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hing jeera aloo recipe, how to make hing jeera aloo recipe

hing jeera aloo recipe with step by step photos – one easy no onion no garlic potato recipe from the north indian cuisine.

its no surprise that the carb loaded potatoes is a favorite at home. so again no surprise, i have posted so many potato recipes. here comes one more 🙂

this uttar pradesh style hing jeera aloo is a recipe which i make at times to go along with chapatis. the dish is a bit spicy and tangy. like i said before, easy to prepare with some boiled potatoes and spices. the recipe is dry, so goes well with pooris or chapatis or as a side dish with dal or a curry. i have also shared a jeera aloo recipe before.

i wanted to post a sweet recipe at the beginning of the new year, but posting this one as i had already worked on the pics before. hope you had a lovely start to your new year.

hing jeera aloo is best served with pooris and then with rotis or parathas or as a side dish with dal-rice combo.

if you are looking for more aloo recipes then do check aloo 65aloo gobi, aloo matar, aloo palak, aloo tikka, aloo gobi curry  and punjabi dum aloo recipe.

hing jeera aloo recipe below:

4.34 from 6 votes
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hing jeera aloo recipe
prep time
15 mins
cook time
10 mins
total time
25 mins
 
hing jeera aloo recipe - no onion no garlic dish of potatoes sauteed in a spice base of cumin, asafoetida and other spices. goes well with pooris or chapatis.
course: side
cuisine: north indian, uttar pradesh
servings: 2 to 3
calories: 160 kcal
author: dassana
ingredients (1 cup = 250 ml)
  • 250 grams aloo (potatoes) Or about 3 medium sized potatoes
  • 1 green chili (hari mirch) - chopped
  • ½ inch ginger (adrak) - finely chopped
  • 2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon hing (asafoetida) - about 2 to 3 pinches of hing
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon dry mango powder (amchur) - alternative is lemon juice or dry pomegranate powder
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • 1 tablespoon oil
  • salt as required
how to make recipe
preparation for hing jeera aloo recipe:
  1. boil or steam 3 medium sized potatoes (250 grams potatoes).
  2. when slightly hot or warm, peel and chop the potatoes. 

  3. also finely chop ½ inch ginger and 1 green chilli. keep aside.

making hing jeera aloo recipe:
  1. heat 1 tbsp oil in a pan or kadai. add 2 tsp cumin and let them splutter.
  2. add ⅛ tsp asafoetida/hing. about 2 to 3 pinches of asafoetida.
  3. add the chopped potatoes and stir well.
  4. add all the spice powders – ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp dry mango powder/amchur and salt. this recipe is a bit spicy. for a less spicy version, reduce the red chili powder to ¼ tsp. if you don’t have dry mango powder then add 1 tsp lime or lemon juice. you can also dried pomegranate seeds powder (anardana powder) instead of dry mango powder.
  5. stir again and saute for 2 to 3 minutes.
  6. lastly add 2 tbsp chopped coriander leaves/dhania patta.
  7. give a final stir. you can also garnish hing jeera aloo dish with chopped coriander leaves.
  8. serve hing jeera aloo with pooris, chapatis or parathas or as a side dish with dal-rice combo. you can also add few drops of lemon juice while serving
recipe notes
  • if you don't have amchur/dry mango powder then you can add lemon juice.

this rough nutrition info is per serving:

Nutrition Facts
hing jeera aloo recipe
Amount Per Serving
Calories 160 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 1262mg 53%
Potassium 552mg 16%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 1g
Protein 3g 6%
Vitamin A 4%
Vitamin C 20.5%
Calcium 5.6%
Iron 30.4%
* Percent Daily Values are based on a 2000 calorie diet.


step by step hing jeera aloo recipe:

1. boil or steam 3 medium sized potatoes (250 grams potatoes). in the pic there are many potatoes. some of them were steamed for sev puri and dahi papdi chaat.

2. peel and chop the potatoes. also finely chop ½ inch ginger and 1 green chilli. keep aside.

3. heat 1 tbsp oil in a pan or kadai.

4. add 2 tsp cumin and let them splutter.

5. add ⅛ tsp asafoedita/hing (about 2 to 3 pinches of asafoetida) and stir.

6. add chopped ginger and green chillies. stir and saute till the raw aroma of ginger goes away.

7. add the chopped potatoes.

8. stir well.

9. add all the spice powders – ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp dry mango powder/amchur and salt. this recipe is a bit spicy. for a less spicy version, reduce the red chili powder to ¼ tsp. if you don’t have dry mango powder then add 1 tsp lime or lemon juice. you can also dried pomegranate seeds powder (anardana powder) instead of dry mango powder.

10. stir again.

11. saute for some minutes.

12. lastly add 2 tbsp chopped coriander leaves/dhania patta.

13. give a final stir. you can also garnish hing jeera aloo dish with chopped coriander leaves.

15. serve hing jeera aloo with pooris or rotis or parathas or as a side dish with dal-rice combo. you can also add few drops of lime or lemon juice while serving.




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This post was last modified on April 11, 2017, 4:23 pm

    Categories Indian Vegetable RecipesNo Onion No GarlicNorth Indian RecipesTiffin RecipesVegan Recipes