Masaledar Jeera Aloo Recipe | How to make Jeera Aloo at Home | Jeera Aloo Sabji Recipe – Step By Step with Images and Video.
Craving a bold, spicy, and quick Indian side dish that hits all the right flavors? Say hello to Chatpate Sukhe Aloo—a fiery dry potato sabzi that’s tangy, masaledar, and irresistibly good! 🥔🌶️
The best part? It comes together in just 5–7 minutes using boiled potatoes, crushed whole spices, and no onion or tomato—making it perfect for busy days or when you’re low on ingredients but high on cravings.
Whether paired with hot pooris, parathas, or even eaten solo straight from the pan, these chatpate aloo are pure magic—perfect for lunchboxes, quick dinners, or satisfying your spice-loving soul. Let’s whip up this flavorful favorite in minutes!
Ingredients of Masaledar Jeera Aloo Recipe
Masaledar Jeera Aloo Recipe Video
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Masaledar Jeera Aloo Recipe – Step By Step
1: Boil 1 kg potatoes in advance and let them cool completely before using. Once cooled, peel and cut them into medium-sized chunks—not too small or too big.
2: In a mortar and pestle, coarsely crush 5–6 black peppercorns, 2 tbsp coriander seeds, and 2 cloves. This will form the base of a fragrant spice mix.
3: Add 1-inch ginger, 2–3 green chilies, and a few fresh coriander stems to the crushed spices and pound everything together into a coarse masala paste.
4: Heat 3 tbsp mustard oil in a heavy-bottomed pan or kadhai until it starts smoking slightly, then reduce the heat to low.
5: Add 1 tsp cumin seeds, 1 tsp mustard seeds, and ½ tsp asafoetida (hing). Let them crackle to infuse the oil with flavor.
6: On low flame, add 2 tsp Kashmiri red chili powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tsp black salt, and 1 tsp amchur (dry mango powder). Stir everything quickly.
7: Add the freshly crushed spice and chili-ginger-coriander mix into the pan. Sauté for a minute to release the aroma. Do not add turmeric—this recipe doesn’t need it.
8: Break 2 dry red chilies by hand and add them to the pan. Give a quick stir and let everything roast on low heat for a few seconds.
9: Splash in a little water (about 2–3 tbsp) to prevent burning and allow the spices to cook further until oil begins to separate.
10: Now add the chopped boiled potatoes into the pan. Gently toss everything so the masala coats the potatoes evenly.
11:Add salt to taste (remember black salt is already added). Cook on medium flame for 4–5 minutes until the potatoes get a slightly crisp, golden layer.
12: Finish with finely chopped coriander leaves and give one last gentle mix to incorporate the fresh flavor.
13: Serve hot! These spicy dry potatoes go perfectly with puris, parathas, chapati, or even just as-is. They also taste amazing when cold—perfect for tiffins or travel!
