Jeera Aloo Recipe | How to make Jeera Aloo Recipe for Navratri, Vrat or upvaas | Aloo Jeera Recipe | Aloo Masala Recipe

Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera

जीरा आलू रेसिपी हिंदी में

यह पोस्ट हिंदी में भी उपलब्ध है। व्रत के लिए जीरा आलू रेसिपी हिंदी में देखें।
(Jeera Aloo Recipe in Hindi for Navratri)

On Navratri vrat or upvaas, potato dishes are in demand and today I will share a basic but most popular recipe of Navratri fast or Vrat Special Jeera aloo recipe. Jeera aloo recipe is a simple and quick recipe to be served in vrat days.

This dish is simple, delicious and tastes fabulous with chapati, phulkas or puris. You just need to boil potato and saute them with spices. This is an easy and quick recipe.

Jeera Aloo Video Recipe

Ingredients for Jeera Aloo Recipe

Potatoes - 5-6 medium size
Cumin Seeds (jeera) - 1 Tsp
Green chilies - 2 (finely chopped - optional)
Coriander Powder - 1 ½ Tsp
Red Chili Powder - ½ Tsp
Rock Salt (Sendha Namak) - As per taste
Lemon Juice - 1 Tsp
Oil/Ghee - 2 Tbsp
Coriander Leaves (Cilantro or hara dhania) - 2 Tbsp (Finely chopped)

Ingredients and Appliances used - Buy Online

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Step by step Recipe with photos

Instructions for Boiling the potatoes

Firstly, take a pressure cooker, add potatoes, add water enough to dip the potatoes and salt.
Pressure cook the potatoes until they get soft or for about 3-4 whistles on high flame.
Now switch off the flame.
Take the potatoes and remove the peel of the boiled potatoes.
Dice the potatoes using a knife.
Rest the diced potatoes aside.

Boiled Potatoes

Instructions for Jeera Aloo Recipe

Heat some oil in a wok. When oil is hot, add cumin seeds into it. Let them splutter for one minute.
Now add green chilly and saute them another minute.
Then add coriander powder, red chilli powder and cook for few seconds.
After sauteing the masala, now add potatoes and salt into it and mix well. Cook for 4-5 minutes on medium flame.

Now add lemon juice and mix well.
Cook this on low flame for 7-8 minutes.
After that switch off the flame and add finely chopped coriander leaves.

Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera

Now hot and delicious Jeera aloo is ready to be served. Serve hot Jeera Aloo with steaming hot Pooris, Kachoris, Roti or Parathas.

Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera

Recipe Card for Jeera Aloo

5.0 from 43 reviews

Jeera Aloo Recipe | How to make Jeera Aloo Recipe for Navratri, Vrat or upwas | Aloo Jeera Recipe | Aloo Masala Recipe

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Jeera aloo Recipe or Aloo Masala Recipe is a simple and quick recipe to be served in vrat days.

Author: Garima Rastogi Dublish

Recipe type: Sabzi

Cuisine: Indian

Serves: 4

Nutrition:
Serving size: 100 grams
Calories: 142 calories
Fat: 5.2 grams
Fiber: 3.5 grams
Carbohydrates: 21.8 grams
Protein: 2.1 grams

Ingredients :

Potatoes - 5-6 medium size
Cumin Seeds (jeera) - 1 Tsp
Green chilies - 2 (finely chopped - optional)
Coriander Powder - 1 ½ Tsp
Red Chili Powder - ½ Tsp
Rock Salt (Sendha Namak) - As per taste
Lemon Juice - 1 Tsp
Oil/Ghee - 2 Tbsp
Coriander Leaves (Cilantro or hara dhania) - 2 Tbsp (Finely chopped)

Instructions :

Firstly, take a pressure cooker, add potatoes, add water enough to dip the potatoes and salt.
Pressure cook the potatoes until they get soft or for about 3-4 whistles on high flame.
Now switch off the flame.
Take the potatoes and remove the peel of the boiled potatoes.
Dice the potatoes using a knife.
Rest the diced potatoes aside.
Heat some oil in a wok. When oil is hot, add cumin seeds into it. Let them splutter for one minute.
Now add green chilly and saute them another minute.
Then add coriander powder, red chilli powder and cook for few seconds.
After sauteing the masala, now add potatoes and salt into it and mix well. Cook for 4-5 minutes on medium flame.
Now add lemon juice and mix well.
Cook this on low flame for 7-8 minutes.
After that switch off the flame and add finely chopped coriander leaves.
Now hot and delicious Jeera aloo is ready to be served. Serve hot Jeera Aloo with steaming hot Pooris, Kachoris, Roti or Parathas.