Jeera aloo without boiling (cumin potatoes)

20 Aug Jeera aloo without boiling (cumin potatoes)

Last Updated on September 4, 2021 by blessmyfoodbypayal

Jeera aloo recipe dhaba style | jeera aloo ki recipe | how to make jeera aloo without boiling with step wise pictorial and video method.

ABOUT THE RECIPE

Vegan, gluten-free and one pot recipe, Jeera Aloo is an Indian Potato Stir fry recipe with cumin seeds.

You can either call it hing jeera aloo or punjabi dry aloo sabzi recipe.

If you look into the list of ingredients, you will be amazed to see that it uses very basic ingredients and cooking process involves no hardship.

This is almost like put everything in a pan, cover and wait for only 15-20 minutes.

RECIPE AT EASE

When you find nothing to cook or don’t wanna sweat long in the kitchen, Potatoes always work as a rescue team (lol).

This is generally said in our family, “aaj kuch nahi hai to aloo bana lo” (if there’s nothing else today then cook potatoes). And this is not the story of our family, but almost every indian home runs like this.

This is one of the most favorite recipe, especially, of the students who are staying away from their family or people out of their home for a job and cooking themselves.

With handful of Ingredients, this recipe gets ready in a short span of time.

But don’t underestimate this recipe taking into account that it is not made by choice. This is such a delicious recipe which is part of restaurants menu too.

CHOICE OF POTATOES

Unlike POTATO CHIPS, you really need not to be choosy about the type of potatoes because this recipe can be made with any kind of potatoes.

Whatever kind you are using in your routine cooking, go for that and enjoy this stir fry.

COOK IN 2 MINUTES

Cooking time of this recipe is mentioned as 20 minutes, but you can reduce those 20 minutes to 2 minutes.

Wondering how?

Yes, by using boiled potatoes.

If you have already boiled potatoes in the refrigerator, then recipe is not a task anymore.

You can have this delicious recipe in 2 minutes just by assembling all the ingredients. Isn’t it great?

SERVING SUGGESTIONS

This is such great recipe which can be served as a main course with roti/chapati/indian flat bread or paratha or naan or even as an appetizer.

So lets see how to make jeera aloo without boiling.

STEP WISE PICTORIAL RECIPE OF JEERA WALE ALOO

1. Take potatoes and peel their skin using a peeler or knife.
2. Cut potatoes into dices or in any desired shape.
3. After peeling to after cutting, keep potatoes in a bowl carrying water until you cool them. Skin removed potatoes turn to black immediately on contact with air.
4. Take oil in a pan and add cumin. Let cumin splutter.
5. Add potato dices.
6. Add asafoetida, red chili powder, turmeric powder, coriander powder and salt. Mix.
7. Put a lid on the pan and let potatoes cook on low heat.
8. At some reasonable intervals, lift the lid and give a stir to potatoes.
9. Keep cooking (with stirring at intervals) until potatoes turn soft and tender.
10. Add garam masala and coriander leaves. Mix

Jeera aloo are ready. Serve hot.

NOTES

1. Cooking time may vary depending on potato shape and size.
2. You may add dry mango powder for enhancing the taste.
3. If at any stage you feel potatoes are sticking to the bottom of pan, you can add  1-2 spoonful of water in it.
4. Same recipe can be made using boiled potatoes. In that case, no need to keep cooking the potatoes for long. Just mix in spices and sorted.

ALSO SEE

• Dahi wale aloo ki sabzi
• Indian cauliflower and potatoes curry | Aloo Gobi
• Green peas and potato curry | Aloo matar
• Chutney wale aloo
• Kashmiri dum aloo recipe

INDIAN CUMIN POTATOES RECIPE – RECIPE CARD

Jeera aloo recipe (cumin potatoes)

blessmyfoodbypayal

Jeera Aloo is an Indian Potato Stir fry recipe with cumin seeds.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 3

Ingredients

  

• 6-7 Potatoes
• 1.5 tbsp oil
• 1/8 tsp asafoetida
• 1 tbsp cumin seeds
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1 tbsp coriander leaves/cilantro

ADDITIONALLY REQUIRED

• Water in a bowl for retaining peeled potatoes

Instructions

 

• Take potatoes and peel their skin using a peeler or knife.
• Cut potatoes into dices or in any desired shape.
• After peeling to after cutting, keep potatoes in a bowl carrying water until you cool them. Skin removed potatoes turn to black immediately on contact with air.
• Take oil in a pan and add cumin. Let cumin splutter.
• Add potato dices.
• Add asafoetida, red chili powder, turmeric powder, coriander powder and salt. Mix.
• Put a lid on the pan and let potatoes cook on low heat.
• At some reasonable intervals, lift the lid and give a stir to potatoes.
• Keep cooking (with stirring at intervals) until potatoes turn soft and tender.
• Add garam masala and coriander leaves. Mix
• Jeera potatoes are ready. Serve hot.

Notes

1. Cooking time may vary depending on potato shape and size.
2. You may add dry mango powder for enhancing the taste.
3. If at any stage you feel potatoes are sticking to the bottom of pan, you can add 1-2 spoonful of water in it.
4. Same recipe can be made using boiled potatoes. In that case, no need to keep cooking the potatoes for long. Just mix in spices and sorted.

Keyword cumin potatoes, jeera aloo