Jeera Aloo Recipe
Jeera Aloo Recipe is a flavorful side dish made with potatoes, spices and fresh herbs. This recipe is simple, quick and delicious!
Potatoes are a very versatile and satisfying food, that pairs well almost with any meal. Plus, it’s naturally gluten-free and vegan.
Jeera aloo is served along side other Indian plates, but it also goes well as a filling or topping. There are some different ways to make this hearty dish, but no matter what ingredients you will use, it will be always a comforting addition to your favorite meal. It’s my humble opinion.😊
This delightful recipe has a punch of flavors from whole cumin seeds, ground cumin, fresh ginger, ground turmeric, green chili, powder coriander; all together create a fantastic blend of bold and tangy taste. You’ll enjoy every bite!
The recipe is ready in less than 30 minutes from start to finish… Let us show you how to make it.
STEPS TO MAKE JEERA ALOO
- Rinse and then boil the potatoes until cooked and not mushed.
- Cool them and remove the skin.
- Cut in medium cubes.
- Sauté cumin seeds, green chilli and fresh ginger.
- Coat the potatoes with the rest of the ingredients: ground cumin, turmeric, coriander.
- Air fry for golden and crispy potatoes.
- Mix with the rest of ingredients.
- Serve warm alongside lemon juice and coriander leaves.
FINAL TIPS
- Traditionally to make this dish, you boil the potatoes and then sauté them with spices. My method is to boil the potatoes and after this, I like to season with some spices and air fry for a golden appearance and crispy texture. Any variation will just go well with this dish. Just let your creativity flow!
- Drizzle some olive oil over the potatoes before air fry, they will be even crispier!
- If you don’t have coriander leaves, you also can sprinkle some chopped dill or chives.
HOW TO STORE
Store cooled leftovers in the refrigerator up to 1-2 days (not freezer friendly). Reheat in the microwave, cast iron skillet over medium heat or our preference, the toaster oven.
SERVING SUGGESTION
This Aloo Jeera makes the perfect appetizer or party snack, but they can also serve as a hearty side dish as well! Try pairing them with…
- Some roasted broccoli
- Any meat in sauce or grilled
- Make wraps or grilled sandwiches with any leftover of Aloo Jeera.
- This Veggie Rendang Burgers
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy, friends!🌞
These would make the perfect side to just about any brunch item, especially our
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Jeera Aloo Recipe
Ingredients
- 3 large potatoes
- 1 tbsp olive oil
- 1 long green chili de-seeded and sliced
- 2-3 cm piece of fresh ginger sliced
- 2 tsp cumin seeds
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- ½ tsp salt
- 1 tbsp lemon juice freshly squeezed
- fresh coriander leaves chopped (optional)
Instructions
- Rinse potatoes very well and boil. The potatoes should be just cooked until barely fork-tender and not crumbly. Let them cool and remove the skin. Then cut in medium cubes.
- In a pan, heat oil on medium heat. Lower the heat and add cumin seeds and let them crackle in the oil taking care not to burn them. Stir them when they begin to crackle. Add chopped green chilies and ginger. Mix very well.
- Meanwhile, blend all the ground spices and sprinkle this to the potatoes. Drizzle some olive oil on them and put them on the Air Fryer for 5 minutes in a temperature of 190°F.
- Once the potatoes are ready, mix the rest of the ingredients on them.
- Stir lemon juice. Depending on how much tangy flavor you prefer.
- Scatter over the coriander leaves (if using).
Notes
- There are several different potatoes that work well for this jeera aloo recipe. Yukon gold (yellow potatoes), red skinned potatoes, baby potatoes, and russet potatoes are all well-suited for Indian cooking.
- If lemon juice is not available you can use 2 teaspoons of dry mango powder (amchur powder) or 2 teaspoons dry pomegranate powder (anardana powder. Add dry pomegranate powder, at the step when you add turmeric powder.