Meal Prep · Indian
Aloo Jeera
A simple, flavorful, and quick Indian potato stir-fry seasoned with cumin seeds.
Ingredients
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Step-by-step- Boil the potatoes until tender but still firm. Peel and cut them into 1-inch cubes. Set aside.
- Heat ghee or oil in a large non-stick pan or kadai over medium heat.
- Add cumin seeds and let them splutter. If using, add asafoetida and sauté for a few seconds.
- Add chopped green chili and grated ginger. Sauté for 1 minute until fragrant.
- Add turmeric powder, coriander powder, and red chili powder. Cook for 30 seconds, stirring continuously to prevent burning.
- Add the cubed boiled potatoes to the pan. Gently toss to coat the potatoes evenly with the spice mixture.
- Cook for 5-7 minutes on medium heat, stirring occasionally, allowing the potatoes to get a slight crisp on the edges.
- Sprinkle garam masala and salt to taste. Mix well.
- Stir in fresh chopped cilantro and lemon juice (if using). Serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Fat | 10 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Aloo Jeera in an airtight container in the refrigerator.
Freezer Not recommended
Potatoes can become mealy when frozen and thawed. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water or in the microwave until thoroughly heated through.
Chef’s Corner
- Use waxy potatoes (like Yukon Gold or red potatoes) as they hold their shape better after boiling and cubing than starchy potatoes.
- Don’t overcook the potatoes when boiling; they should be tender but still firm to prevent them from breaking apart during the stir-fry.
- For extra flavor, you can add a pinch of dried mango powder (amchur) along with the other spices for a tangy kick.
