Cumin Seeds | Jeera Manufacturers & Export in India at Best Price

Cumin, a versatile and aromatic spice, is derived from the dried seeds of the Cuminum cyminum plant. It is a staple in kitchens around the world, valued for its warm, earthy flavor and slightly bitter undertones. Native to the Mediterranean and South Asia, cumin has been used for centuries in cooking and traditional medicine. The spice adds depth to a wide variety of dishes, ranging from curries, stews, soups, and rice to roasted vegetables and meat marinades.

Cumin is available in two main forms: whole seeds and ground powder. Both versions offer a unique taste experience, with whole seeds often used in tempering or toasting to release their full flavor, while ground cumin is more commonly added to spice blends like garam masala, chili powder, and taco seasoning

Beyond its culinary appeal, cumin is known for its potential health benefits. It's packed with antioxidants, promotes digestion, and may help regulate blood sugar. In traditional medicine, cumin has been used to treat digestive disorders, improve immunity, and alleviate symptoms of respiratory conditions.

The spice also plays a significant role in cultural and regional cuisines. In Indian, Middle Eastern, Mexican, and North African cooking, cumin is indispensable, offering a distinctive taste that enhances a dish’s complexity. Its bold, aromatic qualities make it a must-have in any spice cabinet, enriching not just the flavor but also the nutritional value of meals.

Jeera Aloo Sabji

Main Ingredients

For Jeera Aloo Sabji:

4 medium potatoes (boiled, peeled, and cubed)
2 tablespoons oil or ghee
1 teaspoon mustard seeds (optional)
2 teaspoons cumin seeds (jeera)
1-2 green chilies (slit or chopped)
1/2 teaspoon ginger (grated or paste)
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste)
1/2 teaspoon coriander powder
1/2 teaspoon dry mango powder (amchur)
Salt to taste
Fresh coriander leaves (chopped, for garnish)
Juice of 1/2 lemon (optional)

Instruction

Step 1 - Prepare the Tempering

Heat oil: In a heavy-bottomed pan or kadai, heat oil or ghee over medium heat.
Add cumin seeds: Once the oil is hot, add the cumin seeds and let them sizzle and crackle until aromatic. You may also add mustard seeds if using.
Add green chilies and ginger: Toss in the green chilies and grated ginger. Sauté for a few seconds until fragrant.

Step 2 - Spice the Potatoes

Add the spices: Lower the heat slightly and add turmeric powder, red chili powder, and coriander powder. Stir quickly to prevent the spices from burning.
Add the potatoes: Add the boiled and cubed potatoes to the pan. Mix gently so that the potatoes are evenly coated with the spices and cumin.

Step 3 - Final Touches

Cook and stir: Cook the potatoes on medium-low heat for 5–7 minutes, stirring occasionally until slightly crispy on the edges and fully infused with the spices.
Add dry mango powder: Sprinkle dry mango powder (amchur) and mix well. This gives the sabji a nice tangy kick.
Lemon juice (optional): For an extra fresh and zesty flavor, squeeze in some lemon juice before serving.

Step 4 - Garnish and Serve

Garnish: Top with freshly chopped coriander leaves.
Serving Suggestions: Jeera Aloo pairs wonderfully with hot puris, parathas, or plain dal-rice. It’s also perfect as a lunchbox or travel meal due to its dry nature.

Tips for the Perfect Jeera Aloo

Use Desi Potatoes: Varieties like red potatoes or Indian aloo give the best texture and flavor.
Don’t Overcrowd the Pan: Let the potatoes crisp up slightly for that delicious roasted finish.
Tanginess Control: Adjust the amount of amchur or lemon juice depending on your taste preference.

Why You’ll Love Jeera Aloo Sabji:

Bold Cumin Flavor: The star of the dish—jeera (cumin)—brings warmth, depth, and aroma.
Quick & Easy: Made with pantry staples and ready in under 30 minutes.
Versatile Dish: A perfect side for everyday meals or festive thalis alike.

Yield

4 Servings

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes