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A simple yet flavorful North Indian dish of potatoes sautéed with cumin seeds and aromatic spices. This quick and easy recipe is a perfect side for rotis or dal, ready in under 40 minutes.
Boil and Prepare Potatoes
Temper the Spices
Sauté Potatoes with Spices
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A simple yet flavorful North Indian dish of potatoes sautéed with cumin seeds and aromatic spices. This quick and easy recipe is a perfect side for rotis or dal, ready in under 40 minutes.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 208.57 calories per serving with 3.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook Until Crispy
Garnish and Serve
Sauté one thinly sliced onion until golden brown after the initial tempering and before adding the potatoes for a sweeter, richer flavor.
If you don't have dry mango powder (amchur), squeeze 1-2 teaspoons of fresh lemon juice over the potatoes at the end for a similar tangy taste.
Add 1/2 teaspoon of garam masala along with the other powdered spices for extra warmth and complexity.
Add 1 teaspoon of dried fenugreek leaves (kasuri methi) by crushing them between your palms at the very end for a unique, aromatic finish.
Cumin seeds (Jeera) are renowned for their digestive properties. They stimulate the secretion of pancreatic enzymes, which are crucial for proper digestion and nutrient assimilation.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve function.
The complex carbohydrates in potatoes provide a steady and sustained source of energy, making this dish a great way to fuel your body.
One serving of Jeera Aloo contains approximately 180-220 calories, primarily depending on the amount of oil used in its preparation.
Yes, Jeera Aloo can be a healthy dish. Potatoes are a good source of potassium and carbohydrates for energy, while cumin seeds are known to aid digestion. To make it healthier, use minimal oil.
This usually happens due to over-boiling or using starchy potatoes (like Russets). Use waxy potatoes, boil them just until fork-tender, and let them cool completely before dicing. This helps them retain their structure.
Absolutely. You can use raw, cubed potatoes. After adding them to the pan with spices, cover and cook on low-medium heat for 15-20 minutes, stirring occasionally, until tender. The texture will be slightly softer.
Freezing is not recommended. The texture of cooked potatoes can become grainy and watery upon thawing. This dish is best enjoyed fresh or refrigerated for up to 3 days.