Growing up Aloo Jeera was a staple vegetable in my household. Everyone liked this simple potato vegetable that we’d eat with Roti (Indian Flat bread). Potato being my favorite vegetable, I would insist my mom to make it more often.
One humble potato, with handful of spices brings you a dish that is truly a comfort food. The best part about this dish was when I would get the crispy potatoes that would have struck to the edges of the kadai (cooking pot). I’d tell my mom to make all the pieces of potatoes crispy but doing that over stove is simply not possible. Either the potatoes would be crispy from outside but not completely cooked through or they would entirely become mushy.
That’s when I came up with this technique of Baking Aloo Jeera in the oven instead of cooking it over stove stop. I want the authentic flavor of Aloo Jeera, look of the same but crispy in every bite.
This technique makes the entire process of making this vegetable so much easier as you do not need to stand over the stove, stirring it, or being afraid that it might stick to the pot. While the Aloo Jeera is baking in the oven, you can prepare the Rotis and your lunch/dinner is ready in 30 mins.
Looking for more delicious Indian recipes? Check our my Palak Paneer recipe.
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Baked Aloo Jeera
Ingredients
- 4 Large Gold Potatoes (Diced in small ½ inch pieces)
- 2 tbsp Light Olive Oil
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ¼ tsp Asafetida
- 2 tsp Coriander Powder
- 1 tsp Cumin seeds
- Cilantro (for garnishing)
Instructions
- Preheat oven to 450 degree F. Line a large baking tray with aluminum foil and keep aside.
- In a large mixing bowl, add 2 tbsp light olive oil, 1 tsp salt, 1 tsp turmeric powder, 1 tsp Red Chili Powder, ¼ tsp Asafetida, 2 tsp coriander powder, 1 tsp cumin seeds and mix everything and keep aside.
- Wash, peel and dice 4 large potatoes in small ½ inch pieces. Put them in the large mixing bowl and toss them in the spices. Make sure all the potato pieces and coated well with the spices.
- Lay them evenly on baking tray lined with aluminum foil. Make sure there is space between each potato piece and they’re not overcrowded.
- Bake at 450 degree F for 25 mins. Toss them halfway through and continue cooking.
- Remove from the oven, and garnish with some fresh chopped cilantro. Serve hot with roti or any other Indian flat bread of your choice.