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Jeera Delights: Recipes Using Jeera For A Flavourful Meal

Welcome to our culinary adventure, where we dive into the aromatic world of jeera, also known as cumin. In this blog post, we will introduce you to the magic of jeera and share some delightful recipes that will tantalize your taste buds.

Jeera Recipes

Jeera is a versatile spice that adds a distinctive flavour and aroma to dishes from various cuisines around the globe. Whether you’re a spice aficionado or just beginning to explore the wonders of cooking, jeera is a must-have in your pantry.

Get ready to board a flavorful journey that will leave you craving for more!

In this article, we will explore the versatile spice, jeera, also known as cumin. Discover its unique flavour and aroma that can transform your dishes. We have some exciting recipes to showcase the magic of jeera.

Elevate your cooking skills and experience the delightful flavours of jeera-infused dishes.

Jeera Recipes Infused With Flavour & Nutrition

1. Aloo Jeera:

Aloo Jeera Recipe


  • 2 tsp oil
  • 1 tbsp cumin seeds/jeera
  • 1-inch ginger (finely chopped)
  • 2 green chilli (finely chopped)
  • ½ tsp turmeric/haldi
  • 1 tsp Kashmiri red chilli powder / lal mirch powder
  • ½ tsp coriander powder
  • ¾ tsp amchur / dry mango powder
  • pinch of hing / asafoetida
  • salt to taste
  • 2 boiled potatoes (peeled & cubed)
  • 1-2 tbsp water
  • 2 tbsp coriander leaves (finely chopped)

Aloo Jeera Instructions:

Firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic. Add in 1-inch ginger and 2 green chillies. Saute for a minute.

Keep the flame low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¾ tsp amchur, a pinch of hing and salt to taste. Saute everything on a low flame. Be mindful not to burn the spices.

Then add 2 boiled and cubed potatoes. (Pressure cook the potatoes for 2 whistles) Mix gently without breaking the potatoes.

Add 2 tbsp of water, cover and simmer for 5 minutes. After 5 minutes, potatoes will absorb all the spices. Garnish some coriander leaves and serve Aloo Jeera with rice or chapati.

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2. Jeera Biscuits:

Jeera Biscuits Recipe


  • ½ cup (100 gm) butter, softened
  • 1½ cups (200 gm) wheat flour/atta
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp cumin/jeera
  • 3 tbsp milk


In a big bowl, take ½ cup butter and beat well until it becomes smooth and creamy.

In a sieve, combine 1½ cup wheat flour, ½ tsp salt, ½ tsp baking powder and ¼ tsp baking soda. Sieve the flour well making sure there are no lumps

Now add 1 tbsp cumin and mix well to a crumble texture. To this, add 3 tablespoons of milk and begin to put together the dough.

You do not have to knead this dough. Only combine all the ingredients into a smooth mixture. Make the dough into a cylindrical shape.

Wrap the dough in cling wrap and refrigerate for 30 minutes. Cut into thick slices and place on the baking tray. Sprinkle a little jeera on top and press gently.

Preheat the oven and bake at 180 degrees Celsius for 15 minutes. Cool completely and enjoy jeera biscuits for a week.

3. Jeera Rice

Jeera Rice Recipe


  • ½ cup basmati rice
  • 1 tsp oil
  • ½ tsp salt
  • 1 tsp ghee / clarified butter
  • 1 tsp cumin/jeera
  • 2 tbsp coriander (finely chopped)
  • water (to soak & boil)

Jeera Rice Instructions:

In a cooker heat 1 tsp ghee and splutter 1 tsp cumin seeds. Now add ½ cup basmati rice (soaked for 20 minutes) and saute for a minute.

Add 1 cup of water, ¼ tsp salt and mix well. Cover and pressure cook for 2 whistles. Finally, add 2 tbsp coriander leaves and enjoy jeera rice with dal.

4. Jaljeera

Jaljeera Recipe


  • fistful mint leaves/pudina
  • fistful coriander leaves
  • few ice cubes
  • ½ inch ginger (grated)
  • 2 tsp cumin seeds
  • ½ tsp amchur powder / dry mango powder
  • black salt to taste / salt
  • 2½ glass water
  • ½ lemon
  • ½ tsp pepper (crushed)


Dry roast jeera till they start to turn dark. Cool it and make it into a powder. 

A fistful of mint leaves and coriander leaves along with water should be blended into a smooth paste.

Grate the ginger and add a few ice cubes to it in a large jug. You can now add the coriander-mint paste to the jug.

Following this, the roasted cumin powder, a little amchur powder for tanginess and some salk (black or regular table salt). Squeeze lemon into this along with 2 glasses of water.

Ground some fresh black pepper into this and give it a mix. Taste and add more seasoning according to your taste buds. Serve it in a chilled glass along with ice cubes, boondi and fresh mint leaves.

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5. Jeera Pani (for Pani Puri)


  • 2 tbsp cumin
  • ½ tsp pepper
  • 1 tsp chaat masala
  • 3 tbsp mint
  • 1 chilli
  • ½ lemon
  • 4 cup water


  1. Roast 2 tablespoons of cumin on a low flame until it gives out its flavourful aroma.
  2. Cool it and ground it into a smooth paste along with ½ tsp pepper, 1 tsp chaat masala, 3 tbsp mint, 1 chilli and ½ lemon.
  3. Add 4 cups of water and salt to this paste.
  4. Taste it and add a little jaggery to it if you like the taste.
  5. You can also add a few coriander leaves while grinding the paste for more flavour.

Chicken Jeera:

Chicken Jeera Recipe


  • 1/2 Kg whole chicken
  • 2 Onions
  • 2 tsp jeera (cumin)
  • 1 1/2 tsp pepper
  • 1/2 tsp saunf (fennel)
  • 1/2 tsp cloves
  • 4 Cinnamon sticks
  • 2 Elaichi pods (cardamom)
  • 2 tsp coriander seeds
  • 2 tsp ginger-garlic paste
  • Oil
  • Salt to taste
  • Curry leaves


Chop the onions and keep them aside.

Dry roast all the ingredients and keep them aside.

Take a pan and add the oil. Heat it, add the onions, and let them fry till they turn pink. Add the curry leaves and ginger-garlic paste and fry till it’s rid of its raw smell. Add the chicken and fry till the chicken is done.

Cook it till the chicken is half done and then add the roasted masala along with some salt. Fry it till it’s dry, add coriander leaves, and serve hot with rice.

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Frequently Asked Questions:

1. What is jeera and how is it used in cooking?

Jeera, also known as cumin, is a popular spice used in various cuisines. It has a warm, earthy flavour and is used either whole or ground. Jeera adds depth to dishes and is commonly used in Indian, Middle Eastern, and Mexican recipes.

2. How should jeera be stored to maintain its freshness?

To preserve the freshness of jeera, store it in an airtight container in a cool, dry place away from direct sunlight. Whole jeera seeds can retain their flavour for up to one year, while ground jeera should be used within six months for optimal taste.

3. Can jeera be substituted with other spices?

While jeera has a unique flavour, you can use ground coriander or caraway seeds as substitutes in recipes if you don’t have jeera available. However, note that the taste profile will differ slightly.

4. Are there any health benefits associated with consuming jeera?

Jeera is known for its potential health benefits. It aids in digestion, improves metabolism, and may have anti-inflammatory properties. It is also a good source of iron and antioxidants. As always, it’s recommended to consult with a healthcare professional for personalised advice on your specific health needs.

Jeera has the power to elevate your dishes and add a touch of culinary magic to your meals. So, embrace the enchanting flavours of jeera and let your taste buds revel in its aromatic wonders. Explore, create, and enjoy the jeera-infused delights that await you in your kitchen. Happy cooking!

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