Jeera Aloo Recipe Punjabi | Aloo Jeera Fry | Potatoes With Cumin

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.

Jeera Aloo

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.

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.

Potatoes Flavoured with Cumin Recipe details below:

Jeera Aloo Fry

Punjabi Jeera Aloo Fry recipe is a quick and easy veg dish. Potatoes flavoured with whole cumin seeds is simply awesome. Learn how to make Aloo Jeera dry sabzi.

Course Side Dish

Cuisine Punjabi

Prep Time 15

Cook Time 20

Total Time 35

Servings 3

Calories 216kcal

Author Shil

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

* Add ginger juliennes for a different flavour
* 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.