Jeera Aloo, Aloo Jeera, Punjabi Aloo Jeera Recipe
by Tarla Dalal
jeera aloo recipe | Punjabi jeera aloo | jeera aloo for vrat | one pot jeera aloo | with amazing 15 images.
Ever imagined that a single ingredient could transform potatoes into an aromatic, mouth-watering jeera aloo recipe. Well, in the case of this all-time favourite Punjabi jeera aloo recipe, the secret ingredient is jeera.
One vegetable that’s found abundantly in most Indian kitchens are potatoes. They are quick and easy to prepare, soak up any kind of flavour and also pair well with most ingredients as in jeera aloo recipe. Also, this starchy vegetable is quite filling. Every household has different ways to prepare the humble potato and transform into a delicious sabzi.
This jeera aloo recipe requires a handful of ingredients and can be made for a quick lunch so. If you are making Punjabi jeera aloo in the morning to take it to work for lunch, you can boil the potatoes a day prior and store in the refrigerator to fasten the cooking process instead of cooking them on the stove top.
You can even lightly roast the jeera and crush it in mortar pestle to bring out maximum flavor and perk up the flavour of this zingy jeera aloo recipe. Though boiled potatoes makes the job quicker, it is the potatoes fully cooked in the pan with spices and cumin powder that give the real authentic flavor to the jeera aloo recipe.
Do not overcook the potatoes, otherwise they will become mushy. Punjabi jeera aloo is a perfect meal during fasts/vrats since it is a no onion no garlic recipe and tastes amazing along with a bowl of fresh curd.
Also, you can roll Punjabi jeera aloo in a roti and have it as a wrap or sandwich it between two breads and relish it. It is super versatile. As jeera aloo is dry in nature, it can also be packed as a tiffin treat.
While the cumin seeds define the flavour of jeera aloo a dash of lemon and green chilli paste are also added to enhance the experience further. Enjoy jeera aloo hot and fresh, with Puris or Rotis.
Learn to make jeera aloo recipe | Punjabi jeera aloo | jeera aloo for vrat | one pot jeera aloo | with detailed step by step recipe photos and video below.
Jeera Aloo, Aloo Jeera, Punjabi Aloo Jeera Recipe recipe - How to make Jeera Aloo, Aloo Jeera, Punjabi Aloo Jeera Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Jeera Aloo
2 tsp cumin seeds (jeera)
2 3/4 cups potato cubes
3 tbsp oil
2 tsp green chilli paste
1/4 tsp turmeric powder (haldi) , optional
1 1/2 tsp lemon juice
salt to taste
2 tbsp finely chopped coriander (dhania)
For jeera aloo
- For jeera aloo
- To make {span class="bold1"}jeera aloo{/span}, heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the potatoes, mix well, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked, while stirring occasionally.
- Add the green chilli paste, turmeric powder, lemon juice, salt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve {span class="bold1"}jeera aloo{/span} hot.
Jeera Aloo, Aloo Jeera, Punjabi Recipe Video by Tarla Dalal
Like jeera aloo
- One vegetable that’s found abundantly in most Indian kitchens are potatoes. They are quick and easy to prepare, soak up any kind of flavour and also pair well with most ingredients. Also, this starchy vegetable is quite filling. Every household has different ways to prepare the humble potato and transform into a delicious sabzi. If you like jeera aloo recipe | Punjabi jeera aloo | jeera aloo for vrat | listing down some popular sabzi recipes made using potatoes :
How to make Jeera Aloo
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To prepare Punjabi aloo jeera recipe, scrub and wash the potatoes. Peel the skin and discard it. Keep it intact if you prefer eating potatoes with the peel. Cut the potatoes into cubes and keep aside. You can also make use of baby potatoes instead of regular potatoes if you like. Here is how to make zeera aloo recipe step by step.
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For making the jeera aloo bhaji, heat the oil in a deep non-stick kadhai. Make sure the oil is not super hot or else the cumin seeds will burn immediately on adding.
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Once the oil is hot, add the cumin seeds and fry them only for a few seconds, otherwise they will burn. Jeera or zeera is the hero ingredient of our Punjabi jeera aloo sabzi. You can even lightly roast the jeera and crush it in mortar pestle to bring out maximum flavor and perk up the flavour of this zingy jeera aloo.
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When the seeds crackle, add potatoes.
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Mix well and cover with a lid to cook.
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Cook on a medium flame for 10 to 12 minutes or until potatoes are cooked, while stirring occasionally. Though boiled potatoes makes the job quicker, it is the potatoes fully cooked in the pan with spices and cumin powder that give the real authentic flavor to the aloo jeera recipe. Do not overcook the potatoes, otherwise they will become mushy. Keep stirring occasionally so the potatoes cook evenly and do not stick to the kadhai and burn.
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Add the green chilli paste. Increase or decrease the amount as per your taste. You can add ginger garlic paste to make aloo jeera fry more flavourful.
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Add turmeric powder. Those who are fasting can skip turmeric to relish jeera aloo.
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Add lemon juice. You can replace lemon juice with amchur powder to give that much needed tang.
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Add salt and add coriander to add freshness to the chatpata jeera aloo | Punjabi jeera aloo | jeera aloo for vrat |.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our jeera aloo dhaba style is ready. Punjabi Jeera Aloo recipe is a perfect meal during fasts/vrats since it is a no onion no garlic recipe and tastes amazing along with a bowl of fresh curd.
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Serve jeera aloo | Punjabi jeera aloo | jeera aloo for vrat | hot with pooris, parathas or phulkas. You can serve aloo jeera as a side dish with dal-chawal or khichdi.
| Energy | 165 cal |
| Protein | 1.1 g |
| Carbohydrates | 14.8 g |
| Fiber | 1.2 g |
| Fat | 11.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 220.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 14.3 mg |
| Folic Acid | 12 mcg |
| Calcium | 11.7 mg |
| Iron | 0.3 mg |
| Magnesium | 20.1 mg |
| Phosphorus | 26.7 mg |
| Sodium | 7.9 mg |
| Potassium | 170.2 mg |
| Zinc | 0.3 mg |
Jeera Aloo is my favourite dry subzi. I have made it many times and every time i make my family relish it. The green chilli paste, coriander and lemon juice adds a perfect taste to this subzi. Jeera has a strong and amazing taste as well as aroma in this dry subzi..
Basic and simple jeera recipe. Perfect flavor.