You can make Jeera Aloo, the classic Indian potato and cumin sabzi, in the microwave in just 30 minutes. This recipe uses simple ingredients and is easy to follow, promising a comforting meal.
While I have many air fryer and oven recipes on my website, which aren't always basic, I'm now focusing on easier microwave recipes. After sharing the microwave chicken curry and basmati rice microwave recipe, it's time for a simple Indian potato dish, so I chose Jeera Aloo.
Jump to:
- Debjani's Note
- About this Jeera Aloo in Microwave recipe
- Ingredients for easy microwave jeera aloo
- Jeera Aloo in Microwave - recipe steps with pictures
- Substitutions and variations
- Equipment
- Storage
- Top tip
- Frequently Asked Questions
- Related Microwave Recipes
- Recipe Card
- Have you tried the jeera aloo in microwave recipe from Debjanir Rannaghar!
- Here's the jeera aloo recipe in a microwave Pin for your Pinterest Board
Debjani's Note
As I've mentioned in recent posts, I'll be sharing mostly microwave recipes for a while. This Jeera Aloo recipe is prepared in the microwave, not on the stovetop. For years, I've used my microwave's basic functions alongside my oven, but I never planned to share those recipes. While you can make dishes that taste similar in the microwave, especially for Indian cooking, the process and texture will differ since it doesn't allow for frying.
Cooking often involves a bit of trial and error. Given the current LPG shortage, it's wise to use our kitchen appliances efficiently. If you own gadgets like a microwave, OTG, convection oven, induction cooktop, infrared cooktop, rice cooker, or air fryer, try using them to their full potential! You can prepare more than just simple meals with these; I certainly do.
If this recipe helps you, I'd appreciate it if you'd leave a comment and let me know what other microwave, air fryer, or stovetop-free recipes you'd like me to share. This helps me plan my future content. As you know, I cook to eat first and then write about it; creating recipes solely for the website isn't my style. Food is a basic necessity, and that's the approach I take with my recipe website, Debjanir Rannaghar.
About this Jeera Aloo in Microwave recipe
Does microwave jeera aloo taste the same as jeera aloo made slowly on a stovetop? To be clear, this microwave potato cumin dish is delicious, even if it's not exactly like the stovetop version. Most importantly, it's incredibly easy to make. You might even find yourself sticking with this method long-term once you realize how simple it is. For everyday cooking, however, the traditional recipe is still a great choice.
When it comes to microwave recipes, keep them simple. That's my rule of thumb. I don't believe in over-complicating things by constantly taking bowls out of the microwave for mixing during regular cooking. The goal is to make cooking easier for you. If you prefer the traditional method, stick with that. This particular recipe, for instance, aims to be as straightforward as possible.
Ingredients for easy microwave jeera aloo
- Potato
- Onion
- Tomato
- Coriander Leaves (optional)
- Green Chilies
- Cumin Seed / Jeera
- Dry red chili
- Turmeric powder
- Salt
- Oil
- Ghee (optional)
See recipe card for quantities.
Jump to RecipeJeera Aloo in Microwave - recipe steps with pictures
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Let's see how to cook easy jeera aloo in a microwave!
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For this recipe, I used three large potatoes. First, wash and pat the potatoes dry, then peel their skin. Cut them into small pieces, as shown in the image. Also, roughly chop one tomato and slice one onion. Slice two to three green chilies, and if you like, chop some coriander leaves.
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Next, find a flat, microwave-safe casserole with a lid, preferably made of glass. Refer to the pictures for an idea of what to use.
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Add two teaspoons of oil to this casserole, along with two dried red chilies and one teaspoon of cumin seeds for tempering.
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Heat this tempering in the microwave on high for one minute.
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Carefully remove the casserole and add one teaspoon of turmeric powder and one teaspoon of salt.
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Mix the tempering and spices well with a spoon.
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Now, add all the prepared vegetables-potatoes, tomatoes, onions, coriander leaves, and green chilies-to the casserole. Mix the vegetables with the spice blend. Some people fry the onions first before adding other vegetables, but I find this makes microwave cooking unnecessarily complicated.
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Finally, cover the casserole with its lid. If your casserole doesn't come with a lid, you can use a glass plate to cover it.
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Place it in the microwave with the lid on and cook on high for 5 minutes.
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Afterward, remove it and carefully open the lid.
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You'll notice a lovely color developing and a pleasant aroma. Stir it well with a spoon to ensure even cooking, as microwave cooking doesn't allow for much stirring. At this point, you can add 1 teaspoon of ghee and mix it in. This step is optional, but it will enhance the flavor of your jeera aloo.
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Cover it again and return it to the microwave, cooking on high for another 9 to 11 minutes, depending on your potatoes. For example, Chandramukhi potatoes took 9 minutes in this stage. It's best to check after 9 minutes to see if more cooking time is needed.
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Your microwave jeera aloo is now ready! Serve your microwave jeera aloo with a simple dal and rice for a delicious meal. This reminds me that I should share my Microwave Dal recipe soon!
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For safety, always use gloves when putting dishes into or taking them out of the microwave throughout the cooking process.
Substitutions and variations
Potato - The cooking time for potatoes in this recipe will vary from 18 to 22 minutes, depending on the type you use.
Coriander leaves - While optional in jeera aloo, coriander leaves are recommended when cooking in a microwave to add an extra layer of flavor.
Ghee - Ghee is also optional but provides a desirable richness and taste.
Oil - I used unflavored vegetable oil, but olive oil or mustard oil are also suitable.
Chili - I combine green chilies and dry chilies, but chili powder can be used instead. Adjust the amount of chili to your preferred level of spice.
Equipment
For the microwave version of this Indian potato curry, a flat casserole or bowl with a lid is best, and glass is preferred. Microwave-safe, BPA-free plastic cookware is also an option, though I personally don't use it. Always use gloves when handling hot bowls; this is very important.
Storage
You can store this jeera aloo in an airtight container in the refrigerator for one day. Simply reheat and enjoy. For microwave cooking, simplicity is key.
Top tip
For microwave cooking, simplicity is key.
Frequently Asked Questions
The main ingredients are potatoes and cumin seeds, along with common spices.
This recipe is for Jeera Aloo, an Indian potato and cumin curry. Yes, you can easily cook potato curry in a microwave.
Absolutely! Simply leave out the ghee, and your dish will be vegan.
Related Microwave Recipes
Looking for other recipes like this? Try these:
Recipe Card
Jeera Aloo in Microwave Recipe | Indian Potato Cumin Sabzi in a microwave oven
Ingredients
- 3 Potato big
- 1 Onion medium
- 1 Tomato big
- ½ bunch Coriander Leaves optional
- 2-3 Green Chilies
Tempering
- 1 teaspoon Cumin Seed / Jeera
- 2 Dry red chili
Spices and others
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 teaspoon Oil
- 1 teaspoon Ghee optional
Instructions
- For this recipe, I used three large potatoes. First, wash and pat the potatoes dry, then peel their skin. Cut the potatoes into small pieces, as shown in the image.
- Next, roughly chop one tomato and slice one onion.
- Also, slice two to three green chilies. I've also chopped some coriander leaves, but this step is optional.
- Now, grab a microwave-safe, flat casserole with a lid, preferably made of glass. Refer to the pictures for an idea of what to use.
- Pour two teaspoons of oil into the casserole and add two dry red chilies and one teaspoon of cumin seeds for tempering.
- Heat this tempering in the microwave on high for one minute.
- Carefully remove the casserole and add one teaspoon of turmeric powder and one teaspoon of salt.
- Use a spoon to mix the tempering with the spices.
- Then, add all the prepared vegetables-potatoes, tomatoes, onions, coriander leaves, and green chilies-to the casserole.
- Mix the vegetables well with the spice mixture. Some people fry the onions first before adding other vegetables, but I skip this step as it makes microwave cooking unnecessarily complicated.
- Finally, cover the casserole with its lid. Mine came as a set; you can use a similar lid or a glass plate to cover it.
- Place it in the microwave with the lid on and cook on high for 5 minutes.
- Afterward, remove it and open the lid. You'll notice a lovely color and a pleasant smell developing.
- Stir well with a spoon to ensure even cooking in the microwave, as we don't get many chances to stir during this process.
- Now, if you want extra flavor, add 1 teaspoon of ghee and mix it in; this step is optional but recommended.
- Cover it again and return it to the microwave, cooking on high for another 9-11 minutes, depending on your potato type. For instance, I used Chandramukhi potatoes, which took 9 minutes at this stage. It's best to check after 9 minutes to see if more cooking time is needed.
- Your microwave Jeera Aloo is now ready!
- Enjoy this microwave Jeera Aloo with some simple dal and rice.
- For your safety, always use gloves when putting dishes into or taking them out of the microwave throughout the entire cooking process.
Notes
- The cooking time for the potatoes in this recipe will vary from 18 to 22 minutes, depending on the potato type you choose.
- Coriander leaves are optional in Jeera Aloo, but I recommend adding them when cooking in a microwave to enhance the flavor.
- Ghee is also optional, though it contributes a desirable richness and taste. Skip ghee to make jeera aloo vegan.
- I used unflavored vegetable oil for cooking, but olive oil or mustard oil is also suitable.
- For spice, I combine green and dry chilies, but chili powder works too. Adjust the amount to achieve your desired level of heat.
- When making an Indian potato curry in the microwave, I suggest using a flat casserole dish or a lidded bowl, preferably made of glass. While microwave-safe, BPA-free plastic cookware is an option, I personally don't use it.
- Remember to always use gloves when handling hot bowls.
- You can store this Jeera Aloo in an airtight container in the refrigerator for one day. Simply reheat and enjoy.
Nutrition
Have you tried the jeera aloo in microwave recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the jeera aloo recipe in a microwave Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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