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How to Make Authentic Aloo Jeera (Cumin-Spiced Potatoes)

This classic Aloo Jeera recipe transforms humble potatoes into a fragrant and satisfying side dish. With a perfect balance of cumin and spices, it's an easy-to-make staple of Indian cuisine that pairs wonderfully with various main courses.

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Recipe Details

Prep Time

10 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Beginner

Simple Summary

Aloo Jeera is a flavorful Indian side dish that combines tender potatoes with aromatic cumin seeds, creating a simple yet delicious accompaniment to any meal.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 500g (about 4 medium) potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 2 teaspoons cumin seeds
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green chili, finely chopped (optional)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1/2 lemon

Instructions

  1. Wash, peel, and cut the potatoes into small cubes (about 1-inch pieces).

  2. Heat oil in a large skillet or frying pan over medium heat.

  3. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

  4. Add chopped onions and sauté for 2-3 minutes until they become translucent.

  5. Stir in minced garlic and green chili (if using). Cook for another minute.

  6. Add the cubed potatoes to the pan and mix well with the spices.

  7. Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the potatoes. Stir to coat evenly.

  8. Cover the pan and cook on low-medium heat for about 15-20 minutes, stirring occasionally to prevent sticking.

  9. Check if the potatoes are tender by piercing with a fork. If not, cook for a few more minutes.

  10. Once the potatoes are cooked through, remove the lid and increase the heat to medium-high.

  11. Cook for an additional 5 minutes, stirring frequently, to crisp up the potatoes slightly.

  12. Remove from heat and squeeze lemon juice over the potatoes.

  13. Garnish with fresh cilantro and serve hot.

Chef's Notes

  • For a crispier texture, you can par-boil the potatoes for 5 minutes before frying.
  • Adjust the spice level by increasing or decreasing the amount of green chili and red chili powder.
  • To make it vegan, ensure you're using a plant-based oil for cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
  • For a variation, try adding peas or cauliflower to the dish for extra vegetables and nutrition.

Nutritional Info

Per serving (approximate):

  • Calories: 180
  • Protein: 3g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Fat: 7g
  • Vitamin C: 25% of daily value
  • Potassium: 15% of daily value

Serving Suggestions

  • Serve Aloo Jeera as a side dish with dal (lentils) and rice for a complete vegetarian meal.
  • Pair it with naan bread or roti for a delicious carb-on-carb combination.
  • This dish goes well with grilled meats or tandoori chicken for non-vegetarians.
  • Garnish with a dollop of yogurt or raita for a cooling contrast to the spices.
  • For a full Indian feast, serve alongside other dishes like chana masala, palak paneer, or butter chicken.