Jeera Aloo Recipe (Cumin Potatoes)
Learn how to make Jeera Aloo at home with this simple, step-by-step Indian 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 Jeera Aloo.
Ingredients for Jeera Aloo
- Potatoes – 5 to 6 large, boiled and cubed
- Mustard oil – 3 tablespoons (or use any cooking oil of your choice)
- Cumin seeds (Jeera) – 2 tablespoons
- Coriander seeds – 1 teaspoon
- Asafoetida (Hing) – ¼ teaspoon
- Dried red chilies – 4 to 5
- Crushed garlic and green chili paste – 1 tablespoon
- Turmeric powder – ½ teaspoon
- Red chili powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Black pepper powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Kashmiri red chili powder – ½ teaspoon (for color and mild heat)
- Salt – to taste
- Dry mango powder (Amchur) – ½ teaspoon
- Fresh coriander leaves – for garnish (optional)
Jeera Aloo Recipe Step-by-Step Instructions
Boil the Potatoes
1. To prepare Jeera Aloo, start by taking 5-6 large potatoes. Wash them thoroughly under clean water to remove any dirt. Once clean, place the potatoes in a pressure cooker and boil for 3 whistles until they are soft and fully cooked.
2. After boiling, peel and cut the potatoes into medium-sized cubes. Well-boiled potatoes form the base of a flavorful Jeera Aloo.
Prepare the Tempering
3. To prepare the tadka, heat 3 tablespoons of mustard oil (or any oil of your choice) in a wok or pan over high heat. Allow the oil to heat up thoroughly, once the oil is hot add:
- 2 tablespoons of cumin seeds
- 1 teaspoon of coriander seeds
Let the seeds sizzle and pop, releasing their natural aromas. This tadka infuses the potatoes with rich, earthy flavors, an essential step in making delicious Jeera Aloo.
Add Aromatics to the Tadka
4. Add ¼ teaspoon asafoetida (hing) and 4–5 dried red chilies to the hot oil. Stir well and let the spices cook for about 1 minute on high heat.
This step is crucial in building the robust spice base for Jeera Aloo and elevates the overall flavor profile.
Add the Boiled Potatoes
5. Add the boiled potatoes into the pan. Stir the potatoes gently to coat them evenly with the tempering and spices.
Cook the Potatoes
6. Let the potatoes cook on medium flame for about 2 minutes. This allows them to absorb the rich flavors of cumin seeds, coriander, and other spices, creating a well-seasoned base.
This step ensures that each cube of potato is evenly coated with the tadka, preparing a flavorful Jeera Aloo.
7. Add 1 tablespoon crushed garlic and green chili paste, which will give the dish a nice spicy taste.
8. 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)
Stir well to coat the potatoes evenly. These spices bring warmth, color, and complexity to the Jeera Aloo, enhancing its authentic North Indian flavor.
9. Thoroughly mix all the spices, ensuring the potatoes are evenly coated. Continue to stir gently on medium flame for about 5 minutes, allowing the spices to blend well and infuse the potatoes with rich, balanced flavor
Garnish and Serve Jeera Aloo
10. 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
- Serve Jeera Aloo with Dal Fry or Dal Makhani, along with roti or steamed rice, for a healthy and satisfying meal.
- Include Jeera Aloo in a traditional North Indian vegetarian thali featuring dal, rice, raita, curry, and salad, making it a balanced diet for those looking for a Healthy Recipe.
- Eat Jeera Aloo with hot parathas or fluffy puris, a simple yet delicious combination often featured in Healthy Indian Recipes collection. Whether served with roti for a light lunch or with rice for a comforting dinner, it makes a classic and wholesome Indian meal.
FAQ
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 tablespoons mustard oil or any cooking oil
- 2 tablespoons cumin seeds jeera
- 1 teaspoon coriander seeds
- 1/4 teaspoon asafoetida hing
- 4 dried red chilies
- 1 tablespoon crushed garlic and green chili paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon Kashmiri red chili powder
- Salt – to taste
- 1/2 teaspoon dry mango powder amchur
- Fresh coriander leaves chopped optional
Instructions
- Wash and pressure cook the potatoes for 3 whistles until soft.
- Let them cool, peel the skin, and cube the potatoes.
- To prepare the tadka (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.
- Add crushed garlic-green chili paste.
- Add 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 Jeera Aloo with roti, puri, or rice.
Notes
- Adjust chili in potatoes to taste.
- 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.
