Description
'Aloo' is potato, 'Jeera' is cumin seeds. An extremely simple side dish where boiled potatoes are quickly stir-fried with cumin seeds crackled in oil to release aroma (tempering), a dash of turmeric, and green chilies. A massive staple cooked in any home from India to Nepal.
Restaurants serving Aloo Jeera
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potatoes
- Cumin seeds(Jeera)
- Turmeric
- Green Chili
- Ginger
- Oil(or Ghee)
Instructions
- [Authentic Recipe]
- [Potato Prep]: Peel potatoes, dice bite-sized, and boil (or microwave) until a skewer passes through smoothly.
- [Tempering]: Heat generous oil (or ghee) in a pan, add cumin seeds, and fry on low until they crackle and smell roasted. Add minced ginger and green chilies.
- [Stir-fry]: Add boiled potatoes, dust with turmeric and salt, fry until the surface is slightly crispy.
Learn more Spice, substitutes, tips
Key spices
Cumin seeds(Whole spice aroma is life)、Turmeric
Substitutes at Japanese supermarkets
(Can be perfectly recreated with JP ingredients)
Pairing
Dal Bhat (As a set meal side) / Chapati / Puri
Trivia
Don't underestimate 'just potatoes and cumin'. Aloo Jeera with perfectly executed 'tempering'—heating cumin seeds in oil until just before burning to extract aroma—boasts a roasted fragrance surpassing meat dishes, boosting appetite infinitely.
Eating tips & etiquette
A classic side tucked on the edge of the Dal Bhat platter. Eaten mixed with curry, lentil soup, and rice, the fluffy potato texture serves as a great accent.
Allergen
None