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jeera aloo recipe dhaba style

Jeera Aloo Recipe Dhaba Style (Ready in just 5 Minutes!)

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!
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Indian
Servings 2
Calories 170 kcal

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.
 
How to Store:
Jeera aloo dry can be stored in the refrigerator for 4-5 days, and for 2-3 months in the freezer.

Nutrition

Calories: 170kcal
Tried this recipe?Let us know how it was!