jeera aloo recipe | aloo jeera recipe | Spicy Dry Aloo Sabji | by chef siddhant

jeera aloo recipe | aloo jeera recipe | Spicy Dry Aloo Sabji | by chef siddhant

#AlooRecipe #JeeraAloo #DryPotatoSabji
#aloojeera #aloofry


Jeera aloo is classic potato side dish loaded with cumin and fresh herbs, and is naturally gluten-free and vegan. It gets ready in less than 30 minutes from start to finish

I often make Jeera aloo for the office & school lunch box as there is no preparation work involved for this recipe. Like most other kids, mine too love potatoes. They enjoy this just with any thing, rice or roti as a side.

Sometimes I also use it as a filling in the Kathi rolls and sandwiches along with some julienned veggies. This is a dry dish, so it is good to serve along with a gravy, dal or atleast a raita.

I resort to this jeera aloo when I have surprise guests home for a meal. Some basmati rice, dal, this jeera aloo, papads & kachumber is one of the best combos.

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Cuisine North Indian
Course: Side Dish
Diet: Gluten Free, Vegan, Vegetarian

Ingredients
For Cooking Potatoes
▢5 to 6 potatoes 500 grams, medium-sized
▢½ teaspoon salt
▢water as required

Other Ingredients
▢3 tablespoons oil – sunflower,
▢3 teaspoons cumin seeds (jeera)
▢2 to 3 green chilies – finely chopped or 1 to 1.5 teaspoons green chillies or serrano
▢½ teaspoon turmeric powder (ground turmeric)
▢½ teaspoon red chili powder or cayenne pepper
▢salt as required
▢¼ cup chopped coriander leaves (cilantro)












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