First, peel the boiled potatoes and cut them into medium-sized pieces. Make sure not to cut them too small, as they might break while frying. On the other hand, if the pieces are too big, the spices won’t coat properly. Medium-sized pieces are perfect for this recipe.

Now, heat a heavy-bottomed pan and add 2-3 tablespoons of mustard oil.

Once the oil is hot, add 2 teaspoons of cumin seeds (jeera).

As soon as the cumin starts to crackle, add 1 teaspoon of coarsely crushed coriander seeds. This will give the dish an amazing flavor.

Next, add ¼ teaspoon asafoetida (hing) and few curry leaves, and sauté them for a few seconds until they release their aroma and lose their raw taste.

Now, add the chopped potatoes into the pan and keep the flame on medium to high.

Gently stir-fry for 3-4 minutes until the potatoes develop a light golden crust.

This step is very important because it gives the potatoes a crispy texture and enhances their taste.

Once the potatoes are well-fried, reduce the heat to low and start adding the spices one by one:

1 tablespoon ginger-green chili paste

½ teaspoon turmeric powder

½ teaspoon red chili powder

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon black pepper powder

½ teaspoon garam masala

½ teaspoon Kashmiri red chili powder

¾ teaspoon salt

½ teaspoon dry mango powder (amchur)

Now, gently mix everything well and let it cook on low flame for 3-4 minutes.

Make sure not to add any water, as it can ruin the texture of the potatoes.

After 3-4 minutes, turn off the flame and garnish with freshly chopped coriander leaves.

Your delicious and spicy Jeera Aloo is now ready!

Serve it hot with parathas, puris, rotis, dal-rice, or any meal of your choice. Enjoy!

Important Tips For Perfect Spicy Jeera Aloo 

1. Let the boiled potatoes cool down completely before using them; otherwise, they might break while frying.

2. If you're short on time, refrigerate the boiled potatoes for 15-20 minutes to help them set properly.

3. Always cook the spices on low flame so that their raw taste disappears and they blend well with the potatoes.

4. If you love extra tanginess, feel free to add a little more dry mango powder (amchur).

5. Use mustard oil for the best flavor, as it enhances the taste of this dish beautifully.

So friends, this was the quick and delicious Spicy Jeera Aloo recipe! Try making it my way just once, and I promise you’ll love it so much that you’ll want to cook it again and again. Serve it to your family and friends, and enjoy all the compliments!

If you liked this recipe, share it and let me know in the comments how it turned out for you. Happy cooking!

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