Jeera Aloo or these vrat wale aloo is a delicious recipe made with boiled potatoes. It is my go-to recipe when I am craving something tasty that is ready in 15 minutes. My older son loves this a lot and asks me to pack it in his lunchbox.
Potatoes are a wonderful part of Indian cuisine. We make them both curried and dry and serve them for breakfast, lunch and dinner. We also add potatoes to a number of our favourite veg preparations like with greens or other proteins and vegetables. Jeera aloo is served a lot in restaurants as well and is such a simple, delightful recipe.
Here’s how I make aloo jeera recipe:
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 156 kcal
Ingredients
- 2 boiled potatoes diced
- 1 tsp. cumin powder
- 1 tsp. cumin seeds
- 1 pinch asafetida heeng
- 1 tsp. dry mango powder or lemon juice amchur powder
- 1 tsp. cayenne red chilli powder optional
- ½ tsp. turmeric powder
- 2 green chillies finely chopped
- Salt to taste
- 2 tbsp. oil or clarified butter ghee
Garnish
- 1 tbsp. cilantro coriander leaves finely chopped
- 1 tbsp. minced garlic optional
Instructions
- Boil potatoes in a pressure cooker or pan. Cool, peel and dice.
- Heat ghee/oil in a pan. Add cumin seeds and asafoetida and allow them to crackle.
- Add minced garlic (use minced ginger if making for fasting) and finely chopped green chillies and fry for 30 seconds. Add cumin powder, cayenne (if using), turmeric powder, dry mango powder (or lemon juice) and salt. Add 3 tbsp. water so that the masalas don’t burn. Cook for one minute. Add more water if needed.
- Now add the diced potatoes and mix well.
- If it looks too dry add a tbsp. of water. Cover and cook on low flame for about 5 minutes.
- Garnish with cilantro and serve hot with rotis or parathas.
- Your delicious jeera aloo is ready to serve. Have them for fasting during Navratri or otherwise.
Recipe Notes
• Keep some boiled potatoes in your fridge then you can make this jeera aloo in under 10 minutes.
• This is a tangy, spicy preparation. Do adjust spice as per your taste. You can cut down on the green chillies and cayenne as per taste.
• For a vegan recipe, use oil in place of ghee.
• This recipe is perfect for fasts like Navratri, Ramnavami etc. You can substitute garlic with ginger to eat in vrat.
Jeera Aloo Recipe | Vrat ke Jeera Aloo
This jeera aloo recipe is an Indian-style recipe that is quickly made with some spices and boiled potatoes. It tastes great too. It is also a perfect vrat ke aloo recipe.
Ingredients
- 2 boiled potatoes diced
- 1 tsp. cumin powder
- 1 tsp. cumin seeds
- 1 pinch asafetida heeng
- 1 tsp. dry mango powder or lemon juice amchur powder
- 1 tsp. cayenne red chilli powder optional
- ½ tsp. turmeric powder
- 2 green chillies finely chopped
- Salt to taste
- 2 tbsp. oil or clarified butter ghee
Garnish
- 1 tbsp. cilantro coriander leaves finely chopped
- 1 tbsp. minced garlic optional
Instructions
-
Boil potatoes in a pressure cooker or pan. Cool, peel and dice.
-
Heat ghee/oil in a pan. Add cumin seeds and asafoetida and allow them to crackle.
-
Add minced garlic (use minced ginger if making for fasting) and finely chopped green chillies and fry for 30 seconds. Add cumin powder, cayenne (if using), turmeric powder, dry mango powder (or lemon juice) and salt. Add 3 tbsp. water so that the masalas don’t burn. Cook for one minute. Add more water if needed.
-
Now add the diced potatoes and mix well.
-
If it looks too dry add a tbsp. of water. Cover and cook on low flame for about 5 minutes.
-
Garnish with cilantro and serve hot with rotis or parathas.
-
Your delicious jeera aloo is ready to serve. Have them for fasting during Navratri or otherwise.
Recipe Notes
• Keep some boiled potatoes in your fridge then you can make this jeera aloo in under 10 minutes.
• This is a tangy, spicy preparation. Do adjust spice as per your taste. You can cut down on the green chillies and cayenne as per taste.
• For a vegan recipe, use oil in place of ghee.
• This recipe is perfect for fasts like Navratri, Ramnavami etc. You can substitute garlic with ginger to eat in vrat.
Hope you liked this aloo jeera recipe and will make it. You can have it as is or have it with some rotis, parathas or toasted bread. I have it regularly with dal tadka and rotis for a complete meal. Do share with me how it turned out.
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This is a post for the #AtoZChallenge all of April. I will be sharing easy recipes, tips and tricks related to food all this month. Do stay tuned in. Would much appreciate if you come back daily.
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12 comments
Jeera Aloo and dum aloo are my son’s favorite dishes. I try to lessen the spice in jeera aloo for him otherwise the recipe is similar.
My kids are now older and love spicy, but yes for younger kids best to reduce the spice. Dum aloo and dahi ke aloo are other favourites at my place. 🙂
Potatoes are my all-time fav but now consume them sparingly. This was my once-a-week sabzi and loved to have it with puri.
https://ideasolsi65.blogspot.com/2019/04/jaw-parts-of-body.html
Yes potatoes are pure carbs hence one needs to have them in proper portions.
This is one of my husband’s favorite dish! I make it very often at home and it is so easy and delicious.
So true, Soumya. Quick, easy and tasty.
My sister is, what we call a potatotarian, so this is one of our favourite recipes at home. You must must consider putting these recipes together in a book Rachna. This can be a complete newbies guide to basic cooking.
hehe potatotarian, now that’s a new word. You are the third person in 3 days who is telling me to put the recipes in a cookbook. I thought cookbooks were passe. Do you really think people refer to them with food blogs and Youtube videos? I haven’t touched a cookbook in years. But thanks. I am putting these all down so that those who are beginner cooks or those who dislike cooking find it easier to cook simple and tasty dishes. My sons were the reason I started documenting the recipes.
Ohhhhh! That’s my “go-to food” whenever I am sick or feeling low! That, parathas and tea! 😀
I add a bit of kasturi methi also to it, ‘coz I hardly ever have hara dhaniya at home!
Find my J post @ Memories Of Journeys With Indian Railways
Kasturi methi is an interesting twist for sure. 🙂
I like the addition of garlic and amchoor in your recipe. Havent used these in jeera aloo. Will make it as per your recipe next time.
Glad you noticed because I thought that they were not traditionally used but do enhance the flavour significantly. Compared to lemon juice I prefer amchur in this dish.