Jeera Aloo

Jeera Aloo
Jeera Aloo  ||  Avilable on Week 2 Friday Order Now

Crowd-pleasing festive spicy Jeera aloo sabzi can serve as a side or a main dish. It is immensely enjoyed by kids and makes a delectable choice for a classic lunchbox addition with poori or paratha or bread. It doesn't involve extra herbs or spices, yet is an epic feast, tastes sensational and makes a nutritious potato recipe flavoured with roasted cumin tempering.

To plan a meal, one can include a balanced combination of proteins (meat or fish), starch (potatoes or rice), and veggies. Aloo jeera recipe serves as a lighter side-dish to complement a full heavy meal.

Basic information
Aloo jeera recipe is a quintessential potato recipe frequently prepared in every Indian home where potatoes are sautéed with cumin (jeera or zeera) in Indian spices in a large skillet.

Taste, texture, nutrients and other details

  • It is a flavorful, fulfilling recipe made from 100% pure herbs and spices.
  • It is prepared without any artificial colouring or preservatives.
  • Potatoes are used in the preparation –that is available All Year Long.
  • It is a soy-free pure veg meal.
  • It suits the standard packed lunchbox menu as the potatoes taste incredible, and one can Order Online Delivery Jeera Aloo.
  • This recipe is glutenfree and vegan.

About JeeraAloo
Aloo jeera fry can be prepared without onion and garlic to get a sattvic variant. Such sattvic foods are often prepared as a part of bhog (meal prepared for God) in pure vegetarian cuisine in Uttar Pradesh. The Chappan bhog offering is a generous meal offered to Krishna that consists of 56 food recipes, and crumbled potato can be one of the recipes made without onion-garlic. In the religious towns like Varanasi or Kashi, such a variety is served during Janmashtami celebration.

Varanasi is a spiritual centre of India where pure vegetarian cuisine is usually offered at local eateries, while, in the neighbouring city of Lucknow non-vegetarian cuisine is well-liked. Lucknowi cuisine is heavily influenced by the Mughlai methods, also known as Awadi cuisine, Lucknow culinary traditions is a fusion of Persian and local flavorful vegetarian & non-vegetarian meal.

Restaurant based JeeraAloo
Restaurant based aloojeera fry is soft inside and crispy outside. It is a dish prepared with ground ginger paste in restaurants. It is filled with earthy cumin flavours, local herbs and a tangy zing of the dry mango powder (amchoor) often added to enhance the savour. Potatoes absorb the taste of the herbs and spices that are added to the recipe. No matter how it is prepared, the dish is fulfilling and pairs well with all kinds of meals.

Jeera aloo recipe dhaba style and Poori –aloo of the North Indian cuisine are different from the usual Bombay or South Indian recipes.

Homemade JeeraAloo
Jeera Aloo is a trendy Indian side dish packed with flavours made from potatoes, jeera (cumin), turmeric and other base spices, mostly prepared at homes without garam masala. All ingredients are stir-fried on slow heat for some minutes to get the delicious home-version that goes perfectly well with all Indian meals.

How to serve?
It can be served with a full heavy South Indian or North Indian meal, lunch or dinner, along with roti, or rice. Or it can be served with roti, pickles, salad and yoghurt.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.


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