Jeere wale Aloo | Jeera Aloo

Jeere Wale Aloo | Jeera Aloo | Cumin crusted potatoes, a simple and flavorful Indian potato dish.

Jeere wale Aloo | Jeera Aloo
Aloo, potatoes, are one of the most versatile and easy ingredients to work with. It’s no surprise that there are so many ways to make them. Jeere wale Aloo is one of those dishes I lean on when I can’t think of what to make, or haven’t done a shopping run. It’s simple, loved by everyone, and pairs so beautifully with a simple dal. 

Jeere wale Aloo | Jeera Aloo Jeere wale Aloo | Jeera Aloo

What are Jeere wale Aloo | Jeera Aloo

Jeere wale Aloo translates to potatoes with cumin. Everyone has their own way of making Jeera Aloo, some par boil the potatoes, others fry up cubes of potatoes, at home we cut potatoes in thin half moons, there’s no boiling or deep frying. After blooming cumin and black pepper in hot oil, the potatoes are sautéed with a few more spices, lending this dish the smoky peppery flavor we’ve all come to love. 

Jeere wale Aloo | Jeera Aloo

How I enjoy it

My favorite way to eat Jeera wale Aloo is with a simple yellow dal such as toor ki dal or masoor ki dal. I’m not sure what it is about the combination, maybe the fact that this is how my mom paired it, it’s just so nostalgic and comforting. For a little kick I drizzle some malt vinegar on my finished aloo, you could also squeeze some fresh lemon juice, or just enjoy as is. For me, the beauty of this dish lays in the imperfections, the broken pieces of potatoes that crisp up at the bottom of the pan. 

Jeere wale Aloo | Jeera Aloo
LOVE ALOO?! Check out this Instant Rasewale Aloo Puri recipe!

Jeere wale Aloo | Jeera Aloo
 
Prep time
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Jeere Wale Aloo | Jeera Aloo | Cumin crusted potatoes, a simple and flavorful Indian potato dish.
Author:
Serves: 3-4
Ingredients
  • 2 medium potatoes; 1½ cup potatoes; cut in thin half moon slices
  • 2 tablespoon oil 
  • ¼ teaspoon hing / asafetida
  • 1½ teaspoons sabut jeera/ whole cumin seeds
  • ½ teaspoon kali mirch / freshly cracked black pepper 
  • ¼ teaspoon haldi / turmeric powder
  • ¼ teaspoon dhaniya / coriander powder
  • 1 teaspoon bhunna jeera / roasted jeera powder 
  • ½ teaspoon lal mirch / red chili powder
  • ¾ teaspoon salt; adjust to taste 
  • 1 tablespoon kasoori methi / dried fenugreek 
  • 2 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro 
Method
  1. Wash and pat dry your potatoes. Cut into thin half moon slices and soak slices in cold water.
  2. In a pan in medium heat, warm the oil. Once hot, add hing, sabut jeera, and kali mirch.
  3. As these to sizzle and bloom in the hot oil add in the drained potatoes. Sauté for 2-3 minutes.
  4. Add in salt, haldi, lal mirch, dhaniya powder, and bhunna jeera powder. Mix, reduce heat to medium low and cover for 7-8 minutes, mixing occasionally.
  5. Uncover, increase heat to medium and cook for an additional 4-5 minutes.
  6. Turn off heat, sprinkle in crushed kasoori methi, a drizzle of lemon juice, and fresh cilantro.
  7. Enjoy with roti, rice, or on its own.

Enjoy,

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