One of the best recipe for Jeera Aloo – These Cumin spiced potatoes are one among my favorite facet dishes and the easiest way so as to add a contact of India to your meals Gluten-free. Nutfree Soyfree
Meet Jeera Aloo aka Indian Cumin Potatoes – a vibrantly spiced vegan Indian facet dish that’s straightforward to make and satisfying to eat. This basic Indian potato facet dish recipe is loaded with taste from complete cumin seeds and contemporary herbs and is of course gluten-free, Soyfree and nutfree
Strive it as a facet dish on 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 would possibly suspect by now, these potatoes are usually not simply extraordinarily scrumptious but in addition fairly spicy. Nonetheless, you might be in full management of the warmth stage 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 if in case you have pre-boiled potatoes
- they go effectively with lots of totally different cuisines
- They’re allergy pleasant
Extra Indian facet dishes
Garlic Potato Spinach Stir fry- Lasooni Aloo Palak
Vegan Handi Lentils (Creamy Indian Dal)
Prompt Pot Indian Cabbage and Peas (Patta Gobi Subzi)
Jackfruit coconut chickpea stir fry
Jeera aloo (cumin potatoes)
One of the best recipe for Jeera Aloo – These Cumin spiced potatoes are one among my favorite facet dishes and the easiest way so as to add a contact of India to all of your foremost dishes. Gluten-free.
Servings: 4
Energy: 100kcal
Substances
- 2 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 , optionally available, or use 1 clove of garlic and add with ginger
- ½ teaspoon dried fenugreek leaves , omit in case you don’t have them
- 2 teaspoons lemon juice
- ¼ cup chopped cilantro
Directions
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Boil, peel and dice your potatoes, in case you haven’t already and put aside. see notes
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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 coloration and are very aromatic. Then add the inexperienced chilies and blend in, then add the ginger and blend in.
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Then after just a few 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 prepare dinner for 1-2 minutes to let the spices infuse and coat the potatoes.
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Uncover, add cilantro, combine effectively and take off warmth.
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Function is or as your breakfast potatoes or as a facet 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
Strain prepare dinner the potatoes : strain prepare dinner with 3-4 cups water for 9 to 14 minutes relying on the dimensions of potatoes
Saucepan: add sufficient water to cowl the entire peeled or cubed potatoes and prepare dinner over medium warmth for 20-35 minutes.
Diet
Diet Information
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 primarily based on a 2000 calorie weight-reduction plan.
Substances:
- potatoes: I like Yukon gold potatoes. We wish them boiled, peeled and cubed. You may also use purple skinned potatoes, child potatoes, or russet potatoes.
- 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 optionally available
- 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
Tips on how to make Jeera Aloo
Boil, peel and dice your potatoes, in case you 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 coloration and are very aromatic , then add the inexperienced chilies and blend in, then add the ginger and blend in.
Then after just a few 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 prepare 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 facet with Indian meals or add to wraps or something.
Storage
You’ll be able to 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
