Jeera Aloo | Punjabi Aloo Jeera

Potato is really the king of vegetables. They are so versatile and combines well with any vegetable. They always come handy when we need to make a quick side dish and it can be prepared in different ways to suit the rest of the meal. This potato curry is a quick and easy side dish for chapathi and rice-dal.

Jeera aloo is a popular Punjabi dish with potatoes spiced with cumin and other spices. Cumin has a unique flavor and adds an earthy, strong and warm flavor. Also cumin has many medicinal properties and aids in digestion too. This is a very dry dish, so pair it with a dal and rice or roti to make a complete meal. Being a dry dish, it is suitable to carry while travelling. I enjoyed this jeera aloo with Bengali Masoor Dal and chapathi.

Punjabi Aloo Jeera

Dry potato curry flavored with cumin and other spices

Print Pin Recipe

Servings 2 – 3

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 4 medium potato
• 2-3 green chillies slit
• 1 ½ tsp cumin seeds / jeera
• ¼ tsp asafoetida / hing
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilly powder
• ¼ tsp garam masala powder
• ½ tsp dry mango / amchur powder
• Salt to taste
• 2 tbsp oil
• 2-3 tbsp chopped coriander leaves

Instructions

• Pressure cook the potatoes until soft. Peel the skin and cut into medium size cubes.
• In a pan heat oil and add cumin seeds. Once it starts sizzling, add asafoetida and green chillies. Fry for few seconds.
• Reduce the heat to medium and add the remaining spice powders. Fry for few seconds.
• Add the potatoes, salt and gently mix making sure spices get coated well on the potatoes.
• Cover and cook for 3-4 minutes. Then roast the potatoes in high heat for 4-5 minutes. Garnish with coriander leaves.

Course: Side Dish

Cuisine: Indian