Jeera Aloo is a tasty potato dish that smells like earthy cumin seeds. Let’s enjoy its warming flavors. In Indian cooking, this easy but tasty food is a mainstay, and I can’t wait to tell you more about it.
You cook cooked potatoes in oil or ghee with cumin seeds until they turn golden brown and get crispy around the edges. This is how you make Jeera Aloo. An assortment of spices, including turmeric, chili powder, and coriander powder, are then sprinkled on the potatoes. This gives the dish more depth and color.
This blog post is about Jeera Aloo. I’ll talk about its ingredients, how to cook it, and why people who like the warm and fragrant tastes of Indian food love it. When served as a side dish with bread or rice, Jeera Aloo will please your taste buds and add a warm touch to your meal. Let’s dive into the world of Jeera Aloo now!
Jeera Aloo Recipe
Ingredients
- Ingredients
- 4-5 Medium-sized potatoes peeled and diced
- 2 tablespoons Oil or ghee
- 1 teaspoon Cumin seeds jeera
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Red chili powder adjust to taste
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Step 1: Parboil the Potatoes
- Place the diced potatoes in a pot of boiling water.
- Cook the potatoes for about 5-7 minutes, or until they are partially cooked but still firm. Drain and set aside.
Step 2: Cook the Jeera Aloo
- Heat oil or ghee in a large skillet or frying pan over medium heat.
- Add cumin seeds to the hot oil and sauté for a few seconds until they start to sizzle and release their aroma.
- Add the partially cooked diced potatoes to the skillet.
- Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the potatoes.
- Stir well to coat the potatoes evenly with the spices.
- Cook the potatoes, stirring occasionally, for about 10-12 minutes, or until they are fully cooked and lightly golden brown on the outside.
- Taste and adjust the seasoning if needed.
Step 3: Garnish and Serve
- Garnish the jeera aloo with fresh cilantro leaves for added flavor and color.
- Transfer the cooked jeera aloo to a serving dish.
- Serve hot as a side dish or as a main course with roti, paratha, or rice.
Tips and Information
Tips and Information
- Potato Varieties: You can use any variety of potatoes for making jeera aloo. However, waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well during cooking.
- Spice Level: Adjust the amount of red chili powder according to your spice preference. You can also add chopped green chilies for extra heat.
- Variations: You can customize jeera aloo by adding other spices like garam masala, amchur (dry mango powder), or kasuri methi (dried fenugreek leaves) for additional flavor.
- Make-Ahead: You can partially cook the potatoes in advance and store them in the refrigerator until ready to use. This can help save time during busy meal prep.
In conclusion, Jeera Aloo is a tasty and cozy potato dish that makes any meal feel like home. This easy but tasty Indian food is a favorite. The cumin seeds and other spices make it smell great. You can eat jeera aloo as a side dish or as a main meal, and it always tastes great and is easy to make. If you follow this method, you’ll be able to enjoy the best-cooked comfort food.