uttar pradesh style hing jeera aloo

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Uttar Pradesh style hing jeera aloo recipe with step by step photos – one easy no onion no garlic potato recipe from the North Indian cuisine. A vegan recipe.

hing jeera aloo recipe

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 curry. I have also shared a Jeera aloo And aloo fry 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.

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

How to make Uttar Pradesh style Hing jeera aloo

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.

aloo, potato

2. Peel and chop the potatoes. Also finely chop ½ inch ginger and 1 green chilli. Keep aside.

peeled aloo, peeled potatoes

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

oil for hing jeera aloo recipe

4. Add 2 tsp cumin and let them splutter.

add jeera

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

add asafoedita, add hing

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

ginger for hing jeera aloo recipe

7. add the chopped potatoes.

add aloo, add potatoes

8. Stir well.

stir hing jeera aloo

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.

spices for hing jeera aloo recipe

10. Stir again.

stir hing jeera aloo recipe

11. Saute for some minutes.

sauting hing jeera aloo

12. Lastly add 2 tbsp chopped coriander leaves.

coriander for hing jeera aloo recipe

13. Give a final stir. You can also garnish the dish with chopped coriander leaves.

stir hing jeera aloo recipe

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

hing jeera aloo
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Uttar Pradesh Style Hing Jeera Aloo

4.7 from 10 votes
A no onion no garlic dish of potatoes sauteed in a spice base of cumin, asafoetida and other spices. It goes well with pooris or chapatis.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Cuisine North Indian, Uttar Pradesh
Course: Side Dish

Servings 2 to 3
Units

Ingredients

  • 250 grams aloo or about 3 medium sized potatoes
  • 1 green chili - chopped
  • ½ inch ginger - finely chopped
  • 2 teaspoon cumin seeds
  • 1/8 teaspoon hing (asafoetida) - about 2 to 3 pinches of hing
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon dry mango powder (amchur) - alternative is lemon juice or dry pomegranate powder
  • 2 tablespoon chopped coriander leaves
  • 1 tablespoon oil
  • salt as required

Instructions

  • Boil or steam 3 medium sized potatoes (250 grams potatoes). When slightly hot or warm, peel and chop the potatoes. 
  • Also finely chop ½ inch ginger and 1 green chilli. Keep aside.
  • Heat 1 tbsp oil in a pan or kadai. Add 2 tsp cumin and let them splutter.
  • Add ⅛ tsp asafoetida/hing. About 2 to 3 pinches of asafoetida.
  • Add the chopped potatoes and stir well.
  • 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.
  • Stir again and saute for 2 to 3 minutes.
  • Lastly add 2 tbsp chopped coriander leaves/dhania patta.
  • Give a final stir. You can also garnish the dish with chopped coriander leaves.
  • Serve hot 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

Notes

  • If you don't have amchur/dry mango powder then you can add lemon juice.

Nutrition Info Approximate values

Nutrition Facts
Uttar Pradesh Style Hing Jeera Aloo
Amount Per Serving
Calories 160 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 1262mg55%
Potassium 552mg16%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 1g1%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 16.9mg20%
Calcium 56mg6%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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28 Comments

  1. This was really delicious. My family loved it. Thanks for sharing the step by step recipes, really useful.

  2. This was delicious! I actually did not boil the potatoes 1st. I just peeled and chopped and threw in pan when it was time. Takes a bit longer but if potatoes are not super thick chopped, they will cook in no time with just the steam from the lid on. Stirring occasionlly.
    I wish had chopped more potatoes as it turned out VERY TASTY!! Thanks to u I have a new aloo dish. Hugs!

    1. pleased to know this thank you jennifer for your positive feedback 🙂 and nice twist to the recipe.

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