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Jeera Aloo Recipe: extremely popular Indian side dish using potatoes, jeera (cumin), turmeric and other spices. Super easy to make, delicious and goes perfectly with all Indian meals. This recipe is glutenfree and vegan. Jeera Aloo or Zeera Aloo, is an extremely popular or I can say Quintessential Indian potato recipe that is a favorite in every Indian home.
Because of its simple flavors, it’s especially loved by kids and makes for a great lunchbox addition with Indian roti/paratha or even bread.
It’s potatoes sauteed with cumin (jeera or zeera as known in India) and a mix of everyday Indian spices in a large skillet.
The potatoes are soft inside and crispy on the outside This dish is prepared on the stovetop and ready in 15 minutes.
This dish is so easy to make and budget-friendly, that it’s a part of an everyday meal in many Indian homes.
As I have mentioned above, the recipe is extremely easy and needs no special techniques or ingredients.
Since the potatoes are cut into bite-size pieces, it’s cooked really quickly….within 15 minutes.
You can garnish it with freshly chopped cilantro (dhaniya patti).
This recipe goes with all Indian meal (whether north Indian or south Indian).
You can serve it for lunch/dinner along with roti/ paratha/ rice or even a slice of bread.
It makes a great side dish for packed lunches as the potatoes taste amazing even cold.
I sometimes eat it for breakfast, topped on toasted bread.
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Once cooked, the Jeera Aloo can be kept in the fridge for upto 2 days.