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A classic North Indian comfort food! Tender boiled potatoes are pan-fried with aromatic cumin seeds and simple spices. This quick and easy dish is perfect as a side for rotis or dal.
Prepare the Potatoes
Temper the Spices (Tadka)
Sauté Potatoes with Spices
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A classic North Indian comfort food! Tender boiled potatoes are pan-fried with aromatic cumin seeds and simple spices. This quick and easy dish is perfect as a side for rotis or dal.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 165.82 calories per serving with 3.01g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Garnish
Serve
For 'Aloo Pyaz Jeera', thinly slice one medium onion and sauté it until golden brown after the ginger and green chilies, before adding the potatoes.
For a semi-dry version, add one finely chopped tomato after the ginger and cook until it becomes soft and mushy before adding the potatoes.
For extra warmth and aroma, sprinkle 1/4 teaspoon of garam masala along with the amchur powder at the end.
Boil baby potatoes, cut them in half, and proceed with the recipe for a different texture and presentation.
Cumin seeds, ginger, and asafoetida are renowned in Ayurveda for their digestive properties. They can help stimulate digestive enzymes, reduce gas, and alleviate indigestion.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body, making this dish both satisfying and energizing.
The presence of turmeric (containing curcumin) and ginger gives this dish anti-inflammatory benefits, which can help in reducing inflammation in the body.
One serving of Aloo Jeera (approximately 1 cup) contains around 160-180 calories, primarily from the potatoes and the oil used for cooking. It's a relatively light side dish.
Yes, Aloo Jeera can be a healthy dish. Potatoes provide essential carbohydrates and potassium. Spices like cumin, ginger, and turmeric offer digestive and anti-inflammatory benefits. To keep it healthy, use a moderate amount of oil or ghee.
Mushy potatoes are usually caused by over-boiling or using a starchy variety of potato (like Russet). To avoid this, use waxy potatoes, boil them until just fork-tender, and let them cool completely before cubing and frying.
Yes, you can use raw, cubed potatoes. After the tadka, add the raw potato cubes, cover the pan, and cook on low heat for 15-20 minutes, stirring occasionally, until they are tender. The texture will be slightly different, but it's a good one-pan alternative.
If you don't have amchur powder, you can squeeze the juice of half a lemon over the dish after turning off the heat. Chaat masala can also be used for a similar tangy and spicy flavor.