Description
Boiled potatoes stir-fried with generous cumin seeds (Jeera) tempered in Ghee (or oil) and a few spices. North India's most popular home cooking.
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
- Ghee(or Veg oil)
- Turmeric
- Chili powder
- Fresh coriander
- Salt
Instructions
- Boil potatoes with skin on (or microwave) until cooked, peel, and dice bite-sized.
- Heat generous Ghee (or oil) in a pan, fry cumin seeds slowly on low to transfer intense aroma to the oil (tempering).
- Add turmeric, chili powder, salt, toss in diced potatoes, stir-fry until the surface is slightly crispy, and scatter chopped fresh coriander.
Learn more Spice, substitutes, tips
Key spices
Intense earthy aroma of cumin seeds and turmeric
Substitutes at Japanese supermarkets
Sweet potatoes (yields a sweeter finish)
Pairing
Chapati、Dal(Lentil soup)
Trivia
[Hardcore] 'Aloo' means potato, 'Jeera' means cumin. The absolute basic of 'Sabzi (spiced veg stir-fry)' made almost daily in Indian homes, a gateway recipe to master spice tempering tech.
Eating tips & etiquette
[Unique Eating] Wrap Aloo Jeera in a hot chapati, stuffing it like a spicy potato roll for a quick lunch!
Allergen
Dairy (from Ghee)