The perfect recipe for Jeera Aloo – These Cumin spiced potatoes are one among my favorite aspect dishes and the easiest way so as to add a contact of India to your meals! Function a aspect or add to bowls or breakfast, or function chaat snack. Gluten-free. Nutfree Soyfree

Meet Jeera Aloo aka Indian Cumin Potatoes – a vibrantly spiced vegan Indian aspect dish that’s straightforward to make and satisfying to eat. This basic Indian potato aspect dish recipe is loaded with taste from complete cumin seeds and contemporary herbs and is of course gluten-free, Soyfree and nutfree

Attempt it as a aspect dish to your subsequent Indian feast,as a wholesome and comforting lunch or as an addition to your favourite bowl or as a snack topped with onion, cucumber, tomato and lemon juice or cilantro chutney!

Jeera is the Hindi phrase for cumin and cumin is certainly the star of the present right here. We add 1 1/2 teaspoons of complete cumin seeds alongside some ginger, coriander, pepper, chili, and garam masala.

As you may suspect by now, these potatoes should not simply extraordinarily scrumptious but in addition fairly spicy. Nonetheless, you’re in full management of the warmth degree and might cut back the extent of spiciness by halfing the quantity of the cayenne, black pepper and inexperienced chili.

Why you’ll love these Cumin potatoes!

• they’re tremendous straightforward
• they’re tremendous scrumptious
• they’re tremendous fast in case you have pre-boiled potatoes
• they go effectively with quite a lot of completely different cuisines
• They’re allergy pleasant

 

Extra Indian aspect dishes

Garlic Potato Spinach Stir fry- Lasooni Aloo Palak

Vegan Handi Lentils (Creamy Indian Dal)

Restaurant Fashion Aloo Gobi

Immediate Pot Indian Cabbage and Peas (Patta Gobi Subzi)

Jackfruit coconut chickpea stir fry

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Jeera aloo (cumin potatoes)

The perfect recipe for Jeera Aloo – These Cumin spiced potatoes are one among my favorite aspect dishes and the easiest way so as to add a contact of India to your meals. Serve in Indian meals or breakfasts, add bowls or snack .  Gluten-free. 

Prep Time20 minutes

Prepare dinner Time10 minutes

Whole Time30 minutes

Course: Facet

Delicacies: Indian

Key phrase: Indian potatoes, jeera aloo

Servings: 4

Energy: 100kcal

Creator: Vegan Richa

Components

• 2 (340 g) medium Yukon gold potatoes boiled, peeled and cubed, into ½ to ¾ inch items
• 1 teaspoon oil
• 1 ½ teaspoons cumin seeds
• 1 scorching inexperienced chili finely chopped or thinly sliced
• 1 teaspoon minced ginger
• ½ teaspoon turmeric
• 1 teaspoon floor coriander
• ½ to 1 teaspoon garam masala
• ¼ to ½ teaspoon cayenne or use paprika for much less warmth
• 1/8 teaspoon black pepper
• ½ teaspoon salt
• Beneficiant pinch of hing asafetida , non-obligatory, or use 1 clove of garlic and add with ginger
• ½ teaspoon dried fenugreek leaves , omit if you happen to don’t have them
• 2 teaspoons lemon juice
• ¼ cup (4 g) chopped cilantro

Directions

• Boil, peel and dice your potatoes, if you happen to haven’t already and put aside. see notes

• Head a skillet over medium warmth, add the oil. As soon as the oil is scorching, add the cumin seeds and toast till they’ve considerably modified shade and are very aromatic. Then add the inexperienced chilies and blend in, then add the ginger and blend in.

• Then after a couple of seconds add all the bottom spices and salt and blend in. Add the cubed potatoes and toss effectively to coat. Add the lemon juice and fenugreek leaves and blend in effectively and canopy the pan with a lid and let it cook dinner for 1-2 minutes to let the spices infuse and coat the potatoes.

• Uncover, add cilantro, combine effectively and take off warmth.

• Function is or as your breakfast potatoes or as a aspect with indian meals or add to wraps or sandwiches. Or function a Chaat snack topped with onion, tomatoes and cilantro chutney or lemon juice

Notes

These are scrumptious and spicy potatoes. You may cut back the warmth by lowering the cayenne, black pepper and inexperienced chili.
Strain cook dinner the potatoes : stress cook dinner with 3-4 cups water for 9 to 14 minutes relying on the scale of potatoes 
Saucepan: add sufficient water to cowl the entire peeled or cubed potatoes and cook dinner over medium warmth for 20-35 minutes. 

Vitamin

Vitamin Info

Jeera aloo (cumin potatoes)

Quantity Per Serving

Energy 100
Energy from Fats 9

% Every day Worth*

Fats 1g2%

Saturated Fats 0.2g1%

Sodium 336mg15%

Potassium 476mg14%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Vitamin A 128IU3%

Vitamin C 24mg29%

Calcium 19mg2%

Iron 1mg6%

* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.

Components:

• potatoes:  I like Yukon gold potatoes. We wish them boiled, peeled and cubed. You can too use purple skinned potatoes, or russet potatoes. child potatoes are nice as effectively
• to get the flavors going, we fry complete cumin seeds in oil
• inexperienced chili and contemporary ginger are added to the tempering to complete the tempering
• floor spices: I like a mixture of turmeric, coriander, garam masala, cayenne or use much less paprika for much less warmth and black pepper
• potatoes want salt – don’t skimp
• for that genuine taste I add a beneficiant pinch of hing (asafetida) , it’s non-obligatory
• dried fenugreek leaves lend a nutty taste to the potatoes
• the brightness from contemporary lemon juice actually brings the flavors within the dish collectively.
• end the dish with some chopped cilantro

Suggestions:

• Potatoes that work effectively for this jeera aloo recipe are Yukon gold, red-skinned potatoes, child potatoes, and russet potatoes

Methods to make Jeera Aloo

Boil, peel and dice your potatoes, if you happen to haven’t already and put aside.

Warmth a skillet over medium warmth, add the oil. As soon as the oil is scorching add the cumin seeds and toast till they’ve considerably modified shade and are very aromatic , then add the inexperienced chilies and blend in, then add the ginger and blend in.

Then after a couple of seconds add all the bottom spices and salt and blend in. Add the cubed potatoes and toss effectively to coat.

Toss rather well, then add the lemon juice and dried fenugreek, combine in effectively and canopy the pan with a lid and let it cook dinner for 1-2 minutes to let the spices infuse the potatoes.

Uncover, add cilantro, combine effectively and take off warmth.

Function is or as your breakfast potatoes or as your aspect with Indian meals or add to wraps or something.

Storage

You may refrigerate any leftover potatoes for upto 3 days and add them to breakfast wraps or  make scrumptious sandwiches with leftover jeera aloo or make a fast chaat snack, too with onion tomato cucumber and cilantro chutney or lemon juice