

Jeera aloo is not only an incredibly satisfying dish but healthy too. Its ingredients contain several nutrients that are essential for fighting diseases and living healthily. Some health benefits of the dish include: The main ingredient of the jeera aloo recipe, potato, is full of several nutrients like proteins, vitamins B6 & C, potassium, magnesium, phosphorus, potassium, folate, etc. Potatoes are rich in antioxidants and help in preventing the risk of cancer, diabetics, cardiovascular diseases, etc. Potatoes are rich in starch. This helps in improving your digestive health and prevents inflammation, constipation, bloat, etc. Rich in vitamin C, they help in keeping your cells healthy for a long time, improve the texture of your skin, and promote the absorption of iron. Rich in amino acids like tryptophan, potatoes help you relax and reduce stress. They also help in improving your sleep pattern. Potatoes are naturally gluten-free, making jeera aloo recipes perfect for people who are gluten intolerant. Potatoes are rich in fibre. This makes them very filling and helps in keeping you satiated for long without feeling the need to binge eat. This helps in weight loss. Potatoes are a rich source of carbohydrates that give you energy and keep your nervous system and kidneys healthy. Spices like cumin and turmeric contain antioxidants and help in preventing cancers and the harmful effects of free radicals. They also help cure diarrhea, control blood sugar, lower cholesterol, and help in weight loss.

What are some tips for making the best jeera aloo every time?

Before we share some of the best jeera aloo ki recipes, here are some tips on how to make your jeera aloo ki sabji super delicious: While the jeera aloo ki recipe mostly includes boiled potatoes, you can also grill them to get a more robust taste. Wondering how to make jeera aloo more flavourful and spicy? Add cumin to oil when it’s hot. Adding cumin to lukewarm oil doesn’t bring the flavours well. Wondering how to make jeera aloo healthy? Use olive oil or mustard oil instead of ghee. Another tip on how to make jeera aloo crispier and healthier? Use baby potatoes with the skin. This also increases the nutrition content of the dish.

Which are some of the best jeera aloo recipes that you can try at home?

If you have never tried making this delicious dish, it’s time you try out the jeera aloo recipe today. You can either follow these recipes or look up some easy aloo jeera recipe videos to know more: Classic jeera aloo: This all-time-favourite dish is amazingly delicious and can be made within 30 minutes. Boil peeled baby potatoes with salt and a little turmeric. Keep it aside. Heat oil in a pan and add cumin seeds and allow them to crackle. Now add chopped green chillies and asafoetida cook for 3-4 minutes. Add turmeric powder, boiled potatoes, garam masala, red chilli powder, and add a little water. Add salt and cook well so that the potatoes get coated in the spices. Serve jeera aloo hot with a dash of lemon juice. Tomato jeera aloo: This recipe of jeera aloo ki sabji with tomatoes is rich, smooth, and tangy and goes well with rotis and rice. In a pan, heat oil and add cumin seeds. Allow them to splutter. Add chopped tomatoes and cook for 5-7 minutes. Once the tomatoes become mushy, add chopped coriander and salt and mix well. Add boiled and diced potatoes and stir well so that they get coated well with the mixture. Cook for 10 minutes till the potatoes turn crispy. Serve hot. Gravy jeera aloo: An amazing twist on the traditionally dry jeera aloo, this is tangier and goes well with steamed rice. In a pan heat oil and add cumin seeds. Let them splutter. Add asafoetida, tomato puree, and mashed potatoes. Mix well. Add salt, turmeric powder, coriander powder, and red chilli powder, and mix well. Add water and let it simmer for 3-5 minutes on a low flame. Serve jeera aloo gravy garnished with fresh coriander leaves. Hing jeera aloo: This is a popular north-Indian dish that has an amazing flavour of asafoetida and ghee and is usually served with puris and parathas. In a pan, heat a little ghee and add asafoetida, cumin seeds, and fenugreek seeds. Let them crackle. Add chopped tomatoes and cook for 2-3 minutes. Add coriander powder, turmeric powder, red chilli powder, garam masala, and salt. Cook for 4-5 minutes. Add boiled potato pieces. Add a cup of water and cook for 5-6 minutes. Serve hot garnished with green chillies and fresh coriander. Bombay jeera aloo: This is a very unique jeera aloo recipe that’s super delicious and crispy. Boil baby potatoes with a pinch of turmeric. Prepare the spice mix by combining chickpea flour, turmeric, salt, and red chilli powder. Drop boiled potatoes into this and toss well to coat them with the spice mix. In a pan, heat oil and add mustard seeds. Once they start spluttering, add cumin seeds and cook for 1-2 minutes. Add the masala-coated potatoes to this pan and cook for 3-4 minutes till the potatoes turn golden brown. Garnish with curry leaves and lemon juice and serve hot.