Have you tried jeera aloo sabji (potato cooked with 3 different types of cumin) at an event and could not replicate the recipe at home? Here your chance to make at home using this easy to follow recipe with simple ingredients from your pantry.
I was craving to make this sabji for long time and when I saw chef Renveer Brar posted the video, I couldn’t hold back. We always has tones of potatoes in my house and Indian kitchen is never without jeera (cumin). You must have figured out the meaning of this dish, it’s potatoes cooked in tons of cumin. Potatoes and cumin is match made in heaven, you can never go wrong combining these 2. I use potatoes in appetizer to main to dessert. If you type potato in my website search bar, you will find many recipes. We also use cumin in many of our spice blends and daily in our sabjis and daals. I found everything in my pantry to prepare this sabji.
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This recipe serves 2 people
Preparation Time: 15 minutes
Cooking time: 15-20 minutes
Ingredients:
4 medium potato boiled
2 green chilies chopped
½ tsp cumin seeds
1 tsp sesame seeds
½ tsp turmeric powder
½ tsp roasted cumin (fine) powder
½ tsp mango (amchur) powder
Salt to taste
Oil and ghee for cooking
Crushed masala:
1 tbsp cumin seeds
1 tbsp coriander seeds
Procedure:
1. 1st dry roast cumin seeds and coriander seeds until aromatic. When it cools down, pound with mortar and pastel or crush in dry grinder.
2. Boil potatoes. Once they are cold, remove skin and cut in slightly bigger cubes.
3. In a pan heat 1 tbsp oil + 1 tbsp ghee. Then add cumin seeds. Keep the heat to medium. Once cumin seeds start to change the colour, add sesame seeds. In few seconds add green chilies, and then 1/2 of crushed cumin coriander masala and stir and sauté.
4. In a minute, add potatoes to the pan and sauté stirring frequently. Cook for around 2-3 minutes and you will notice the sides changes to slightly brown.
5. Now add rest of cumin coriander crushed masala, turmeric powder, roasted cumin (fine) powder, amchur powder and salt. You can sprinkle little water so masala blends with potato. Cover the lid and cook for 1 minute on low to medium heat.
6. If you find sabji too dry then sprinkle little water again, cover the lid and turn off heat. Do not open lid for few minutes.
7. After few minutes, garnish sabji with chopped coriander.
You can serve this for appetizer, provide the toothpick so guest can help themselves. You can also serve this on side with any daal soup, roti and rice. We love this with methi thepla (masala roti). The flavour of the cumin is so strong in this sabji. You can get different texture of cumin because we used whole, crushed and powder cumin. If you are vegan, you can just use oil instead of ghee. If you are serving this to kids, avoid chilies. If you don’t have amchur (dry mango) powder, you can squeeze lemon juice.
This sabji is absolutely delicious and bursting with flavours of cumin and coriander.
Hope you will give it a try!
Please comment below and let me know your experience and feedback. See you soon with new recipe!
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Jeera Wale Aloo (Cumin Potato Sabji)
Ingredients:
4 medium potato boiled
2 green chilies chopped
½ tsp cumin seeds
1 tsp sesame seeds
1 tsp turmeric powder
½ tsp roasted cumin (fine) powder
½ tsp mango (amchur) powder
Salt to taste
Oil and ghee for cooking
Crushed masala:
1 tbsp cumin seeds
1 tbsp coriander seeds
Procedure:
1. 1st dry roast cumin seeds and coriander seeds until aromatic. When it cools down, pound with mortar and pastel or crush in dry grinder.
2. Boil potatoes. Once they are cold, remove skin and cut in slightly bigger cubes.
3. In a pan heat 1 tbsp oil + 1 tbsp ghee. Then add cumin seeds. Keep the heat to medium. Once cumin seeds start to change the colour, add sesame seeds. In few seconds add green chilies, and then 1/2 of crushed cumin coriander masala and stir and sauté.
4. In a minute, add potatoes to the pan and sauté stirring frequently. Cook for around 2-3 minutes and you will notice the sides changes to slightly brown.
5. Now add rest of cumin coriander crushed masala, turmeric powder, roasted cumin (fine) powder, amchur powder and salt. You can sprinkle little water so masala blends with potato. Cover the lid and cook for 1 minute on low to medium heat.
6. If you find sabji too dry then sprinkle little water again, cover the lid and turn off heat. Do not open lid for few minutes.
7. After few minutes, garnish sabji with chopped coriander.
You can serve this for appetizer, provide the toothpick so guest can help themselves. You can also serve this on side with any daal soup, roti and rice. We love this with methi thepla (masala roti). The flavour of the cumin is so strong in this sabji. You can get different texture of cumin because we used whole, crushed and powder cumin. If you are vegan, you can just use oil instead of ghee. If you are serving this to kids, avoid chilies. If you don’t have amchur (dry mango) powder, you can squeeze lemon juice. This sabji is absolutely delicious and bursting with flavours of cumin and coriander.
Bhavna's Food Journey 