Jeera aloo is a simple, vegan and gluten-free side dish that gets done in minutes and pairs well with chapathi, paratha and poori. This is a quick side dish with the minimal process, potatoes are stir-fried with cumin, basic spices and finished off with lemon juice and coriander!! If you are looking to make a dish that requires minimal ingredients and efforts yet tastes delicious, then here’s a classic potato recipe that you can prepare for lunch or dinner on weekdays, on lazy days or when you have lack of time to prepare something delicious.
A classic jeera aloo is a staple in north Indian households and one of the side dishes that appears in most of the Indin restaurants. A perfect side dish that not only pairs well with chapathi, poori but also with rice- dal, rice- dal rasam, curd rice, jeera rice, coconut rice. The earthy flavours of cumin and tangy zing of lemon elevates the flavour of this dish.
Jeera aloo – perfect for lunch box and special occasions
This is a perfect mess-free dish to pack for your kid’s lunch box, you can stuff this on chapathi or paratha and roll it. Prepare this dish on special occasions like Navaratri and on any fasting days, for that you have to substitute regular salt with rock salt (sendha namak). This dish is a must try on the days when you don’t have much time, yet you want to prepare something simple and delicious to treat sudden guests or to use up leftover boiled potatoes.
Jeera aloo recipe variations
Feel free to customise this recipe per your palate preference. If you want to prepare it in authentic south Indian style, add mustard seeds, asafoetida and curry leaves. If you have time and patience then add finely chopped onion, tomato and garlic along with other spices, this adds on aroma and taste of the dish.
Let’s see in detail how to make easy peasy jeera aloo
1 cup = 250ml ; 1 tbsp = 15ml
Vegan, Gluten free
Oil: 3 tbsp
Cumin: 2 tsp
Ginger: 1 tsp, chopped
Green chilli: 2, chopped
Potatoes: 5, medium
Turmeric: 1/4 tsp
Chilli powder: 1 tsp
Salt: as required
Lime juice: from half lime
In a saucepan, place potatoes and cover them with salted water.
Boil on medium-high heat for 10-12 minutes or just until tender.
Drain water and leave potatoes to cool, peel and cut them into cubes.
Heat oil in a pan over medium-low, add cumin and let it splutter.
Now turn down the heat to the lowest possible setting.
Add ginger, green chillies, stir and cook for few seconds or until aromatic.
Now add turmeric followed by chilli powder and salt, stir for a few seconds.
Add potato cubes and sauté gently until potatoes are coated well with spices and cumin.
Finally, mix in handful coriander, lemon juice and turn off the heat.
Relish simple yet sumptuous jeera aloo with paratha or with rice and dal.
Boil potatoes until tender but still intact, do not over boil as you may end up with mushy potatoes.
You may steam or roast potatoes instead of boiling.
You could swap amchoor powder or tamarind pulp for lemon juice.
Adjust spices as per your preferred taste.
Cook spices and cumin on low flame and keep stirring to avoid burning of spices.
You can use leftover boiled potatoes, that saves you time as well. For this recipe I’ve used leftover boiled potatoes.
- 3 tbsp Oil
- 2 tsp Cumin
- 1 tsp Ginger chopped
- 2 Green chilli chopped
- 5 Potatoes medium
- 1/4 tsp Turmeric
- 1 tsp Chilli powder
- Salt as required
- Lime juice from half lime
- Coriander handful
- In a saucepan, place potatoes and cover them with salted water.
- Boil on medium-high heat for 10-12 minutes or just until tender.
- Drain water and leave potatoes to cool, peel and cut them into cubes.
- Heat oil in a pan over medium-low, add cumin and let it splutter.
- Now turn down the heat to the lowest possible setting.
- Add ginger, green chillies, stir and cook for few seconds or until aromatic.
- Add chilli powder, turmeric, salt, stir for few seconds.
- Add potato cubes and saute gently until potatoes are coated well with spices and cumin.
- Finally, mix in handful coriander, lemon juice and turn off the heat.
- Relish simple yet scrumptious jeera aloo with paratha or with rice and dal.
KEEP IN TOUCH
Do let me know if you make this quick potato side dish. I love to get feedback from readers.