Jeera Aloo is a popular North Indian Potato dish. It’s an easy to cook potato stir fry made with simple ingredients. I’m sharing my version here, the way I’ve learned to cook this during my Delhi years. Serve it as a side with dal-rice, or have it with phulka, the lightly spice-coated soft potatoes, and fresh flavours from the dish has been always a hit in my family, I make it often. I hope you’d enjoy trying this recipe, and if you do, I’d love to know your experience. 🙂
Jeera Aloo/Potato stir fry with Cumin seeds
Jeera Aloo is a popular North Indian stir-fried potato dish where the flavour from the cumin seeds is the Hero. Easy to cook, can be whipped up in minutes.
Ingredients
- 5- Potato medium-sized (boiled and cut into cubes)
- ½ tsp- Turmeric powder
- 1- Dry red chilli (halved)
- 2- Green chillies (slitted)
- 4 tbsp- Vegetable oil/Mustard oil
- 1 tsp- Cumin seeds
- 1 tsp- Dry roasted cumin seed powder
- ½ tsp- Aamchur powder/Dried Mango powder
- ½ tsp- Red chilli powder
- Salt to taste
- Lemon juice of ½ lemon
- Fresh coriander leaves for garnishing
Instructions
-
Dry fry ¼ cup of cumin seeds over medium heat, until fragrant. Don’t let the seeds burn, removed from the heat, and cool completely at room temperature.
-
Now grind until fine by using a food processor. We need 1 tsp powder for this recipe, you can store the rest of the powder in an airtight container, and use it as required.
-
Heat oil in a frying pan, temper with dry red chilli and 1 tsp of cumin seeds.
-
Once it splutters add the potatoes, green chillies, roasted cumin seed powder, aamchur powder, red chilli powder, turmeric powder, and salt.
-
Now stir fry for 10-12 minutes over medium heat. Stir frequently to avoid burning from the bottom of the pan. Remove from the heat, garnish with fresh coriander leaves and lemon juice.
-
Serve hot Jeera Aloo with roti, phulka, luchi or paratha, whatever you prefer.
This is one of my eternal faves. I do it sans the aamchur powder, next time will try the Aamchur powder, thanks for the recipe!