Jeera Aloo Recipe (ASMR) – Aloo Jeera Recipe – Indian Cumin Potato Stir Fry

Jeera Aloo is one of the most popular, delicious, and flavourful North Indian side dishes made with potatoes, cumin seeds, and some spices. It is an easy-to-make vegan side dish that can be eaten with flatbreads like roti, paratha, or puri.

This quick, easy, delicious, and satisfying dish ‘Jeera Aloo’ is made with some basic ingredients, ready in under 25 minutes! It can even be made in 10 minutes if you have boiled potatoes ready.

It makes a healthy, comforting, nutritious, and filling lunch or dinner when paired with some plain roti, dal, and jeera rice. With this jeera aloo, you get an overall taste profile of spicy and tangy flavors which are warming and comforting.

#jeeraaloo #potatocurry #indianfood
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Servings: 4-6
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Ingredients For boiling pasta
☛ 8 oz or 2 cups pasta, I used penne
☛ 1/2 teaspoon salt
☛ 5 cups hot boiling water
☛ 1 teaspoon olive oil

Ingredients For Jeera Aloo
☛ 5 medium-sized boiled & peeled potatoes
☛ 3 tablespoons oil/ghee
☛ 2 teaspoons cumin seeds
☛ Pinch of asafoetida
☛ 1/2 teaspoon turmeric powder
☛ 1/2 inch ginger
☛ 2-3 green chilies
☛ 1 teaspoon coriander powder
☛ 1 teaspoon red chili powder
☛ Salt, to taste
☛ 1 teaspoon Kasuri methi
☛ 1/2 teaspoon garam masala
☛ 1 teaspoon amchur powder or lemon juice
☛ 2-3 tablespoons fresh cilantro (coriander leaves), chopped

Making Jeera Aloo:
1. Add enough water to a pot, and then put whole potatoes in it. Boil them covered over medium heat until they are soft and cooked through. To check doneness, prick the boiled potatoes with a fork or insert a knife. If it slides gently, then they are done. Let them cool completely, and then peel the potatoes.
2. Cut boiled potatoes into cubes. Keep them aside. Also, finely chop ginger, green chilies, and cilantro. Set them aside.
3. Heat oil in a pan over medium heat. After that, turn the heat to medium-low and then add cumin seeds. Saute them for a few seconds until they splutter and turn fragrant. Continuous stirring prevents them from burning. Once the cumin seeds crackle and change color, add the asafoetida and mix.
4. Now, add chopped ginger and green chilies to the pan. TIP: Green chilies add some heat to this dish, so if you don’t like green chilies or making this for kids, then omit the green chilies or reduce the amount. Fry chopped ginger and green chilies for about 1 minute, or until they are cooked and don’t smell raw.
5. Now add turmeric powder and stir everything well. After that, turn the heat to low and add coriander powder and red chili powder. Mix well and cook spices in oil for about 30-40 seconds. Make sure not to overcook the powdered spices. Also, stir continuously to prevent the spices from burning.
6. Stir in the boiled potatoes and toss well to evenly coat them in spices.
7. Once the potatoes are tossed, add salt, garam masala powder, Kasuri methi, and mix again. Turn the heat to medium-low and cook potatoes for 2 to 3 minutes; keep stirring often to prevent the potatoes from uneven cooking and sticking to the pan.
8. Next, add amchur powder and toss well to combine. Amchur powder adds a nice tangy flavor to this spicy dish. You can swap amchur powder with 2 to 3 teaspoons of lemon juice. Lastly, add chopped coriander (coriander) leaves and gently toss.
9. Turn off the heat, transfer jeera aloo to a serving dish. Sprinkle with fresh cilantro and serve piping hot jeera aloo with paratha, puri, or roti.

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