Aloo Jeera

One of the greatest quick Indian meal dishes is an easy-to-make but delectable aloo jeera fry that goes well with practically all Indian flatbreads. Jeera Aloo is a simple vegan meal that employs common curry spices from India. But what distinguishes it from other aloo curry recipes is its dry yet subtly spicy flavor and beautifully balanced combination of spices that bring forth the distinctive aroma of pan-fried jeera (cumin) seeds.

What is Aloo Jeera?

‘Jeera’ is the Hindi name for dried Cumin seeds. ‘Aloo’ translates to Potatoes. As the names suggest, this dish is a simple potato recipe with a fried cumin twist added to it. The dish is predominantly made because of the simplicity of the flavors and the ease and swiftness with which it can be made. However, in this recipe, I’ve used it as a base to build a flavorful and fun flavor perfect for eating with lentils or rice.

Ingredients at a Glance

Potatoes – These are the meat of the dish. You’ll need 3-5 medium-sized potatoes. As for the variety, any non-waxy potato should be good to eat. We want the final texture of the potatoes to be fluffy and velvety.

Oil – You’ll need 2 tablespoons(30ml) of any neutral cooking oil.

Asafoetida Powder – Often marketed as ‘Hing’, this can be found in most supermarkets or any Asian grocery store. About 4 teaspoons of asafoetida would add some much-needed pungency to this dish.

Green Chillies – For adding some heat to the dish, fresh green chilies are used. They also give the potatoes a fresh aroma that is characteristic of green chilies. You can use 1-2 medium-sized green chilies slit lengthwise.

Salt – You’ll need 1-2 teaspoons of salt or add according to taste. To mix things up a bit, you can use rock salt instead of the normal table salt for a more savory and pungent smell.

Dry Mango Powder – Mostly marketed as ‘Amchur Powder,’ this ingredient is essential to get that tangy flavor that Aloo Jeera is known for. You’ll need about a tablespoon of this magic masala.

Coriander Leaves – About ½ cup or 30g of finely chopped cilantro is needed for the garnish.

Whole Spices: 

Cumin Seeds – Dried Cumin seeds are one of the core ingredients of this dish. You’ll need 2 teaspoons of whole dried cumin seeds.

Ground Spices:

Coriander Powder – Cumin and coriander go hand in hand in Indian cuisine. About 1 teaspoon of coriander powder should be enough for this preparation.

Turmeric Powder – About a teaspoon of turmeric powder should give this dish a rich yellow hue.

Garam Masala – Indian cuisine is incomplete without this gem of a spice mix. It can be found in most grocery stores across the country. You’ll need 1 teaspoon of this masala in this recipe.

How to prepare Aloo Jeera?

Starting off, cut potatoes into cubes.

Heat oil in a large skillet on medium heat and add cumin seeds. Wait until they crackle (30 seconds or so). Add in asafoetida powder, green chilies, coriander powder, and turmeric powder. Lower heat to medium-low, and stir well till the raw smell of the masalas (spices) is gone.

Next, add potatoes and coat well with the spices. Cover and cook until potatoes are done (about 7 to 10 minutes). Check periodically and if the potatoes start sticking, sprinkle with some water and stir before covering again.

Uncover, add salt and stir well. Sprinkle garam masala powder and amchur powder. Mix well, turn the heat off and cover for 3 minutes for these masalas to blend in well. Garnish with coriander leaves and serve warm.

Some expert tips for preparing Aloo Jeera

• If you like the aroma of green chilies but don’t want to add extra heat to the dish, to reduce the heat, you can also de-seed them. The seeds contain most of the heat in the chilies.
• If you don’t have asafetida powder, you can substitute; per 1/4 teaspoon needed: 1/4 teaspoon onion powder plus 1/4 teaspoon garlic powder.

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