Jeera Aloo Recipe For Beginners

About Jeera Aloo

Jeera = Cumin. Aloo = Potato Jeera Aloo is one of the most popular Indian dishes. It is a delicious combination of potatoes and cumin seeds (jeera) that impresses the taste buds with its simplicity. This dish is not only popular in households across India but has also gained recognition worldwide for its versatility and comforting taste. Whether you’re a seasoned cook or a novice in the kitchen, mastering the art of making perfect jeera aloo is one of the must-know basics of Indian cooking.

vegan gluten-free contain no nuts no added sugar meal prep friendly

Picking Right Potato

When it comes to making jeera aloo, choosing the right type of potato can significantly impact the texture and taste of the dish. The best potatoes for making jeera wale aloo are those with a high starch content and a firm texture that holds up well during cooking.

Other Ingredients:

Apart from boiled potatoes, you need:

Cumin (sabut jeera) is the key ingredient in the jeera aloo recipe. Coriander Seeds and Black Peppercorns are dry roasted and crushed to flavour the potatoes. Ginger and Green Chilli to make the potatoes deliciously spicy. Asafoetida (hing) gives a tasty aroma to the dish and aids in digestion too. Mustard Oil, Groundnut Oil, Ghee or neutral-tasting vegetable refined oil are the cooking oil options for making jeera wale aloo. A pinch of turmeric, salt and a load of fresh coriander.

How To Make Jeera Aloo

Preparation of Potatoes:

Boil the potatoes with skin in a pressure cooker or instant pot. Boil potatoes only for 2 whistles over high heat. Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes.

Prepare Special Seasoning Masala:

Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic. Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.

Tempering (Tadka) Potatoes:

Heat oil in a pan over medium heat. Once the oil is hot, add the remaining cumin seeds (jeera) to it. Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.

Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes. Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.

Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.

Cooking Potatoes:

Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges. Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.

Once the Jeera Aloo is ready, turn off the heat and transfer it to a serving dish.

Serving Suggestion

Jeera Aloo is a wholesome, fulfilling and gratifying vegetarian dish. Serve it with hot chapati, paratha or roti. It is one dish that fits effortlessly in all three meals – breakfast, lunch or dinner. If you are planning a travel meal or a potluck dish for the crowd, these Indian-style roasted potatoes are just perfect for that. If you ask me, my favourite combination is arhar dal and chawal with jeera aloo and a lot of kachumber salad. It is my soul food.

My Tried and True Tips

Do not boil potatoes for too long. You need firm, parboiled potatoes. If your potatoes are overcooked, allow them to cool and keep them in the refrigerator for some time, later peel and dice. They will hold the shape better. Use a wide pan to cook the potatoes so that they become evenly crisp. Adding turmeric to jeera aloo is optional. Turmeric adds colour and imparts a subtle earthy flavour to the dish. For a tangier taste, you can add a pinch of amchur powder or lemon juice towards the end of cooking.