Jeera Aloo

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.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 273kcal

Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

2 Tablespoons Oil
2 Teaspoons Cumin
1 Teaspoon Ginger washed, peeled and finely chopped
2 Green chillies chopped (adjust as per spice requirement)
5 medium size Potatoes
¼ Teaspoon Turmeric
1 Teaspoon Chilli powder adjust as per spice requirement
Salt as required
Lime juice from half lime (adjust to taste)
Handful Coriander leaves chopped,

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Instructions

In a saucepan, place potatoes and cover them with salted water.
5 medium size Potatoes
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 bite size cubes.
Heat oil in a pan over medium-low, add cumin and let it splutter.
2 Tablespoons Oil, 2 Teaspoons Cumin
Now turn down the heat to the lowest possible setting.
Add ginger, green chillies, stir and cook for few seconds or until aromatic.
1 Teaspoon Ginger, 2 Green chillies
Add chilli powder, turmeric, salt, stir for few seconds.
¼ Teaspoon Turmeric, 1 Teaspoon Chilli powder, Salt
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.
Lime juice, Handful Coriander leaves
Relish simple yet scrumptious jeera aloo with paratha or with rice and dal.

Notes

Boil potatoes until tender but still intact, do not overboil as you may end up with mushy potatoes.

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.

Nutrition