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:

hing jeera aloo recipe below:

hing jeera aloo recipe
4.45 from 9 votes
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hing jeera aloo recipe | tangy jeera hing aloo recipe

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 dish
cuisine north indian, uttar pradesh
prep time 15 minutes
cook time 10 minutes
total time 25 minutes
servings 2 to 3
calories per serving 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.


how to make 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.

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/dhania patta.

coriander for hing jeera aloo recipe

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

stir hing jeera aloo recipe

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.

hing jeera aloo




28 thoughts on “hing jeera aloo recipe | spicy & tangy jeera hing aloo recipe | potato recipes”

  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!

  3. hello ma’am….i wanted to ask u dat how many whistles should the potatoes get….as my steamer has broken down…

  4. I don’t know anything about cooking and my grandma doesn’t eat onion n garlic. So I tried this one and it turned out really well. I didn’t had coriander leaves so I added kasori methi and 1 tbsp ghee at the end instead of that. It has become grandma’s favorite aalu sabji. Thank you so much!!

  5. I m so glad i found you.. i regularly follow you and my weekend receipes aee always inspired by u.. i love your website… i made ths hing aloo jeera and it trurned out to be so tasty.. thanks ans keep goin..

  6. I am so glad I found this website. All of your recipes have turned out so great. I just recently got married and had minor experience in making daal/sabji’s. My husband was utterly surprised at how well everything tatted. Thank you once again!

  7. good one…i tried it…after everyone had it in the afternoon, i smashed it well and made aalu parata with da same for dinner…it was just yummy…thanx

  8. Hi !!!
    I am a regular visitor to your website. I just love the photos of the food you prepare (mainly why i prefer this over other sites). Also step by step pics helps a lot 🙂
    I prepared this above recipe yesterday with adding gobi to it, it came out very well.
    I stay in Germany and have some problems with preparing some recipes.
    Hope you dont mind me bugging you with questions 🙂
    Thanks a lot 🙂

    1. welcome veena. glad to read your motivating feedback. yes, please feel free to ask queries about recipes posted. i try my best to answer all queries as soon as possible. happy cooking.

      1. Dear Amit Dassana,

        I am so glad to see that my comment would motivate you. I can sincerely try for this all time 🙂 Being a vegetarian, following the path of being as close to nature as possible and spreading the knowledge around is a noble job(read it in your bio). We are vegetarians too and we too believe in similar ideology. Keep up the good job, both of you 🙂

        Dear Amit,
        I am referring to you since you are the web guy here. Could you please add a subscription tag here or update the conversation tag with a feature where I can receive notification via email when my comment is replied by you. It is easier that way. It’s just the engineer in me who wants this 😛 A girl in me is happy with the site anyway 🙂

        Dear Dassana,
        We are recently 2 year old wed couple. So I try to cook many new dishes (inspired by your site sometimes) and it brings great joy. Thanks for being part of our lives 🙂
        There are couple of things which are difficult to follow here.
        1) Any typical dosa batter or idli batter is difficult to prepare in this weather (Its is snowing here) We miss it a lot. Eating bread everyday is not good 🙁
        2) I tried doing paneer (following recipe in your site) but it dint come up well. Probably because of the kind of milk we get here (I had prepared rasgulla back in India. So I have some idea)

        Please let me know where can I post these queries. As it is not concerning with the recipe anymore ! 🙂

        1. thanks veena for your encouraging feedback. we had this option of notification via email when the comment is replied. but few subscribers didn’t like it… because everytime someone will comment on that post they will get a notification with the comment on their email. so we discontinued it.
          if not on holidays, then we usually reply the comment in 1-2 days time.

          for the idli batter, keep it near a warm place like a heater and wrap it up in a warm shawl or blanket. you can also preheat your oven to 70 to 80 degree celsius for 15 minutes. switch off the oven and then place the batter inside the oven. close the oven door. if you have lights in the oven you can keep the lights on.

          may be you are right. paneer didn’t turn out well because of quality of milk.
          the unrelevant queries you can post in any recipe post.

          P.S. loved reading that you follow vegetarianism and support it.
          regards
          dassana and amit

  9. Hello,
    wow, that looks delicious. This is one of my favorite recipe, it is like comfort food 🙂
    thanks for sharing a wonderful recipe..
    could you tell me which camera do you use for your blog

Comments are closed.