Equipment
Ingredients
Main
- 650 g potato, peeled and cut into 2.5cm chunks
- 45 ml vegetable oil
- 2 g cumin seeds
- 3 g mustard seeds
- 100 g onion, finely sliced
- 1 green chili, finely chopped, seeds removed
- 1 g turmeric, ground
- 1 g ground coriander
- asafoetida, pinch
- 6 g salt, flaked
- 10 ml lemon juice, fresh
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 213 kcal
- Protein
- 5 g
- Carbohydrates
- 24 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 601 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 746 mg
- Calcium
- 65 mg
- Iron
- 6.0 mg
- Magnesium
- 47 mg
- Phosphorus
- 81 mg
- Zinc
- 0.7 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 31 mg
- Vitamin E
- 2.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.8 mg
- Folate
- 35 mcg
- Water
- 163 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the potato chunks in a saucepan of water and boil until just tender, roughly 8 to 10 minutes.
Drain the potatoes using a colander and set them aside.
Heat 30ml of the vegetable oil in a large non-stick frying pan over medium heat. Add the cumin and mustard seeds, frying them until they begin to pop.
Add the sliced onion and chopped chili to the pan. Cook for 2 minutes while stirring continuously.
Pour in the remaining 15ml of oil and add the boiled potatoes to the pan.
Add the turmeric, ground coriander, asafoetida, and salt to the potatoes.
Stir-fry the mixture for 2 to 3 minutes until the potatoes are evenly coated and the edges begin to soften.
Pour the lemon juice over the potatoes, stir once more to combine, and serve immediately.
Chef's Notes
- Don't overcook the potatoes in step 1; they should be tender but still hold their shape to avoid a mushy texture during sautéing.
- Ensure your spices are fresh for the most vibrant flavor. Toasting whole spices like cumin and mustard seeds until they pop is crucial for releasing their essential oils.
- Adjust the green chili to your spice preference. For a milder dish, remove all seeds and membranes; for more heat, leave some seeds in or add more chili.
- Asafoetida (hing) is potent; a tiny pinch is usually sufficient. It adds a unique savory, umami depth, particularly beneficial in vegetarian dishes.
- For a slightly crispier potato, you can use par-boiled potatoes and then pan-fry them in a single layer with a bit more oil, allowing them to brown.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly softer after thawing.
Reheating: Reheat in a frying pan over medium heat with a splash of water or oil until hot.
Troubleshooting
Potatoes are mushy or falling apart
Cause: Potatoes were overboiled in the first step.
Fix: Reduce stirring in the frying pan to avoid breaking chunks further.
Prevention: Check potatoes at the 7-minute mark; they should be just tender, not soft.
Spices taste bitter
Cause: The cumin or mustard seeds were burnt during blooming.
Fix: Cannot be fixed; discard and restart the spice bloom.
Prevention: Ensure the oil is not smoking hot and add onions immediately after the seeds start popping.
Cultural Context
Aloo Jeera, or Masala Potatoes, is a staple in North Indian cuisine, often found as a comforting side dish in home cooking and restaurant menus. It exemplifies the Indian culinary principle of tempering spices (tadka) to release their full aroma and flavor into the dish.
