This delicious Jeera Aloo is a vrat special recipe and is generally served during the fasting period of Navratri, Ekadashi, Chaturthi, Mahashivratri or in the month of Shraavana. Jeera aloo is the best food to eat in those fasting days as potato is a great source of carb which gives you loads of energy.
Fasting during religious occasions or observing vrat (fasting) is a common practice in many Indian households. It’s a time when people abstain from regular food and indulge in simple, yet delicious vrat-friendly dishes. One such delightful recipe is “Jeera Aloo” – a tasty and easy-to-make potato dish that is perfect for those observing vrat. This recipe is not just fasting-friendly but also packed with flavor and nutrition. Let’s dive into the steps to create this delectable Jeera Aloo.
About Jeera Aloo Recipe
Jeera Aloo is a fantastic fasting recipe that doesn’t compromise on taste. This dish combines the earthy flavor of potatoes with the aromatic goodness of cumin seeds and the nuttiness of roasted peanuts. The spices add a zing to the dish, making it a delectable choice for your vrat menu. So, whether you’re observing vrat or simply craving a comforting, no-onion, no-garlic dish, give this Jeera Aloo recipe a try. It’s sure to become a family favorite! Enjoy your vrat with this flavorsome and satisfying dish.
Ingredients required for making Jeera Aloo Recipe
For this Jeera Aloo recipe, you’ll need the following ingredients:
- Potatoes
- Refined oil
- Cumin seeds
- White sesame seeds
- Pink salt (sendha namak)
- Black pepper powder
- Dry mango powder
- Coarsely ground roasted peanuts
- Chopped coriander leaves for garnishing
Here, I made jeera aloo with raw potato but you can also use boiled one. But the main difference between two is that raw potatoes gives a crispy, crunchy texture to jeera aloo recipe while if we use boiled potato the dish becomes soft and moist. So, its totally depends on your choice to use raw or boiled potatoes for making jeera aloo.
Other fasting recipes you would like to try
Step by step preparation of Jeera aloo recipe
1.Wash the potatoes thoroughly. Ensure that they are clean. You can either peel them or leave the skin on, based on your preference.
2. Now cut potatoes into bite-sized pieces for even cooking.
3. In a frying pan heat the sunflower refined oil over medium heat. Add the cumin seeds and let them splutter. The aroma of sizzling cumin seeds is delightful.
4. Now add sesame seeds,thin slices of potatoes, and salt to the pan. Also add 2-3 tbsp water to it.
5. Stir them well to coat with the cumin seeds and oil.
6. Lower the heat and cover the pan. Allow the potatoes to cook on low heat. Keep stirring occasionally to ensure they cook evenly. This might take around 10-12 minutes.
7. Once the potatoes are tender and cooked, add the black pepper powder, dry mango powder, and coarsely ground roasted peanuts .
8. Mix well to ensure that the spices coat the potatoes evenly.
9. Stir and let the peanuts combine with the potatoes, imparting a nutty flavor and crunch. Cook for another 1-2 minutes.
10. Turn off the heat and garnish your Jeera Aloo with freshly chopped coriander leaves.
Your Jeera Aloo for vrat is ready to be served. It’s a simple yet scrumptious dish that can be enjoyed with vrat-friendly accompaniments like Singhara (water chestnut) puri or Kuttu (buckwheat) roti.
Serving suggestions
Jeera aloo is delicious dish that can be enjoyed with vrat-friendly accompaniments like Singhara (water chestnut) puri or Kuttu (buckwheat) roti.
Tips and tricks
- Wash potatoes nicely and cut into evenly thin slice. It helps them cook faster.
- To make it spicy and more flavourful you can add green chillis and crushed ginger.
- Cook it on low flame so that it cook well from inside too.
- You can also use boiled aloo to make jeera aloo recipe but they are not crispy in texture.
Recipe card
This delicious Jeera Aloo is a vrat special recipe and is generally served during the fasting period of Navratri, Ekadashi, Chaturthi, Mahashivratri or in the month of Shraavana. Jeera aloo is the best food to eat in those fasting days as potato is a great source of carb which gives you loads of energy.
- 7 medium sized potatoes
- 2 tbsp sunflower refined oil
- 1 tsp cumin seeds
- 2 tbsp white sesame seeds
- 1 tsp pink salt sendha namak
- ½ tsp black pepper powder
- 1 tsp dry mango powder
- ½ tsp cumin seeds powder
- ¼ up coarsely ground roasted peanuts
- Chopped coriander leaves for garnishing
-
Wash the potatoes thoroughly. Ensure that they are clean.
-
You can either peel them or leave the skin on, based on your preference.
-
Now cut potatoes into bite-sized pieces for even cooking.
-
In a frying pan heat the sunflower refined oil over medium heat.
-
Add the cumin seeds and let them splutter. The aroma of sizzling cumin seeds is delightful.
-
Now add sesame seeds,thin slices of potatoes, and salt to the pan.
-
Also add 2-3 tbsp water to it.
-
Stir them well to coat with the cumin seeds and oil.
-
Lower the heat and cover the pan. Allow the potatoes to cook on low heat.
-
Keep stirring occasionally to ensure they cook evenly. This might take around 10-12 minutes.
-
Once the potatoes are tender and cooked, add the black pepper powder, dry mango powder, and coarsely ground roasted peanuts .
-
Mix well to ensure that the spices coat the potatoes evenly.
-
Stir and let the peanuts combine with the potatoes, imparting a nutty flavor and crunch. Cook for another 1-2 minutes.
-
Turn off the heat and garnish your Jeera Aloo with freshly chopped coriander leaves.
1. Wash potatoes nicely and cut into evenly thin slice. It helps them cook faster.
2. To make it spicy and more flavourful you can add green chillis and crushed ginger.
3. Cook it on low flame so that it cook well from inside too.
4. You can also use boiled aloo to make jeera aloo recipe but they are not crispy in texture.
Try out this delicious jeera aloo recipe for vrat at home. If you like the recipe, please share it with your friends and family and don’t forget to give us a 5 star rating. How it works for you, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
