Jeera Hing Aloo Recipe - No Onion No Garlic
Jeera Hing Aloo is a delicious side dish which is easy to make and takes only few ingredients to prepare. Serve it with Gujarati Kadhi and Phulka.
Potato is one of the most popular vegetables that is loved by everyone, all over the world. This humble vegetable tastes delicious in all forms. Fry them, mash them, boil them, add them in curry, it’s all simply delicious. It would be hard to find someone who doesn’t love this vegetable.
Though it is high is carbohydrate, it’s hard to resist this vegetable. Jeera Hing Aloo is a simple dish with big flavours. Boiled potatoes, mixed with some simple spices with big flavours of jeera and hing tastes simply delicious.
Serve Jeera Hing Aloo as an appetizer or as side dish with Phulka or Whole Wheat Lachha Paratha and Gujarati Kadhi for an everyday meal.
If you like this recipe, you can also try other Potato Recipes that you can serve along with Phulka/Paratha/Puri:
10 M
30 M
40 M
4 Servings
Ingredients
- 500 grams Baby Potatoes
- 1-1/2 tablespoon Cumin seeds (Jeera)
- 1/2 teaspoon Asafoetida (hing)
- Salt
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Ginger , finely chopped
- 1/2 teaspoon Amchur (Dry Mango Powder)
- Cooking oil , as required
- Coriander (Dhania) Leaves , as required, chopped for garnish
How to make Jeera Hing Aloo Recipe - No Onion No Garlic
To begin making the Jeera Hing Aloo recipe, wash and clean the potatoes.
In a pressure cooker add the potatoes along with some water and salt.
Close the pressure cooker and pressure cook for 2 whistles. Turn off the flame and allow the pressure to release naturally.
Once the preasure has released naturally, open the pressure cooker and drain off all the excess water.
Peel the baby potataoes and set aside.
In a wide pan heat oil. Add cumin seeds and hing. After it crackles, add the ginger and mix well.
Add red chilli powder, turmeric powder, coriander powder, salt and give it a quick mix and then add potatoes immediately.
Mix gently so all the spices are coated all over the potatoes. Sauté for 5 minutes on low flame.
Add amchur powder, give it a good mix. Remove from flame and garnish with fresh coriander leaves.
Serve Jeera Hing Aloo as an appetizer or as side dish with Phulka or Whole Wheat Lachha Paratha and Gujarati Kadhi for an everyday meal.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
