Jeera Aloo

Name: Jeera Aloo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs waxy potatoes (Yukon Gold or red), boiled, cubed; 2 tbsp neutral oil or ghee; 2 tsp whole cumin seeds; 2 green chili (serrano or jalapeno), sliced; 1/4 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp red chili powder (or cayenne); 1/2 tsp amchur (dried mango powder) or lemon juice; 1 tsp salt; 1/4 cup fresh cilantro, chopped

Tender boiled potatoes tossed in hot oil with cumin seeds, green chili, and aromatic spices until golden and fragrant. A simple, satisfying Indian side that pairs perfectly with dal and roti.

40 minEasyServes 4210 cal/serving

IndianSideStovetopVeganHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 lbs waxy potatoes (Yukon Gold or red), boiled, cubed
2 tbsp neutral oil or ghee
2 tsp whole cumin seeds
2 green chili (serrano or jalapeno), sliced
1/4 tsp ground turmeric
1 tsp ground coriander
1/2 tsp red chili powder (or cayenne)
1/2 tsp amchur (dried mango powder) or lemon juice
1 tsp salt
1/4 cup fresh cilantro, chopped

Instructions

1

Boil 2 lbs waxy potatoes (Yukon Gold or red) in salted water until just fork-tender, about 12 to 15 minutes. Drain, cool slightly, and cut into 3/4-inch cubes.
2

Heat 2 tbsp neutral oil or ghee in a large skillet or wok over medium-high heat. When shimmering, add 2 tsp whole cumin seeds. Let them sizzle and pop for 30 seconds until fragrant.
3

Add 2 sliced green chili (serrano or jalapeno) and stir for 20 seconds. Add 1/4 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp red chili powder (or cayenne). Stir quickly for 10 seconds so the spices bloom without burning.
4

Add the cubed waxy potatoes (Yukon Gold or red) and 1 tsp salt. Toss to coat evenly. Cook undisturbed for 2 to 3 minutes so the potatoes develop a light crust, then stir and cook 2 minutes more.
5

Sprinkle 1/2 tsp amchur (dried mango powder) or lemon juice over the potatoes and toss again. Taste and adjust salt. Transfer to a serving dish and garnish with 1/4 cup chopped fresh cilantro.

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Questions

How long does Jeera Aloo take?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is step 1 (15 minutes): "Boil 2 lbs waxy potatoes (Yukon Gold or red) in salted water until just fork-tender, about 12 to 15 minutes."

Is there a substitute for amchur in Jeera Aloo?

The entry for Jeera Aloo calls for 1/2 tsp amchur (dried mango powder) or lemon juice. In its place: Lemon or lime juice added at the end, about a teaspoon per half teaspoon of powder.

How hot is Jeera Aloo?

Moderately. The heat in Jeera Aloo comes from 2 green chili (serrano or jalapeno), sliced and 1/2 tsp red chili powder (or cayenne). For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Jeera Aloo?

One serving (the recipe makes 4) is about 210 calories, with 5 g protein, 28 g carbohydrate and 5 g fat, plus 4 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Jeera Aloo?

It is not a good candidate. Refrigerate what is left of Jeera Aloo within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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