Jeera Aloo Fry is an easy Punjabi side dish made with potatoes and cumin seeds. Aloo Jeera Punjab style is a no onion-garlic vegetarian dish tempered with whole cumin seeds.
Potatoes with cumin is an easy stir-fry dish where boiled potatoes are sautéed with some Indian spices. Punjabi Jeera Aloo goes well with Dal-Rice, Puris or Chapathis.
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Jeera or cumin seeds not just impart flavour to food but also come with many health benefits. Cumin seeds are iron-rich, aid digestion, give relief from acidity and have antiseptic properties.
Jeera Aloo Fry Punjabi Style:
Potato Cumin Fry is a deliciously simple Punjabi recipe that combines tender potatoes with whole cumin seeds and subtle spices. A flavorful and yummy side dish of Indian cuisine that’s easy to make.
- To make this dry potato sabzi, firstly boil 4 medium potatoes in sufficient water till slightly soft. Cool and peel off the jackets. Then cut the potatoes into cubes.
- Heat oil in a frying pan. Toss in cumin seeds and allow to sizzle. Then add slit green chillies and hing (asafoetida). Stir for a few seconds.
- Next, lower the flame and add the dry spices – turmeric, coriander, amchur (mango) powder and chilli powder. Stir for 5-10 seconds.
- Now add the boiled potato cubes and salt. Mix gently and sauté for about 5 minutes. The potatoes should be evenly coated with the masalas and nicely toasted to a golden brown. Allow the flavours to go all the way through to the potatoes.
- Finally garnish with chopped coriander leaves and remove. (You can also drizzle some lemon juice on top and toss well).
- Serve Punjabi Aloo Jeera with plain white rice and dal or with Rotis.
- For more Aloo Recipes/Potato Recipes, do check out Aloo Posto, Aloo Methi and Baby Potatoes Curry.
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Potatoes Flavoured with Cumin Recipe details below:
Jeera Aloo Fry
Ingredients
- Potatoes – 4 medium, boiled and cubed
- Cumin seeds – 1 ½ tsp
- Green chilli – 1, slit
- Turmeric – ¼ tsp
- Salt – ½ tsp
- Asafoetida – 1/8 tsp
- Red chilli powder – ¼ tsp
- Dry mango/Amchur powder – ½ tsp
- Coriander powder – ½ tsp
- Oil – 2 tbsp
- Coriander leaves – 2 tbsp, chopped
Instructions
- Boil the potatoes until tender. Peel and cube the aloo.
- Heat oil in a kadai. Add the cumin seeds and allow to sizzle.
- Lower the flame and add a pinch of asafoetida, turmeric powder, red chilli powder, coriander powder and dry mango powder. Mix well.
- Add the boiled potatoes, salt to taste and toss well.
- Garnish jeere wale aloo with coriander leaves and remove.
- Serve Punjabi Jeera Aloo Fry with Rotis or Puris.
Notes
* You can omit dry mango powder and drizzle some fresh lemon juice on top.
* Best to use freshly ground coriander powder to lift the flavours.
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