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Get ready for this Jeera aloo recipe dhaba style which stands out in Indian cuisine for its simplicity, and rudimentary method of cooking. Known for its profound taste, and uncomplexity, Jeera Aloo which translates to Cumin Potato is the perfect dish for a lazy breakfast!
There are many sluggish mornings in one’s life, but no matter what, a tummy needs what it needs.
And that is nutrient-rich, delectable, and mouth-watering food, which this Jeera aloo recipe dhaba style is, just like Aloo Bhuna, and Dum Aloo!
But what sets this dish apart from other potato-based recipes is that it just takes 5 minutes to make!
Amazing right?!
What is Jeera Aloo?
Jeera aloo is a dry meal, which is made from, as the name suggests, cumin and potato.
Jeera aloo dry can be served both as a side dish as well as a main course.
What is a Dhaba?
If you are wondering, what is a dhaba? it is a traditional eating house, mostly found in India, which is particularly located alongside highways, and in both rural as well as urban regions of the country.
A dhaba has a rustic look to it with an unpretentious ambiance and unsophisticated seating arrangement, and they are mostly based on open-air or semi-open-air concepts.
They are extremely popular among travelers and local people, looking for hearty meals.
Why Dhaba Style?
Dhabas are known for their local and regional food. Their focus remains on serving authentic and delicious Indian dishes.
They have flavorful preparations and rely on using whole spices.
Moreover, Jeera aloo dry is among the most ordered dishes from dhabas, and it is one of my personal favorites.
So this Jeera aloo recipe dhaba style is an homage to various roadside dhabas that have this awesome meal on their menu.
Utensils Required
- Frying Pan: To make this Jeera aloo recipe.
- Tablespoon/Ladle: To saute and stir.
Ingredients in This Jeera Aloo Recipe
Boiled Potatoes: Potatoes are a great source of carbs and fiber. Boiling the potatoes will make it easy to peel their skin off, and it also reduces cooking time. And boiling boosts the flavor of the potatoes.
Cumin: Cumin is the second main ingredient of the dish. The flavor of the dish is generally derived from cumin, and it is known for its digestive benefits.
Spices: Other than cumin, spices like red chili powder, turmeric powder, coriander powder, asafoetida, green chili, and chaat masala powder are added for their aromatic presence in the meal.
Ginger & garlic: Finely chop them up. In dhaba style, all the vegetables, and spices are added in their raw form without making them into paste.
Ghee
Salt to taste
How to Make Jeera Aloo Recipe Dhaba Style
For Jeera Aloo Dry:
1. Heat ghee in a pan, add cumin seeds and let it crackle. Now add asafoetida, chopped ginger, and garlic, and saute them till the garlic gets brown.
2. Into the pan, add the boiled potatoes and mix them nicely.
3. Add the red chili powder, turmeric powder, coriander powder, salt, and chaat masala to the potatoes, and mix them properly. Add water if necessary to not let the spices burn.
4. Finally, garnish the potatoes with coriander leaves.
5. Your Jeera aloo dhaba style is ready to serve.
Variations & tips
Instead of adding chaat masala, dry mango powder can also be used. I had chaat masala at home so I used it.
You can add lemon juice to the recipe to increase the sourness if chaat masala is not doing it for you.
Can Raw Potatoes be Used Instead?
Yes of course you can!
…If you don’t want to use an extra utensil, i.e., a pressure cooker to boil the potatoes and add another item to your cleaning list.
When you add raw potatoes to the pan, soak them in hot water for about 15 minutes on low flame for them to get soft.
Serving Options
Jeera aloo dry can be enjoyed as both a side dish and an entree dish. It can also be enjoyed as an appetizer.
The meal is mainly served with chapati, coriander chutney, and some pickles on the side.
I on the other hand enjoyed it by stuffing it in pav bread with the goodness of mayonnaise on the side.
Storing
Jeera aloo dry can be stored in the refrigerator for 4-5 days, and for 2-3 months in the freezer.
Why I Like This Jeera Aloo Recipe Dhaba Style
- It is full of antioxidants and so healthy for the metabolism.
- It can be made in just 5 mins which is best for a super busy person.
- Quick and easy to make yet full of flavor.
More Potato Recipes You’ll Like
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Please rate and comment if you make this Jeera aloo recipe dhaba style so I know how much you like it.
Jeera Aloo Recipe Dhaba Style (Ready in just 5 Minutes!)
Equipment
- 1 Frying Pan
- 1 Tablespoon/Ladle
Ingredients
- 2 tbsp Ghee
- 1 tbsp Cumin seeds
- 1 tsp Ginger (chopped)
- 1 tsp Garlic (chopped)
- ¼ tsp Asafoetida
- 1 nos. Green chili (chopped)
- ½ tsp Red chili powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- 4 medium Boiled Potatoes (diced)
- Salt to taste
- Coriander leaves (for garnish)
Instructions
- Heat ghee in a pan, add cumin seeds, and let it crackle. Now add asafoetida, chopped ginger, and garlic, and saute them till the garlic gets brown.
- Into the pan, add the boiled potatoes and mix them nicely.
- Add the red chili powder, turmeric powder, coriander powder, salt, and chaat masala to the potatoes, and stir properly. Add water if necessary to not let the spices burn.
- Finally, garnish the potatoes with coriander leaves.
- Your Jeera aloo dhaba style is ready to serve.
Notes
- Instead of adding chaat masala, dry mango powder can also be used. I had chaat masala at home so I used it.
- You can add lemon juice to the recipe to increase the sourness if chaat masala is not doing it for you.
- If you want to use raw potatoes instead of boiled ones, soak them in hot water for about 15 minutes on low flame when you add them in the pan for them to get soft.