Jeera Aloo Recipe

This is a delicious and tasty vegetable quickly made by potatoes which look great with roti, paratha or puri.

When there is no vegetable in the fridge, then make Jeera Aloo (cumin potatoes). It will take only 10 minutes to make it if you have boiled potatoes ready.

As this vegetable is named, it takes two main ingredients - potato and cumin. The remaining spices add to it in small quantities. It is a vegan and gluten-free potato vegetable.

Ingredients for Jeera Aloo

Ingredients
Boil 2 medium-sized potatoes
1 ½ tbsp oil
1 ½ tsp cumin seeds
2 green chilies finely chopped
1 tsp finely chopped ginger
½ tsp turmeric
Salt to taste
½ tsp red chili powder
½ tsp coriander powder
2-3 tsp lemon juice
2 tablespoons coriander finely chopped

How To Make Jeera Aloo (Cumin Potatoes)

Cook the potatoes in the cooker until they come to 2 cities or until the potatoes are soft. Remove the peel when it cools down and cut it into small pieces with a knife.

Heat oil in a pan or pan on medium heat. Add cumin seeds to the hot oil.

Roasted until the cumin smells and the cumin is of golden color.

Now add green chili and ginger.

Roast it for 1 minute or until the raw smell of ginger is gone.

Now add turmeric and mix then add potato, salt, red chili powder, and coriander powder.

Mix it well so that all the spices stick uniformly on the potato. Cook it for 2 minutes and during this time if it is sticking in the bottom then sprinkle some water and cook.

Add lemon juice and mix. Turn off the flame.

Finally, add finely chopped coriander leaves.

Mix and it is ready to serve Jeera Aloo.

Vegetable of the Jeera Aloo (cumin potato) completely served with roti or paratha and puri. It can also be served with dal rice.