Sometimes the simplest dishes bring the most comfort. This aloo jeera recipe is one such everyday Indian sabzi that my grandmother used to make when she wanted something light, quick, and satisfying. She always believed that potatoes taste best when they are not overpowered by spices — just good jeera, slow roasting, and patience.
This recipe is perfect for busy weekdays and pairs beautifully with roti or dal-rice.
Why This Aloo Jeera Recipe Works
This aloo jeera recipe uses minimal ingredients but delivers maximum flavor. The cumin seeds add a warm aroma, while slow roasting gives the potatoes a slightly crisp texture. It’s naturally vegan, beginner-friendly, and requires no special masalas.
Ingredients for Aloo Jeera
- Potatoes – 4 medium (boiled & cubed)
- Oil or ghee – 2 tbsp
- Cumin seeds (jeera) – 1½ tsp
- Green chilli – 1 (chopped)
- Turmeric powder – ½ tsp
- Red chilli powder – ½ tsp
- Salt – to taste
- Lemon juice – optional
- Fresh coriander – for garnish
How to Make Aloo Jeera
Prepare the Potatoes
Boil potatoes until just cooked. Peel and cut into medium cubes.
Temper the Jeera
Heat oil or ghee in a pan. Add cumin seeds and let them crackle until aromatic.
Roast Until Perfect
Add green chilli and potatoes. Sprinkle turmeric, red chilli powder, and salt. Roast on medium flame for 6–8 minutes, stirring gently. Finish with lemon juice and coriander.
Tips from My Grandmother
She always said:
- Add jeera only to hot oil
- Don’t stir potatoes too much
- Slow roasting makes all the difference
Serving Suggestions
Serve this aloo jeera recipe with roti, paratha, or alongside Veg Biryani Recipe for a complete meal. It also tastes great with Vegetable Pulao and curd.
Final Thoughts
This humble aloo jeera recipe proves that Indian home cooking doesn’t need fancy ingredients. Cooked with care, even the simplest sabzi can feel special.
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