Description
Jeera Aloo is an Indian curry that's made with potatoes, cumin and other spices. This Aloo recipe is vegan, gluten free and easy to make for dinner!
Ingredients
Scale
- 2 tbsp oil
- 1 tbsp cumin seeds
- 3–4 medium potatoes (roughly 600g)
- 2 green chillies (chopped)
- 1 tsp grated ginger
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp pink salt
- 1/2 tsp cumin powder
- 2 tsp amchur powder (mango powder) (or sub for lemon juice )
- chopped coriander leaves
Instructions
- Steaming potatoes: Peel potatoes and cut them into medium-small sized cubes. Steam until they're cooked, and no longer. (We want them to hold up their shape). This will take around 10-20 minutes. *See notes.
- Curry: Heat oil over low-medium heat. Add cumin seeds and sauté until fragrant. Then, add green chillies and ginger. Sauté for just under a minute. Add all dry spices. Cook for a few seconds. Add steamed/boiled potatoes. Mix until all potatoes are coated with spices. Cover the lid and cook for 3-4 minutes. Sprinkle with chopped coriander. Enjoy!
Notes
If you don’t have a steamer basket, don’t worry! Just boil the potatoes, make sure you leave the skin on if you’re boiling because it helps prevent your potatoes from absorbing some of the water. If boiling use cold water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 200