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 Jeera Aloo.

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 Photos)

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

• 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.

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