I am sharing an easy and tasty jeera aloo recipe for beginners. With this jeera aloo recipe and a bit of practice, you can make one of the most comforting Indian dishes, bursting with flavours.
- About Jeera Aloo
- Picking Right Potato
- How To Make Jeera Aloo
- Serving Suggestion
- My Tried and True Tips
- More Potato Recipes
- Jeera Aloo Recipe
About Jeera Aloo
Jeera = Cumin. Aloo = Potato
Jeera Aloo is one of the most popular Indian dishes. It is a delicious combination of potatoes and cumin seeds (jeera) that impresses the taste buds with its simplicity. This dish is not only popular in households across India but has also gained recognition worldwide for its versatility and comforting taste.
These roasted cumin potatoes are:
- vegan
- gluten-free
- contain no nuts
- no added sugar
- meal prep friendly
Whether you’re a seasoned cook or a novice in the kitchen, mastering the art of making perfect jeera aloo is one of the must-know basics of Indian cooking.
Picking Right Potato
When it comes to making jeera aloo, choosing the right type of potato can significantly impact the texture and taste of the dish. The best potatoes for making jeera wale aloo are those with a high starch content and a firm texture that holds up well during cooking.
- Russet Potatoes : Russet potatoes, also known as baking potatoes, are high in starch, hold their shape well and absorb flavours effectively.
- Yukon Gold Potatoes : Yukon Gold potatoes have a creamy texture and a slightly sweet flavour. They hold their shape well when cooked and add a buttery richness to the dish.
- New Potatoes are young potatoes harvested before they reach full maturity. They have thin skins and a delicate, creamy texture. While they may not hold their shape as well as other varieties.
- Pahadi Aloo from Uttarakhand , is my other favourite variety to make crispy and flavoursome aloo ke gutke or jeera wale aloo. The Pahadi variety of potatoes cooks very fast, even without a pressure cooker.
Other Ingredients:
Apart from boiled potatoes, you need:
- Cumin (sabut jeera) is the key ingredient in the jeera aloo recipe.
- Coriander Seeds and Black Peppercorns are dry roasted and crushed to flavour the potatoes.
- Ginger and Green Chilli to make the potatoes deliciously spicy.
- Asafoetida (hing) gives a tasty aroma to the dish and aids in digestion too.
- Mustard Oil, Groundnut Oil, Ghee or neutral-tasting vegetable refined oil are the cooking oil options for making jeera wale aloo.
- A pinch of turmeric, salt and a load of fresh coriander.
How To Make Jeera Aloo
Preparation of Potatoes:
- Boil the potatoes with skin in a pressure cooker or instant pot.
- Boil potatoes only for 2 whistles over high heat.
- Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes.
Prepare Special Seasoning Masala:
- Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic.
- Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
Tempering (Tadka) Potatoes :
- Heat oil in a pan over medium heat.
- Once the oil is hot, add the remaining cumin seeds (jeera) to it.
- Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
- Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
- Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
- Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
Cooking Potatoes:
- Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
- Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
Once the Jeera Aloo is ready, turn off the heat and transfer it to a serving dish.
Serving Suggestion
Jeera Aloo is a wholesome, fulfilling and gratifying vegetarian dish. Serve it with hot chapati, paratha or roti. It is one dish that fits effortlessly in all three meals – breakfast, lunch or dinner.
If you are planning a travel meal or a potluck dish for the crowd, these Indian-style roasted potatoes are just perfect for that.
If you ask me, my favourite combination is arhar dal and chawal with jeera aloo and a lot of kachumber salad . It is my soul food.
My Tried and True Tips
- Do not boil potatoes for too long. You need firm, parboiled potatoes.
- If your potatoes are overcooked , allow them to cool and keep them in the refrigerator for some time, later peel and dice. They will hold the shape better.
- Use a wide pan to cook the potatoes so that they become evenly crisp.
- Adding turmeric to jeera aloo is optional. Turmeric adds colour and imparts a subtle earthy flavour to the dish.
- For a tangier taste , you can add a pinch of amchur powder or lemon juice towards the end of cooking.
More Potato Recipes
- Bread Roll
- Dum Aloo
- Aloo Ki Sabzi
- Dahi Potato Curry
- Potato Cheese Balls
- Honey Chilli Potato
- Masala Baby Potato Roast
Ingredients
- ▢ 3 large size potato
- ▢ 2 tablespoon vegetable refined oil
- ▢ 2 medium spicy green chilli chopped
- ▢ 1 inch ginger, peeled and chopped
- ▢ 1 tablespoon coriander seeds (sabut dhaniya)
- ▢ 1 teaspoon black peppercorns
- ▢ 2 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ ¼ teaspoon turmeric powder (optional)
- ▢ 1 teaspoon cooking salt or to taste
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Boil the potatoes with skin in a pressure cooker for two whistles over high heat. Allow the steam to release naturally.
- Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes. Keep aside.
- Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic. Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
- Heat oil in a pan over medium heat. Once the oil is hot, add the remaining cumin seeds (jeera) to it.
- Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
- Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
- Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
- Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
- Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
- Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
- Serve Jeera Aloo with hot chapati, paratha or roti.
Recipe Notes:
- Jeera Aloo is a meal prep friendly dish. Store it in an airtight container in the refrigerator for 3 – 4 days. Reheat in a microwave or stovetop.
- Adjust the quantity of chillies and spices as per personal preference.
Nutrition
We follow a strict NO SPAM Policy
Jeera Aloo Recipe
Equipment
- Pressure Cooker
- Frying Pan
Ingredients
- 3 large size potato
- 2 tablespoon vegetable refined oil
- 2 medium spicy green chilli chopped
- 1 inch ginger, peeled and chopped
- 1 tablespoon coriander seeds (sabut dhaniya)
- 1 teaspoon black peppercorns
- 2 teaspoon cumin seeds (jeera)
- ¼ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric powder (optional)
- 1 teaspoon cooking salt or to taste
- handful of fresh coriander leaves, chopped
Instructions
- Boil the potatoes with skin in a pressure cooker for two whistles over high heat. Allow the steam to release naturally.
- Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes. Keep aside.
- Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic. Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
- Heat oil in a pan over medium heat. Once the oil is hot, add the remaining cumin seeds (jeera) to it.
- Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
- Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
- Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
- Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
- Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
- Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
- Serve Jeera Aloo with hot chapati, paratha or roti.
Notes
- Jeera Aloo is a meal prep friendly dish. Store it in an airtight container in the refrigerator for 3 - 4 days. Reheat in a microwave or stovetop.
- Adjust the quantity of chillies and spices as per personal preference.
Nutrition
Learn how to make a delicious Punjabi-style instant mango pickle. This easy kairi ka achaar is perfect for beginners and requires minimal effort.
- About Indian Pickle
- Instant Mango Pickle
- Homemade Pickle Masala
- Ingredients Required
- How To Make Instant Pickle
- Storing Suggestion
- My Tried & True Tips
- More Indian Pickle Recipes
- Instant Mango Pickle Recipe
About Indian Pickle
In Indian Cuisine, pickles are the most popular condiment. We have pickle recipes for every season, occasion, and mood. But unlike pickle recipes from other cuisines, Indian pickle making is a time, skill, and labour-intensive process.
From preparing ingredients to sun drying to the preservation, multiple steps are involved in making a traditional Indian pickle. But at the same time, instant pickle recipes get ready within a few hours.
These instant pickles:
- does not require pro-level skills
- minimum effort, maximum flavour
- the ingredient list is precise
- easy to make and store
- perfect for beginners
Instant Mango Pickle
This instant mango pickle is my family’s summer favourite condiment— a delicious, easy pickle made with raw (green) mango and green chillies.
When the green, unripe, raw mango is abundant every summer, I make a small batch (one jar) of this easy-peasy mango pickle with aam panna and Kairi no chundo .
Instant Mango Pickle gets ready the same day, including the chopping time. And does not require sun drying or a peculiar preservation process.
There are many regional instant mango pickle recipes. I learned this Punjabi-style spicy mango pickle recipe from my Sikh mother-in-law.
Homemade Pickle Masala
The soul of every Indian pickle is the masala or the spice mix. For this mango pickle, I use a quick and easy homemade spice blend (achaar masala) which takes this Kairi ka achaar up a notch.
It is a spice blend of –
- fennel seeds
- fenugreek seeds
- yellow mustard seeds
- black mustard seeds
Dry roast the spice for a few seconds to release the aroma, and then make a coarse powder using a blender.
Ingredients Required
- Mango: Use unripe, raw, or green mango, known as Kairi or kaccha aam or achaar ka aam in India. Discard the stone and skin. Use only the pulp.
- Green Chilli: It is an optional ingredient. But they add an addictive spiciness to this mango pickle. And also balance the sourness of the raw mangoes.
- Pickle Masala : Follow my recipe instructions to make from scratch at home or use the readymade Punjabi pickle masala powder.
- Spices: Salt, Red Chili Powder, Turmeric Powder, Asafoetida
- Oil : Use only mustard oil. If you can get cold-pressed mustard oil, nothing like it; otherwise, regular mustard oil is also fine.
- Vinegar: A tablespoon of distilled white vinegar helps preserve the mango pickle. You can use lemon or lime juice as well in the same quantity.
How To Make Instant Pickle
Step 1) Wash the green mango (Kairi) with water. Clean each piece nicely with a kitchen towel.
Step 2) Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces (image 1) . Discard the stone ( guthli ).
Step 3) Mix diced mangoes, salt, and turmeric in a large tray or bowl (image 2) . Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
Step 4) Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water (images 3 & 4) .
Step 5) Combine turmeric-coated mangoes, green chilli, homemade pickle masala, red chilli powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil.
Step 6) Taste and add more salt/red chilli if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the pot with a piece of muslin cloth. Seal it with a lid.
Storing Suggestion
The shelf life of an instant pickle is usually not more than a month. So it is best to make it in small batches of 250 to 500 grams .
My mother-in-law stores this mango pickle in the refrigerator to increase its shelf life. But instead, I prefer making it in small batches and consuming it within a month. Also, I keep it under the direct sun once every week for 4 – 5 hours to increase its shelf life.
Do not store pickles in kitchen cabinets with moisture, termite, moth, or humidity. There is a huge possibility of moisture seeping inside the pickle jar and developing fungus. Instead, the bright kitchen counter, refrigerator, or pantry is the best place to keep instant pickles.
My Tried & True Tips
- Green mangoes (Kairi) are the best for making pickles. DO NOT use ripe mango. The raw mango pulp should be white or pale white, not yellow.
- Discard the seeds of green chillies . Slit the chillies and remove the seeds. We do not want seeds in our mango pickle.
- Safeguard the mango pickle from all kinds of moisture, whether it is a wet spoon, water splashes, or a humid climate. Once the pickle comes in contact with water content, it will develop fungus.
- At every stage, taste the mangoes and then season them with salt accordingly.
- The mustard oil’s spicy taste and luscious texture are the souls of Indian pickles. There is no substitute for mustard oil in this mango pickle recipe.
More Indian Pickle Recipes
- Garlic Pickle
- Red Chilli Pickle
- Instant Ginger Pickle
- Gobhi Gajar Ka Achar
- Punjabi Mango Pickle
- Instant Green Chilli Pickle
Ingredients
- ▢ 500 gram raw mango (kairi)
- ▢ 1 tablespoon turmeric powder
- ▢ 1 ½ tablespoon salt or to taste
- ▢ 100 gram green chili cut lengthwise into halves
- ▢ 2 tablespoon red chili powder
- ▢ 1 teaspoon hing (asafoetida) hing
- ▢ 1 Cup mustard oil (sarson oil)
- ▢ 1 teaspoon white vinegar
Ingredients For Pickle Masala
- ▢ 2 tablespoon fennel seeds (saunf)
- ▢ 2 tablespoon yellow mustard seeds (sarson)
- ▢ 1 tablespoon black mustard seeds (choti rai)
- ▢ 1 teaspoon fenugreek seeds (methi dana)
Instructions
- Wash the green mango (Kairi) with water. Clean each piece nicely with a kitchen towel. Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces. Discard the stone.
- Mix diced mangoes, salt, and turmeric in a large tray or bowl. Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
- Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water.
- Combine turmeric-coated mangoes, green chili, homemade pickle masala, red chili powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil. Use your hands for the purpose.
- Taste and add more salt/red chili if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the jar with a piece of muslin cloth. Seal it with a lid.
- Now the pickle is ready to consume. You can serve it immediately.
- Store instant mango pickle in a clean, dry jar at room temperature. Shake it once every day so that the top layer gets evenly coated by oil and masala sitting at the bottom of the jar.
Recipe Notes:
- You can use the readymade Punjabi pickle masala as well for the recipe. Add 2 – 4 tablespoons of it.
- The shelf life of an instant mango pickle is not more than a month.
- Do not store pickles in kitchen cabinets with moisture, termite, moth, or humidity.
- Keep it under the direct sun for 4 – 5 hours to increase its shelf life.
Nutrition
We follow a strict NO SPAM Policy
