Go Back
Jeera Aloo recipe

Jeera Aloo (Spiced Cumin Potatoes)

Jeera Aloo is a simple, flavorful Indian vegetarian recipe made with boiled potatoes cut into cubes and tempered with cumin seeds and aromatic spices. This healthy, gluten-free potato dish is quick to prepare and pairs well with roti, paratha, puri, or rice. Jeera Aloo is light, nutritious, and perfect for lunch, dinner or as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people
Calories 210 kcal

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.
Keyword aloo jeera recipe, cumin potatoes recipe, jeera aloo, jeera aloo recipe, spiced cumin potatoes