Easy and Delicious Jeera Aloo with a Kick of Coriander and Chili!

To make Jeera Aloo, all you need are potatoes, oil, jeera (cumin seeds), chillies / chilli flakes, coriander seeds, fresh coriander (Garnish) and salt to taste. The recipe is incredibly simple, but the end result is a mouth-watering side dish that is packed with flavor.

Here's how you can make Jeera Aloo at home:

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Prep Time 5

Cook Time 10

Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine Indian

Servings 3 People

Calories 300 kcal

Equipment

Mixer/Grinder or Mortar and Pestle

Ingredients

4 Large Potatoes
5 Tbsp Oil
2 Tbsp Jeera (cumin seeds)
2 Tbsp Coriander seeds
5 Dry Red Chillies
Salt to taste
½ Bunch Fresh Coriander (Garnish)

Instructions

Preparing the Potatoes: Start by peeling and chopping the potatoes into thin round slices or small pieces.
It's important to chop the potatoes into small pieces so that they cook evenly and absorb the flavors of the spices.
Frying the Potatoes: Heat oil in a pan over medium heat. Once the oil is hot, add the chopped potatoes and fry until they are golden brown. This should take about 8-10 minutes.
For those watching their calorie intake, here's a tip: Use a slotted spoon to remove the fried potatoes from the pan and place them on a paper towel to remove any excess oil.
This step is totally optional, so feel free to skip it if you're trying to keep things light!
Roasting the Spices: While the potatoes are frying, heat a separate pan over medium heat, add the cumin seeds, red chillis, and coriander seeds.
Roast the spices until they are fragrant and lightly browned, about 2-3 minutes. Be sure to stir constantly to prevent the spices from burning.
Grinding the Spices: Once the spices have cooled, grind them into a coarse powder using a spice grinder or mortar and pestle.
This step is crucial in bringing out the full flavor of the spices. The ground spice mixture should have a coarse texture.
Combining the Ingredients: Add the ground spice mixture to the fried potatoes and stir well to combine. Make sure that each piece of potato is coated with the spice mixture.
The spice mixture should evenly coat each piece of potato and create a rich and flavorful dish.
Adding Salt and Serving: Add salt to taste and stir to combine. The salt will bring out the flavors of the spices and enhance the overall taste of the dish.
Transfer the seasoned potatoes to a serving dish and sprinkle with chopped coriander leaves, if desired.
Serve hot with rice or roti for a delicious and satisfying meal.
Dig in while it's hot and savor the deliciousness!

Notes

Here are some notes to keep in mind while making Jeera Aloo recipe:

Potatoes: Choose medium to large-sized potatoes that are firm and not too mature. Peeling the potatoes is optional, but if you choose to do so, make sure to remove all the eyes and blemishes.
Spices: Use fresh cumin seeds, coriander seeds, and chili flakes for the best flavor. You can adjust the amount of spices used to your taste preferences.
Oil: Use a neutral-tasting oil such as vegetable or canola oil. Olive oil or any other flavored oil can overpower the dish.
Roasting: Roast the cumin seeds, coriander seeds, and chili flakes until fragrant. Over-roasting can cause the spices to burn and become bitter, so be careful.
Grinding: After roasting the spices, let them cool down before grinding to a fine powder. This will ensure that the spices are evenly distributed in the dish.
Frying: Fry the potatoes in hot oil until they are golden brown. Make sure to turn the potatoes occasionally so that they cook evenly on all sides.
Seasoning: Add salt to taste. You can also add other spices like turmeric or garam masala if desired.
Serving: Serve Jeera Aloo hot with roti or rice. You can also serve it as a side dish with any Indian meal.