Jeera Aloo Recipe
Jeera Aloo Recipe is a very popular dish in Northern and Central parts of India and is often made during and after fasting. To make this dish as a food for fasting you need to add Rock Salt instead of Table Salt. It is a very fulfilling dish and is served with Plain Paratha or Puri along with Yogurt or Cucumber Raita or Kaddu Raita. It is famously known as Aloo Ke Gutke in Uttarakhand (a state in North of India) where it forms a part of Pahari cuisines. Here in Uttarakhand Aloo Ke Gutke or Jeera Aloo forms a part of Pahari cuisines and to spice up you may want to add Whole Red Chillies while cooking rest of the spices. You may also want to replace Vegetable Oil with mustard oil to get the mustard flavour built deep into your dish.
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Servings: 3
Calories: 219kcal
Ingredients
Main Ingredients for Jeera Aloo
- 300 g Potato Aloo
- 1/2 tsp Cumin Seed Jeera
- 1/2 tsp Red Chillies Powder Lal Mirch Powder
- 1/2 tsp Turmeric Powder Haldi Powder
- Pinch of Asafoetida Hing
- 1/2 tsp Coriander Powder Dhaniya Powder
- 1/2 tsp Salt Namak or As per taste
- 3 tbsp Vegetable Oil
- Few Coriander Leaves Hara Dhaniya
Optional Ingredients
- 10 g Green Chillies Hari Mirch
Instructions
Preparation Steps to make Aloo Jeera
- Take potatoes in a pressure cooker and add 3 - 4 cup water so that Potatoes are submerged under it. Now switch on the gas and take one whistle on high and one on low flame.300 g Potato
- Now chop green chilies and coriander leaves.10 g Green Chillies, Few Coriander Leaves
- Once the pressure gets released open the pressure cooker and peel potatoes. The potatoes may be very hot so either you can wait for another few minutes or use normal or mild cold water to cool them down. Do not keep potatoes in cold water for long or else the taste may change.300 g Potato
- Take peeled potatoes and cut them into small or medium pieces.
How to make Aloo Jeera
- Take vegetable oil in a frying pan and put it on high flame burner. Once the oil becomes hot add Cumin seeds to it.3 tbsp Vegetable Oil, 1/2 tsp Cumin Seed
- When Cumin seeds will start crackling and turn brown in color add pinch of Asafetida, Salt, Red Chili powder, Turmeric powder, Coriander powder and chopped green chilies to it and stir for less than a minute.1/2 tsp Red Chillies Powder, 1/2 tsp Turmeric Powder, Pinch of Asafoetida, 1/2 tsp Coriander Powder, 10 g Green Chillies, 1/2 tsp Salt
- Now add Potatoes in the frying pan and saute them for a minute or two. Now turn off the gas and your Aloo Jeera dish is ready.300 g Potato
- Before serving the dish, garnish it with some finely chopped Coriander leaves on top.1/2 tsp Coriander Powder
Notes
Few considerations while cooking and serving -
1. If you want, you can have Jeera Aloo during fast however in such case you need to replace Table Salt with Rock Salt.
2. Alternative to current method of making Jeera Aloo dish, you can use potatoes without boiling them first. In such case, you need to peel raw potatoes and cut them into small or medium pieces. Now in place of boiled potatoes, saute the chopped potatoes in cooked spices. You may need to add very little quantity of water if the potatoes start sticking to the frying pan. This method will take slightly longer and you need to cook the potatoes until them become soft.
3. Jeera Aloo is best served with Plain Paratha or Puri.
Nutrition
Serving: 1Serving | Calories: 219kcal (11%) | Carbohydrates: 22g (7%) | Protein: 3g (6%) | Fat: 14g (22%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 12g | Sodium: 399mg (17%) | Fiber: 3g (13%) | Sugar: 1g (1%)
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