A quick and easy Jeera Aloo recipe (dry aloo sabzi) that gets ready in minutes, as it requires only a handful of ingredients, and almost no prep. And it goes extremely well with rotis / chapatis or also as a side with dal & rice.
This Jeera Aloo is the kind of quick and easy recipe that is perfect for busy weekdays. When you need something that requires very few ingredients, is super low on prep time, and can come together in literal minutes – this is the kind of dish you need.
If you have boiled potatoes on hand, which I usually do, as it’s part of my meal-prep on weekends, then this recipe will take only 7-10 minutes from start to finish.
And Aloo Jeera is something that goes well with both rotis / chapatis or as a side with rice and dal.
So try it, if you haven’t already. Here’s my recipe for Jeera Aloo, shared with step by step instructions and images.
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Ingredients You Need
Ingredient notes
- I have used baby potatoes here (a mix of yellow and red creamer potatoes), but more often than not, I use regular Idaho potatoes. Go with whatever you prefer.
How to Make Jeera Aloo
As with most things, there are many ways to make Jeera Aloo. You can make just a basic version with only flavoring the potatoes with salt, turmeric, green chillies and cumin seeds.
But adding only a few additional ingredients really enhances the flavor without taking too much additional time.
I personally love the flavor that crushed coriander seeds, some ginger, and a pinch of hing / asafoetida powder adds to this dish.
Step by Step Instructions
- In a pan, add 1½ tablespoon of oil, and lightly heat it up, for a couple of minutes.
- To it, first add 1½ teaspoon of cumin seeds, to give it a headstart, and lightly roast it for a few seconds.
- Then add 1 teaspoon of crushed coriander seeds, and lightly roast it for another few seconds.
- Add ½ teaspoon asafoetida powder & 2 chopped green chillies, and lightly roast it for a few seconds.
- Then add in 1½ tablespoon of chopped ginger, and lightly roast for a couple of minutes.
- Now add in ¼ teaspoon of turmeric powder, ¼ teaspoon of red chilli powder & about ¾ teaspoon of salt (or to taste), mix it in, and let it roast for a few seconds.
- Then add in 1¼ pounds of boiled potatoes, chopped into bite sized pieces, and mix it in with the tempering.
- Cook the potatoes covered for 3-5 minutes on medium flame, stirring intermittently, just untill the potatoes get a chance to absorb the flavors, and then turn off the flame.
Serving Suggestion
Pair this with rotis / chapatis or serve it as a side with dal and rice.
Other sabzi recipes to try..
⭐️ Beans Talasani (Garlic-y Green Beans Stir Fry)
⭐️ Batata Upkari (Konkani Style Potato Stir Fry)
⭐️ Bhindi Masala (Indian Okra Stir Fry)
⭐️ Paneer Bhurji (Scrambled Indian Cottage Cheese)
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Jeera Aloo Recipe (Dry Aloo Sabzi)
Equipment
Ingredients
- 1¼ pounds potatoes (boiled) chopped into bite sized pieces
- 1½ tablespoon oil
- 1½ teaspoon cumin seeds (jeera)
- 1 teaspoon coriander seeds (dhania) crushed
- ½ teaspoon asafoetida powder (hing)
- 2 green chilli chopped
- 1½ tablespoon chopped ginger
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chilli powder
- ¾ teaspoon salt
Instructions
- In a pan, add 1½ tablespoon of oil, and lightly heat it up.
- To it, first add 1½ teaspoon of cumin seeds, and lightly roast it for just about 30 seconds.
- Then add 1 teaspoon of coriander seeds (crushed), and lightly roast it for another 30 seconds or so.
- Add ½ teaspoon asafoetida (hing) powder & 2 chopped green chillies, and lightly roast it for a few seconds.
- Then add in 1½ tablespoon of chopped ginger, and lightly roast for a couple of minutes.
- Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder & ¾ teaspoon of salt, mix it in, and let it roast for a few seconds.
- Then add in 1¼ pounds of boiled potatoes, chopped into bite sized pieces, and mix it in with the tempering.
- Cook the potatoes covered for 3-5 minutes on medium flame, stirring intermittently, just untill the potatoes get a chance to absorb the flavors, and then turn off the flame.
- Jeera Aloo is ready to serve.
Notes
Nutrition
Video Recipe
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