Jeera Aloo Recipe | Fried Potatoes

Jeera aloo is very simple recipe to make, especially when you have very less time to cook.

It is a quick and easy recipe which is cooked in my home quite frequently. It is also a very apt recipe for serving in fasting days. This vegan recipe is filling yet appetizing. These day’s I am posting recipes for Navratri fasting. I will be posting few more recipes soon. If you like potatoes, you would fall in love with this stir fry jeera aloo.

Ingredients

3 medium size potatoes, boiled, cut into 1 inch pieces
1  tbsp cumin seeds
¼ tsp dry mango powder (amchur)
3  tbsp oil
1  green chili, chopped
¼ cup chopped coriander leaves
¼  tsp turmeric powder (optional)
¼ tsp red chili powder (optional)
Sendha namak(rock salt)/regular salt to taste

Step by step aloo jeera

Step 1. Heat oil in a wok (non-stick one works best for this recipe) on a medium flame.

Step 2. Then add cumin seeds and sauté till it crackles.

Step 3. Now add the green chili and sauté for a minute.

Step 4. Turn flame to low and add the turmeric powder. Sauté for few seconds and add the potatoes.

Step 5. Stir well and add chili powder, mango powder and rock salt.

Step 6. Stir carefully till the masala covers all the potato well. Add chopped coriander leaves and mix.

Step 7. Transfer aloo jeera to serving bowl and serve hot with plain curd if preparing for fasting or serve with plain poori.

Recipe card – Jeera Aloo

5 from 1 vote

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Jeera Aloo Recipe - Stir Fry Boiled Potatoes With Cumin Seeds

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Jeera aloo is very simple recipe to make, especially when you have very less time to cook. It is also a very apt recipe for serving in fasting days. This vegan recipe is filling yet appetizing. If you like potatoes, you would fall in love with this stir fry jeera aloo.

Course: Side Dish

Cuisine: Indian

Servings: 4

Author: Rachna's Kitchen

Ingredients

• 3 medium size potatoes boiled, cut into 1 inch pieces
• 1   tbsp cumin seeds
• ¼ tsp dry mango powder amchur
• 3   tbsp oil
• 1   green chili chopped
• ¼ cup chopped coriander leaves
• ¼   tsp turmeric powder optional¼ tsp red chili powder (optional)
• Sendha namak rock salt/regular salt to taste

Instructions

1. Heat oil in a wok (non-stick one works best for this recipe) on a medium flame.
2. Then add cumin seeds and sauté till it crackles.
3. Now add the green chili and sauté for a minute.
4. Turn flame to low and add the turmeric powder.
5. Sauté for few seconds and add the potatoes.
6. Stir well and add chili powder, mango powder and rock salt.
7. Stir carefully till the masala covers all the potato well.
8. Add chopped coriander leaves and mix.
9. Transfer aloo jeera to serving bowl and serve hot with plain curd if preparing for fasting or serve with plain poori.