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aloo gajar recipe without pressure cooker
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Jeera Aloo Gajar Recipe, Potatoes & Carrots With Cumin Seeds Indian Recipe

Potatoes and carrots with cumin seeds and spices makes an easy, delicious side dish with rice or bread.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 243kcal

Ingredients

  • 6 baby potatoes (use 2 to 3 medium sized regular potatoes if you don't have baby potatoes)
  • 1 medium sized carrot
  • ¼ 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
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • curry leaves a few for garnishing (optional)

Instructions

  • 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.

Notes

Adding curry leaves is totally optional but adding curry leaves gives a wonderful aroma and flavor to the dish. You may even skip the carrots and follow the same method if you want to make the traditional, authentic jeera aloo just using potatoes, cumin seeds and other spices.

Nutrition

Calories: 243kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 689mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3070IU | Vitamin C: 97.8mg | Calcium: 32mg | Iron: 2mg