North Indian
Jeera Aloo
Jeera Aloo is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 6 potatoes
- 1.5 tsp cumin seeds
- 2 green chilies
- 1/2 tsp turmeric
- 1/4 tsp red chili powder
- 1 tsp ground coriander
- 1/2 tsp amchur
- 3 tbsp neutral oil
- 1/4 cup chopped cilantro
- 3/4 tsp salt
How to cook it
- Boil the potatoes until just tender, peel, and cut into bite-size cubes.
- Heat the oil in a pan and let the cumin seeds sizzle until fragrant and golden.
- Add the slit green chilies, turmeric, chili powder, and coriander and stir for 20 seconds.
- Add the potato cubes and salt and toss until coated and lightly crisped, about 6 minutes.
- Sprinkle with amchur and cilantro and serve hot with roti or as a side.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Jeera Aloo, read from the same composition Dinejot builds a real meal from.
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Jeera Aloo carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Vegetables
- How this was set
- Hand audited
When to cook it
Jeera Aloo takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on potato and cumin.
From the same kitchens
More cooking from North India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.