Jeera Hing Aloo (Cumin Asafoetida Potatoes)
An Easy and Flavorful Indian Potato Recipe
Description
Potatoes are one of the most loved vegetables, found in almost every Indian kitchen. They are versatile, allowing us to create a wide variety of dishes—from curries to snacks and more. Among the simplest yet most flavorful preparations is Jeera Hing Aloo. This dish combines the warmth of cumin (jeera) and the aromatic essence of asafoetida (hing), creating a comforting side dish that pairs well with rice, rotis, or as a standalone snack. It’s a quick and easy recipe, perfect for busy days when you need something that’s not only delicious but also light on time and effort.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Small 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 | 1/2 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Fresh Ginger (finely chopped) | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Oil | As needed |
| Fresh Coriander (finely chopped) | As needed |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
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Prep the Potatoes: Begin by washing the potatoes thoroughly. Peel the potatoes and cut them into medium-sized chunks.
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Cook the Potatoes: In a saucepan, add water and the peeled potatoes. Cook the potatoes until they are tender but firm, ensuring they don’t become mushy. Once done, set them aside to cool slightly.
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Heat the Oil: In a frying pan or kadai, heat the oil over medium heat. Once the oil is hot, add the cumin seeds (jeera) and asafoetida (hing). Let them sizzle for about 10 seconds to release their fragrance.
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Add the Ginger: Add the finely chopped ginger to the pan and sauté it for a minute until it becomes aromatic.
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Add the Spices: Now, add the red chilli powder, turmeric powder, and coriander powder to the pan. Stir everything together to evenly coat the spices in the oil.
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Combine the Potatoes: Add the boiled potatoes to the pan and toss them gently with the spices. Stir-fry for about 5-7 minutes, ensuring the potatoes are well-coated with the spice mix and are cooked through.
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Add Amchur and Garnish: Sprinkle in the amchur powder (dry mango powder) for a tangy kick. Add freshly chopped coriander leaves for added freshness and flavor. Stir again to combine.
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Serve: Serve the Jeera Hing Aloo hot as a side dish with roti, paratha, or steamed rice. It also pairs beautifully with dal and makes for a tasty, comforting lunch.
Pro Tip: To elevate the flavor, you can drizzle some fresh lemon juice just before serving. This will add a zesty freshness that complements the earthy cumin and aromatic hing perfectly.
This Jeera Hing Aloo is a simple yet flavorful dish, perfect for those days when you want something comforting without spending too much time in the kitchen. It’s an excellent way to bring the warm, rich flavors of traditional Indian spices to your table with minimal effort.
