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Masaledar Jeera Aloo RecipeJeera Aloo is one of the tastiest and quickest dishes that you can make when you are in a hurry. Masaledar jeera aloo is mildly flavored with a few spices like coriander, cumin, and fennel seeds powder which lifts the flavors of the potatoes. This recipe is made with baby potatoes which are tossed in oil and cooked along with the spice powder. You can even use boiled baby potatoes to cut down on the cooking time and you can also make them with regular potatoes. Masaledar Jeera Aloo is a great side dish and can be had with roti or paratha or with dal and rice. Do try this recipe and let us know how you like it.
Side Dish
Serving : 4
Prep Time : 10 min
Cooking Time : 20 min
1. Coriander Seeds2 tbsp
2. Cumin Seeds1 tbsp
3. Black Peppercorns1 tbsp
4. Fennel Seeds 1/2 tsp
5. Dry Red Chilies, broken5
6. Oil1 tbsp
7. Asafoetida1/4 tsp
8. Ginger, finely chopped 1 tsp
9. Garlic, finely chopped 1 tsp
10. Baby Potatoes, peeled 15-20
11. Red Chili Powder 1 tsp
12. Chaat Masala 1/4 tsp
13. Salt to taste1/4 Cup
14. Coriander leaves, chopped2 tbsp
1. First make the spice powder, heat a pan on medium heat and add the coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chilies. Dry roast till fragrant. Turn off the heat and grind to a coarse powder once it’s cooled.
2. Next heat oil in a pan, and once the oil is hot add asafoetida, onion seeds, ginger, garlic and saute for a few seconds till fragrant.
3. Once done add baby potatoes and toss on high heat for few minutes till the potatoes start to turn lightly golden brown and cooked through. After the potatoes are golden brown on all sides lower the heat and add red chili powder, chaat masala powder, salt, and 2 teaspoons of the prepared masala. Mix well.
4. At this stage add about ¼ cup water and toss so that each potato is well coated with the masala. Cook on low heat for 2 to 3 minutes and turn off the heat.
5. Garnish with Coriander leaves and serve with roti and dal or dal rice for a satisfying lunch.
Masaledar Jeera Aloo RecipeJeera Aloo is one of the tastiest and quickest dishes that you can make when you are in a hurry. Masaledar jeera aloo is mildly flavored with a few spices like coriander, cumin, and fennel seeds powder which lifts the flavors of the potatoes. This recipe is made with baby potatoes which are tossed in oil and cooked along with the spice powder. You can even use boiled baby potatoes to cut down on the cooking time and you can also make them with regular potatoes. Masaledar Jeera Aloo is a great side dish and can be had with roti or paratha or with dal and rice. Do try this recipe and let us know how you like it.
Side Dish
Serving : 4
Prep Time : 10 min
Cooking Time : 20 min
1. Coriander Seeds2 tbsp
2. Cumin Seeds1 tbsp
3. Black Peppercorns1 tbsp
4. Fennel Seeds 1/2 tsp
5. Dry Red Chilies, broken5
6. Oil1 tbsp
7. Asafoetida1/4 tsp
8. Ginger, finely chopped 1 tsp
9. Garlic, finely chopped 1 tsp
10. Baby Potatoes, peeled 15-20
11. Red Chili Powder 1 tsp
12. Chaat Masala 1/4 tsp
13. Salt to taste1/4 Cup
14. Coriander leaves, chopped2 tbsp
1. First make the spice powder, heat a pan on medium heat and add the coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chilies. Dry roast till fragrant. Turn off the heat and grind to a coarse powder once it’s cooled.
2. Next heat oil in a pan, and once the oil is hot add asafoetida, onion seeds, ginger, garlic and saute for a few seconds till fragrant.
3. Once done add baby potatoes and toss on high heat for few minutes till the potatoes start to turn lightly golden brown and cooked through. After the potatoes are golden brown on all sides lower the heat and add red chili powder, chaat masala powder, salt, and 2 teaspoons of the prepared masala. Mix well.
4. At this stage add about ¼ cup water and toss so that each potato is well coated with the masala. Cook on low heat for 2 to 3 minutes and turn off the heat.
5. Garnish with Coriander leaves and serve with roti and dal or dal rice for a satisfying lunch.
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