Jeera Hing Aloo (No Onion, No Garlic) Recipe: A Flavorful Indian Delight
Jeera Hing Aloo is a simple yet incredibly flavorful Indian potato dish that is prepared without onions or garlic, making it ideal for those looking for a no-onion, no-garlic option. This dish is made with baby potatoes, cumin seeds (jeera), asafoetida (hing), and a blend of aromatic spices, making it a perfect side dish to accompany chapati or paratha. This recipe highlights the use of spices such as turmeric, coriander, and red chili powder, with a zing of dry mango powder (amchur), resulting in a savory dish that pairs wonderfully with various Indian meals.
Ingredients
| Ingredients | Quantity |
|---|---|
| Baby Potatoes | 500 grams |
| Cumin Seeds (Jeera) | 1-1/2 tablespoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Ginger (finely chopped) | 1 teaspoon |
| Dry Mango Powder (Amchur) | 1/2 teaspoon |
| Sunflower Oil | As required |
| Fresh Coriander Leaves (for garnish) | As required |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Potatoes:
Begin by washing and cleaning the baby potatoes thoroughly. In a pressure cooker, add the potatoes along with a little water and salt. Close the lid of the pressure cooker and cook for about 2 whistles. Once the pressure has been released naturally, carefully open the cooker and drain off any excess water. Let the potatoes cool slightly and peel them. -
Temper the Spices:
In a wide pan, heat a generous amount of sunflower oil over medium heat. Add the cumin seeds and let them splutter. Once the cumin seeds crackle, add the asafoetida (hing), and then add the finely chopped ginger. Stir the mixture for a minute until the ginger releases its aroma. -
Add Ground Spices:
Immediately after the ginger has sautéed, add the red chili powder, turmeric powder, coriander powder, and salt. Stir the spices together for a brief moment to mix them well. -
Combine with Potatoes:
Add the peeled, cooked baby potatoes to the pan. Stir gently so the potatoes are coated with the spice mixture. Be careful not to break the potatoes while mixing. Sauté the potatoes on low heat for about 5 minutes, ensuring they get a light roasted texture and a golden outer crust. -
Add Amchur Powder:
Sprinkle in the dry mango powder (amchur) and give the mixture another good stir to ensure all the potatoes are well-seasoned with the spices. -
Final Touches:
Turn off the heat and garnish the Jeera Hing Aloo with freshly chopped coriander leaves. This adds a burst of freshness to the dish. -
Serving Suggestion:
Serve Jeera Hing Aloo hot as a delicious appetizer or as a side dish with Phulka or Whole Wheat Lachha Paratha and a bowl of Gujarati Kadhi for a wholesome meal.
Pro Tip
To enhance the flavor of this dish, you can also try roasting the potatoes slightly in the oven for a crispier texture before adding them to the spice mixture.
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 2 grams |
| Carbohydrates | 28 grams |
| Fiber | 4 grams |
| Fat | 2 grams |
| Sodium | 200 mg |
| Potassium | 550 mg |
| Vitamin A | 2% of the Daily Value |
| Vitamin C | 10% of the Daily Value |
Jeera Hing Aloo is a delightful recipe that blends the natural sweetness of potatoes with the earthy flavor of cumin and the sharpness of hing, making it a unique and tasty addition to any meal. It’s simple to prepare, yet full of flavor, making it perfect for busy weekdays or special occasions alike. Whether you’re serving it as part of a larger meal or as a snack, it’s sure to be a hit with family and friends.
