7 Step Guide To Make Jeera Aloo In Just 20 Minutes

Jeera Aloo is a delicious Indian dish made with potatoes and cumin seeds (jeera). It's flavorful, easy to prepare, and perfect as a side dish or even as a main course with some roti or rice.

Here's a simple recipe for Jeera Aloo:

1.Ingredients

- 4 medium-sized potatoes, peeled and diced into small cubes

- 2 tablespoons oil (vegetable oil or ghee)

- 1 teaspoon jeera

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon ground coriander (dhania) powder

- Salt to taste

- 1 teaspoon dry mango powder (amchur) or substitute with a little lemon juice

- Fresh coriander leaves, chopped (for garnish, optional)

2.Instructions

Step 1- Prepare Potatoes:

- Peel the potatoes and dice them into small cubes. Rinse them in cold water to remove excess starch.

Step 2- Fry Cumin Seeds:

- Heat oil or ghee in a pan over medium heat. Add cumin seeds (jeera) and let them sizzle for a few seconds until they start to crackle and become aromatic.

Step 3- Add Potatoes:

- Add the diced potatoes to the pan. Stir well to coat the potatoes with the cumin seeds and oil/ghee.

Step 4- Seasoning:

- Add turmeric powder, red chili powder, ground coriander powder, and salt to taste. Mix everything together until the potatoes are evenly coated with the spices.

Step 5- Cooking:

- Cover the pan with a lid and cook the potatoes on medium-low heat. Stir occasionally to prevent sticking. Cook until the potatoes are tender and can be easily pierced with a fork. This usually takes about 15-20 minutes, depending on the size of your potato cubes.

Step 6- Finishing Touches:

- Once the potatoes are cooked through, sprinkle dry mango powder (amchur) over the dish. If you don't have amchur, you can add a little lemon juice for a tangy flavor.

Step 7- Garnish and Serve:

- Garnish with fresh chopped coriander leaves if desired. Jeera Aloo is ready to be served hot as a side dish or with roti (Indian flatbread) or rice.