Jeera aloo gajar recipe is basically potatoes and carrots cooked in spices with jeera (cumin seeds) as one of the main ingredients other than potatoes.
This is a simple aloo gajar recipe without using pressure cooker, since we are not boiling potatoes first for this recipe. Also it is made without onions, but I used onion powder and garlic powder for flavor which made the preparation very easy.
Cumin seeds known as jeera in Indian is known for its medicinal properties and using this wonderful spice in cooking will help with digestion and so much more.
Pairing jeera with potatoes or using potatoes and cumin seeds as the main ingredients, is the most important thing with this very popular North Indian style recipe.
I have tweaked the popular jeera aloo (potatoes are known as aloo in North India) by adding gajar or carrots to the recipe, making it more colorful and even more healthy and yummy.
Try this easy potato carrot curry also if you wish to make aloo gajar curry (potato carrot curry) with gravy.
The addition of carrots is totally optional and you can skip them if you want to make traditional jeera aloo, however the combination of jeera, aloo and gajar (cumin seeds, potatoes and carrots) is just so perfect, healthy and delicious and so try this combination of carrots and potatoes with cumin seeds and mild spices, if you have never tried this combination before.
This jeera aloo gajar also makes the perfect aloo gajar dry curry or sabzi if you wish to enjoy it with chapathi or poori and it makes an excellent vegetarian/vegan side dish with rice for lunch or dinner as well.
So here is how you can make this jeera aloo gajar dry curry following this easy jeera aloo gajar recipe.
Jeera Aloo Gajar (Potatoes & Carrots With Cumin Seeds) Recipe Below
Jeera Aloo Gajar Recipe, Potatoes & Carrots With Cumin Seeds Indian Recipe
- 6 baby potatoes (use 2 to 3 medium sized regular potatoes if you don't have baby potatoes)
- 1 medium sized carrot
- 1/4 teaspoon salt adjust as needed
- 1.5 teaspoon jeera (cumin seeds) 1.5 teaspoon
- 1 string curry leaves (optional, make sure there is no water in the leaves if using)
- 4 dry red chilies broken
- 4 tablespoons oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- curry leaves a few for garnishing (optional)
- Wash the potatoes very well, peel and chop in to medium sized cubes (do not make very small pieces), keep the chopped potatoes aside.
- Wash, peel and chop the carrots too in slightly thick round pieces (if using carrots), keep this also aside separately from the potatoes.
- Heat oil in a pan and add the cumin seeds.
- When the cumin seeds are lightly fried, add the broken dry red chilies and lightly fry.
- Add the chopped potatoes carefully, try to arrange them in a single layer in the pan as much as you can, which will help the potatoes to get cooked faster.
- Sprinkle salt, garlic powder and onion powder over the potatoes and wait for few minutes until the bottom of the layer of the potatoes get lightly fried. This takes around 4 to 5 minutes in medium heat.
- Using a good quality spatula, gently flip the potatoes and fry the other side too, which takes another 3 to 4 minutes.
- Once the other side is also lightly fried (so both sides are almost lightly browned), stir the potatoes, add carrots and stir fry for another 2 to 3 minutes.
- Stir the contents, cover the pan and cook the contents in low heat for about 2 to 3 minutes or until the potatoes and carrots are cooked enough to your liking.
- Add the remaining spice powders - turmeric powder and red chili powder, stir well and stir fry for another 1 to 2 minutes.
- Add the curry leaves (if using), gently mix in and the delicious aloo jeera with gajar (potatoes with cumin seeds and carrots) is ready to serve! Enjoy the easy and delicious Indian style jeera aloo with rice and any other veg curry or yogurt for a delicious and simple Indian style meal for lunch or dinner.
Hope you found this post on jeera aloo with gajar helpful in making easy and yummy potatoes and carrots with cumin seeds and spices.