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 Indian breads. It is perfect for lunch, dinner or as a side dish.
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.