Cumin Potatoes Or Jeera Aloo

Jeera Aloo

‘Jeera Aloo’ is an aromatic, simple and yet delicious Indian side dish. Cumin seeds i.e. Jeera enhances the flavour of this whole dish. You can enjoy them with hot puri’s or roti’s. 🙂

Jeera Aloo 1

Jeera Aloo 2

It is one of the easy and simple recipe to prepare, where boiled potatoes are sautéed with the cumin seeds and few other ground spices. This is a no onion – no garlic recipe, and thus perfect for this festive season for those who are fasting. 🙂


Jeera Aloo 3


  • 5-6 medium Potatoes ,boiled and cut into cubes

  • 2 tsp Cumin Seeds

  • 3 Green Chili , fine chopped

  • 1 inch Ginger, fine chopped

  • 1 tbsp Cumin Seed, dry roast and coarsely crushed

  • 2 tbsp Coriander Seed, dry roast and coarsely crushed

  • 1 tsp Red Chili Powder

  • 1/4 tsp Turmeric Powder

  • 1 tsp Dry Mango Powder

  • 1 tbsp Lemon Juice (optional)

  • 1/4 cup Coriander Leaves, fine chopped

  • 1/4 tsp Asafoetida / Hing

  • 2-3 tbsp Oil


  1. Pressure cook the potatoes with around 4 cups of water, until 7 whistles on medium flame. When cooled remove, peel and cut the potatoes to medium cubes and keep aside.

  2. In a pan, dry roast cumin and coriander seeds separately until they mildly change color and turn aromatic. Do not brown or burn it. Now, coarsely ground these seed in a mortar pestle.

  3. Heat oil in a pan, add the cumin seeds. And when it crackles, add ginger, green chilies and asafoetida.

  4. Sautee on low flame for few seconds and then add the roasted-crushed coriander and cumin seeds, red chili powder, turmeric, dry mango powder, salt and half of the coriander leaves.

  5. Sautee for a minute and then add the boiled potato cubes. Toss and mix well, so the potatoes are well coated with the seasoning.

  6. On medium flame roast the potatoes for 5-10 minutes, stirring in between.

  7. Garnish with some lemon juice and remaining coriander leaves.

  8.  The aromatic and delicious Jeera Aloo is ready to be served with hot puri, roti or rice.

  • You can skip lemon juice at the end. i like it tangy and thus have used  them in my recipe.
  • If you don’t have dry mango powder/amchur powder, then you can use 1 lemon juice instead.
  • I prefer to freshly roast and ground the cumin-coriander seeds as it adds to the flavour. You can use the store-bought ones if desired.
  • Any leftover potatoes can be used to make croquettes, parathas or used as a topping for chats.
  • Kindly adjust the spices as per your taste. You can skip the red chili powder to reduce the heat.

16 thoughts on “Cumin Potatoes Or Jeera Aloo

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