Jeera Aloo Recipe (Dry Aloo Sabzi)

a close up shot of a bowl full of jeera aloo.

Jeera Aloo Recipe (Dry Aloo Sabzi)

A quick & easy Jeera Aloo recipe (dry aloo sabzi) that gets ready in minutes, and goes very well with rotis, or also as a side with dal & rice.

Course Accompaniment, Beginner Recipes, Side Dish

Cuisine Indian

Prep Time 3

Cook Time 7

Total Time 10

Servings

Calories 707kcal

Author Shantala Shenoy Nayak

Equipment

12" hexclad stir fry wok

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.

Video

Notes

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition