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Tingle your taste buds with this easy Jeera Aloo Recipe guide
Easy Jeera Aloo Recipe For A Delicious Meal
Recipes
25.07.2020
One of the simplest vegan, gluten-free dishes, jeera aloo recipe, is an all-time favourite when it comes to preparing something quick and serving for meals along with chapatis, rice, or even khichdi. It is extremely simple to prepare and is an absolute lifesaver when you’re strapped for time.
How to make Jeera Aloo
Jeera aloo ki recipe is one of the simplest and easiest preparations popular in every Indian kitchen. Such is its fan-following that every age-group relishes it to their heart’s content. Although aloo contains an abundance of carbohydrates, it cannot be denied that it is equally rich in potassium and vitamin-A as well.
Hence, this particular aloo dish, tossed with cumin seeds and spices, serves as one of the best choices for both everyday eating and also for elaborate parties where Indian cuisine is chosen to play the predominant role.
So, what are waiting for? Let’s hit it and get our hands on a lip-smacking jeera aloo ki recipe and learn how to make jeera aloo in just a few minutes.
Jeera Aloo ki recipe
Basic Information:
- Preparation time- 15 minutes
- Cooking time- 5 minutes
- Total time- 20 minutes
- Servings- 3
- Cuisine- North Indian
- Course- Sabzi
Ingredients
- 2 teaspoon oil
- 1 tablespoon jeera/cumin seeds
- 1-inch ginger, finely chopped
- 2 green chillies, finely chopped
- 1/2 teaspoon turmeric/haldi
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon coriander powder
- 3/4 teaspoon dry mango powder/aamchur
- a pinch of hing/ asafoetida
- Salt as per taste
- 2 boiled, peeled and cubed potatoes
- 2 tablespoons finely chopped coriander leaves
- 1-2 tablespoon water
Instructions how to make jeera aloo
- To kickstart, heat 2 teaspoons of oil in a pan and saute one tablespoon of cumin seeds in it until it gives off a rich aroma
- Now, toss in the finely chopped ginger and green chillies to it and sauté it too
- Next, lower the flame and add the spices to it, including chilli powder, coriander powder, turmeric, amchur, hing, and salt
- Be careful so as to not burn the ingredients and saute the above-mentioned ingredients on a low flame
- Now, add the cubed potatoes (previously pressure cooked with 2 whistles)
- Cautiously mix everything together without smashing the potatoes
- Now, add a little water and simmer for about 5 minutes
- You will notice that in 5 minutes the potatoes will have absorbed all the spices evenly
- The last step is adding some freshly cut coriander leaves and letting it rest for a little while
- The blend of all the masalas, when tossed with potatoes, gives off a mesmerising aroma and an irresistible flavour.
Some additional tips:
- When learning how to make jeera aloo, you can be a little innovative and replace amchur powder with lemon juice
- Ginger garlic paste can be added to make it even more flavoursome
- Make sure to lower the flame while cooking the spices or they might get burnt
Nutritional value
Calories |
168 kcal | |||
|---|---|---|---|---|
Carbohydrates |
23g | |||
Protein |
2g | |||
Fat |
7g | |||
Sodium |
10mg | |||
Potassium |
565mg | |||
Fibre |
3g | |||
Sugar |
1g | |||
Vitamin-C |
24.6mg | |||
Calcium |
39mg | |||
Iron |
2.3mg | |||
Health Benefits of jeera aloo recipe
Potato and cumin being the primary ingredients of jeera aloo ki recipe, this preparation has many added health benefits as well. Let us know about them in detail.
- Cumin acts as a powerful tool in curbing the deadly effects of diabetes.
- It decreases the possibilities of developing hypoglycaemia and even assists majorly in reducing glycosuria, a condition in which the sugar content in urine goes high.
- Increasing levels of cumin in a diabetic person can help them immensely in bringing their sugar levels under control.
Some interesting facts about potatoes
- After corn, wheat, and rice, potatoes are regarded as the fourth most important crop in India.
- The first vegetable to grow in space was potatoes
- The largest potato was grown in England in 1795, and its size was 18 lb and 4 oz.
Conclusion
‘Jeera’ means cumin and ‘aloo’ means potato, and hence this zesty Indian dish can also be referred or translated to cumin-laden potatoes. Cumin acts as a perfect blend and bonds well with other flavours to render perfectness to a dish that is capable of bringing a table together or rounding out a meal.
Jeera aloo recipe is even regarded as a bachelor’s dish in India as it is one of the fastest and easiest Indian recipes that take just 20 minutes of preparation time in all. Also, being a strictly vegetarian dish, it is widely consumed during fasting days by Indians across the globe. Its appealing aroma stays for hours when you store it in a hot case and enjoy it as freshly made even after hours.
So, now that you have learned how to make jeera aloo, get on with your chef’s cap and treat your family and friends with your amazing cooking skills with this sumptuous and mouth-watering jeera aloo ki recipe.
Try 24 Mantra Organic’s Jeera/Fenugreek for trying this Aloo Jeera Recipe!
