Jeera Aloo Recipe

Classic, minimal, made with just 5 ingredients, classic Indian jeera aloo recipe.

The Origins and History of Jeera Aloo

Jeera Aloo has a rich history that dates back centuries. Originating from the Indian subcontinent, this dish has been a staple in Indian households for generations. The combination of cumin and potatoes is believed to have originated in the northern regions of India, where both ingredients are abundant. Over time, Jeera Aloo has become popular across the country and is now enjoyed by people of all ages and backgrounds.

In Gujarati, This recipe is known as ” Suki Bhaji ” where Suki means dry and bhaji means subji. I love this recipe with my yummy Gujarati thepla.

You can add garlic if you like. However, I am sharing my family version so i am avoiding it.

Reasons to like this recipe,

• one of the famous Indian recipes
• prepared  in 20 min
• perfect tiffin box recipe
• less oil recipe
• ingredients are easily available
• Made with 5 ingredients (not counting staples like salt, pepper and turmeric powder)

Ingredients

Below are the ingredients required to make the jeera aloo recipe.

Potatoes – I have used baby potatoes but you can use regular potatoes. Yakun gold potatoes or red potatoes taste best.

Oil – while any cooking oil works best, I personally like to use groundnut oil.

Cumin– cumin means “jeera” in Hindi. It is the main ingredient of the recipe.

Green chili – adds a little bit of spiciness to the recipe.

Curry leaves – while curry leaves are completely optional in this recipe, using them adds extra flavor to the recipe.

Staples – salt and turmeric powder are a must in Indian recipes.

How to(with pictures)

1. Heat oil in pan.
2. Add cumins.
3. Add turmeric powder, green chili and salt.
4. Add boiled and diced potatoes.
5. Add water and mix.
6. Cook the mixture 4 mins on high flame.
7. Serve hot.

watch aloo jeera recipe video:

Tips for Making the Perfect Jeera Aloo

To ensure that your Jeera Aloo turns out perfect every time, here are a few tips to keep in mind:

1. Use firm and waxy potatoes, such as Yukon gold or red potatoes, for the best texture.

2. Cut the potatoes into uniform cubes to ensure even cooking.

3. Let the cumin seeds splutter properly before adding the potatoes for maximum flavor.

4. Cook the potatoes on medium heat to achieve the ideal balance of crispy and tender.

5. Adjust the spices according to your taste preferences. Add more chili powder for a spicier version or reduce it for a milder one.

6. Squeeze fresh lemon juice just before serving to retain its vibrant flavor.

Serving Suggestions and Accompaniments for Jeera Aloo

Jeera Aloo can be enjoyed on its own as a delicious main course or paired with other dishes for a complete meal. Here are a few serving suggestions and accompaniments to enhance your Jeera Aloo experience:

1. Serve Jeera Aloo with fluffy basmati rice or warm roti for a comforting meal.

2. Pair it with a cooling raita made with yogurt, cucumber, and mint to balance the flavors.

3. Add a side of pickles or chutneys for an extra burst of tanginess.

4. Garnish with freshly chopped coriander leaves or sprinkle some roasted cumin powder for added fragrance.

Similar recipes

At last, don’t forget to check my similar recipes like pepper fry potatoes and recipe collection,

• dal recipes collection
• curry recipes collection
• roti & paratha recipes collection
• North Indian recipes

have a great day!