Crisp at the edges and tender through the middle, jeera aloo recipe | aloo jeera recipe | aloo jeera fry is a vegetarian north indian sabzi made with oil, cumin seeds / jeera, and ginger in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Yield: 3 Servings
- Category: sabzi
- Cuisine: north indian
Ingredients
- 2 tsp oil
- 1 tbsp cumin seeds / jeera
- 1 inch ginger (finely chopped)
- 2 green chilli (finely chopped)
- ½ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp coriander powder
- ¾ tsp aamchur / dry mango powder
- pinch of hing / asafoetida
- salt to taste
- 2 boiled potatoes (peeled & cubed)
- 1-2 tbsp water
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic.
- add in 1 inch ginger and 2 green chilli. saute for a minute.
- further keeping the flame low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¾ tsp aamchur, pinch of hing and salt to taste.
- saute on low flame without burning the spices.
- additionally add 2 boiled and cubed potatoes. (i have pressure cooked potatoes for 2 whistles)
- mix gently without breaking potatoes.
- add 2 tbsp of water, cover and simmer for 5 minutes.
- after 5 minutes, potatoes have absorbed all spices.
- finally, add coriander leaves and serve jeera aloo with rice or chapati.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
