Jeera Aloo Recipe (Cumin Potatoes)
Learn how to make the classic Indian potato dish, Jeera Aloo, at home with this easy, step-by-step recipe. Jeera Aloo is a simple Indian vegetarian dish made with boiled potatoes and flavored with cumin seeds and aromatic spices.
It’s a popular potato dish that is packed with flavor. This healthy Indian recipe can be served with dal fry, roti, naan, or rice. Whether you’re looking for how to make a simple potato curry, how to cook a gluten-free Indian dish, or just a quick aloo recipe without onion and garlic for lunch or dinner, Jeera Aloo is the ideal dish to try. It’s light, gluten-free, nutritious, and full of flavor, making it a great Indian meal. Follow this recipe guide with photos to prepare this spicy and flavorful Indian-style cumin potato stir-fry.
Jeera Aloo Ingredients with Substitutes
- Potatoes: Potatoes are the main ingredient of this dish. I usually use starchy ones like russet or Indian aloo for a soft texture. Waxy potatoes like baby potatoes or red potatoes also work if you prefer firmer cubes that hold shape better.
- Mustard oil: I love the sharp, pungent flavor mustard oil brings, it gives Jeera Aloo a traditional North Indian punch. But if it’s too strong for your taste, you can use ghee, sunflower oil, or peanut oil for a milder version.
- Cumin seeds (Jeera:) This is the star of the dish. I toast the cumin seeds in hot oil until they crackle and turn aromatic. There’s no real substitute here, but caraway seeds (shahi jeera) can be used for a different flavor.
- Coriander seeds: I crush these slightly before adding for extra texture and flavor. If you don’t have whole coriander seeds, just use coriander powder instead.
- Asafoetida (Hing): Hing adds a deep, savory base but you can skip asafoetida if you don’t have it, or use onion or garlic powder for a similar umami effect.
- Dried red chilies: These add smoky heat and a touch of color. I use them whole for aroma and visual appeal. You can use red chili flakes or even smoked paprika if you prefer a milder version.
- Crushed garlic and green chili paste: This mix gives bold flavor and heat. I usually make a fresh paste, but store-bought ginger-garlic-chili paste works too. Adjust the spice to your liking.
- Spices: For Jeera Aloo, I use basic spices that are easy to find. Kashmiri red chili powder adds heat, you can use cayenne pepper for more spice, turmeric gives the dish its yellow color, coriander powder adds a mild, earthy flavor and salt brings everything together. These simple spices make the potatoes tasty. Rock salt or pink salt can also be used, especially during fasting.
- Cumin powder: It adds depth alongside whole cumin seeds. I sometimes toast cumin seeds and grind them fresh for extra flavor. You can skip it if you’ve used enough whole jeera.
- Black pepper powder: Adds a sharp, warm spice kick. You can skip this or use white pepper if you want milder heat.
- Garam masala: I sprinkle this on potatoes toward the end for that classic North Indian aroma.
- Dry mango powder (Amchur:) Amchur adds a tangy, chatpata kick. You can also use lemon juice, tamarind pulp, or chaat masala if amchur isn’t available.
- Fresh coriander leaves: I usually add a handful for freshness and color. If you don’t have it, try mint leaves for the garnish.
How to Make Jeera Aloo (Step by Step)
1. To prepare Jeera Aloo, start by taking 5-6 large potatoes. Wash them thoroughly under clean water to remove any dirt. Pressure cook them for 3 whistles until they are soft and fully cooked. Cut the boiled potatoes into medium-sized cubes.
2. Heat oil in a wok or pan over high heat. Once hot, add 2 tablespoons cumin seeds, 1 teaspoon coriander seeds, ¼ teaspoon asafoetida (hing), and 4–5 dried red chilies. Stir and let them sizzle for about 1 minute to release their aroma.
3. Add the boiled potatoes to the pan, stir gently to coat them with the tempering and spices, cook on medium flame for 2 minutes to absorb the flavors, then add 1 tablespoon crushed garlic and green chili paste for a spicy kick.
4. Now, add the following spices to the pan:
- 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 (for color and mild heat)
- Salt to taste
- ½ teaspoon dry mango powder (amchur) (for a tangy finish)
Thoroughly mix all the spices and stir well to coat the potatoes evenly. These spices bring warmth, color, and complexity to the Jeera Aloo, enhancing its authentic North Indian flavor.
5. Once the potatoes are well-coated with the spices, garnish with freshly chopped coriander leaves for a burst of color and freshness. Jeera Aloo pairs beautifully with naan, roti, or plain steamed rice.
Serving Suggestions for Jeera Aloo
- With Dal and Roti: Serve Jeera Aloo with Dal Fry or Dal Makhani, along with plain roti, tandoori roti, or steamed rice. It’s a classic combination for a quick and satisfying meal.
- Indian Thali: Include Jeera Aloo in a traditional North Indian vegetarian thali featuring dal, rice, raita, curry, and salad. It makes for a balanced and wholesome meal, especially for those looking for healthy Indian recipes.
- As a Side Dish: Enjoy Jeera Aloo with hot parathas or fluffy pooris. A side of plain yogurt or boondi raita helps balance the spices and rounds out the meal. This simple yet flavorful pairing is often seen in healthy Indian recipe collections.
- As a Tiffin Option: Jeera Aloo is perfect for lunchboxes, picnics, or travel meals. Whether served with roti for a light lunch or with rice for a cozy dinner, it makes a classic and satisfying Indian meal.
Frequently asked questions
Jeera Aloo usually happens if the potatoes are overboiled or stirred too vigorously while mixing.
Cumin Potatoes has a mild to medium spice level depending on the amount of red chili used.
You can also serve cumin potatoes as a side dish with Indian dal, stuff it into parathas, or use it as a filling for wraps and sandwiches.
Recipe Card
Jeera Aloo (Spiced Cumin Potatoes)
Equipment
- 1 Pressure cooker or pot for boiling potatoes
- 1 Knife and chopping board
- 1 Spatula or flat spoon (for stirring)
- 1 Wok or deep frying pan (for cooking tadka and mixing)
- 1 Strainer (if needed to drain boiled potatoes)
Ingredients
- 5 large potatoes boiled and cubed
- 3 tbsp mustard oil or any cooking oil
- 2 tbsp cumin seeds jeera
- 1 tsp coriander seeds
- ¼ tsp asafoetida hing
- 4 dried red chilies
- 1 tbsp crushed garlic and green chili paste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp black pepper powder
- ½ tsp garam masala powder
- ½ tsp Kashmiri red chili powder
- Salt
- ½ tsp dry mango powder amchur
- Fresh coriander leaves chopped (optional)
Instructions
- Wash and pressure cook the potatoes for 3 whistles until soft. Turn off the stove and let them cool, then peel the skin, and cube the potatoes.
- To prepare the tempering. Heat oil in a pan. You can use any oil of your choice.
- Add cumin seeds and coriander seeds. Let them sizzle and pop to release aroma.
- Add asafoetida and dried red chilies. Sauté for a minute.
- Add cubed potatoes to the pan and stir gently to coat with the tadka. Cook for 2 minutes on medium flame.
- Next, add crushed garlic-green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, garam masala powder, and Kashmiri chili powder.
- Add salt as per taste and amchur powder.
- Mix everything well and cook for 5 more minutes until flavors blend.
- Garnish with chopped coriander leaves. Serve hot.
Notes
- Adjust chili in potatoes to taste. You can swap mustard oil with ghee for richer flavor.
- Add lemon juice on top instead of amchur for tanginess.
- For extra crispiness, pan-fry boiled potatoes before adding spices.
