Jeera Aloo
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Jeera Aloo is a simple yet incredibly popular North Indian dry potato dish flavored with cumin seeds. This quick preparation is a versatile side dish that is often served during travel or as part of a traditional lunch thali. The potatoes are boiled and then sautéed with a generous amount of cumin, which lends a warm and earthy aroma to the dish. Spices like turmeric and green chilies add a subtle heat and vibrant color. It is a comforting and humble dish that tastes best when served with hot puris or plain parathas.
Ingredients
Cooking Instructions
Tips & Secrets
- Always use boiled and cooled potatoes; fresh hot potatoes tend to break and become mushy when sautéed.
- Using ghee instead of oil elevates the flavor of Jeera Aloo to a whole new level of richness.
- Don't be shy with the cumin; it is the star of the dish and provides the primary earthy aromatic profile.
- Adding a teaspoon of kasuri methi at the end provides a lovely restaurant-style aroma to this simple dish.
Nutritional Information(Per 150g)
180 kcal
3g
9g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.