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jeera aloo
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4.58 from 7 votes

Jeera Aloo Recipe, Potato Roast

Jeera Aloo -Potatoes stir fried and roasted in Cumin and Indian spices
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Side Dish, Tiffin recipes, Travel Food
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo jeera, aloo sabji, jeera aloo,
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 4 medium Potatoes / Aloo boiled
  • 2 Green Chillies / Hari Mirch
  • 2 tbsp Cooking Oil
  • 2 Tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 tbsp Coriander Seeds / Sabut Dhaniya
  • 1/4 tsp Fennel Seeds / Saunf
  • 1 tsp Roasted Cumin Powder / Jeera Powder
  • Pinch of Asafoetida / Hing powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1.5 tBSP Dried Fenugreek / Kasoori Methi
  • to taste Salt / Namak
  • Pinch Black Salt / Kala Namak
  • handful Fresh Coriander / Cilantro / Hara Dhaniya
  • few Curry Leaves

Instructions

  • Peel and dice the boiled potatoes in medium size cubes.
  • Slit green chilies lengthwise.
  • Slightly crush the whole coriander seeds, cumin and fennel seeds
  • Heat oil in a wide and heavy pan.
  • Now add ghee in the pan and add the crushed coriander seeds , Saunf and cumin seeds .
  • When seeds start to crackle then add asafoetida and the slit green chilies and curry leaves
  • When cumin become golden then add the chopped potatoes and stir.
  • Now add salt and roast for a minute.
  • Add all the spices, kasoori methi mix and roast for 2-3 minutes on medium heat
  • Add Fresh Coriander and mix.
  • Serve with rice ,poori or any bread of your choice

Notes

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Note-
  1. You can add turmeric powder if you wish.
  2. If making for fasting then use pepper powder instead of red chili powder.
  3. Can also serve these potatoes as a starter.
  4. You can use lemon juice instead of mango powder /amchoor