Jeera Aloo (Spiced Cumin Potatoes) in a white bowl next to a bowl of lentils and rice.

Jeera Aloo (Spiced Cumin Potatoes)

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Jeera Aloo or Spiced Cumin Potatoes is a classic and flavorful North Indian dish, typically served as a side dish with lentils (daal) and rice or rotis. A delicious combination of spices creates a unique flavour that pairs well with potatoes. This recipe is perfect for beginners because it's quick and easy to make from scratch—no pre-cooking required!


4 Servings
  • 500g
    Potatoes (cubed)
  • 1/4cup
    Tomatoes (ground/pureed) (optional)
  • 3tbsp
  • 1/8tsp
    Asafoetida (Hing)
  • 1tsp
    Cumin Seeds (Jeera)
  • 1tbsp
    Coriander Seeds (coarsely ground/powdered)
  • 1tsp
    Mustard Seeds
  • 1tsp
    Red Chilli Powder
  • 1
    Green Chillies (chopped)
  • 1tsp
    Turmeric Powder
  • 6
    Curry Leaves
  • 1tsp
  • 1tbsp
    Dried Fenugreek Leaves (Kasuri Methi)
  • 1tsp
    Mango Powder (Amchur)
  • 1tsp
    Garam Masala


  1. Wash and peel potatoes. Cut them in small cubes (about 1 inch wide) or as desired.

    Peeled potatoes cut in small cubes in a sieve.
  2. Keep the spices (asafoetida, cumin seeds, coriander seeds, mustard seed, red chilli powder, chopped green chillies, turmeric powder, curry leaves, dried pomogranate seeds, dried coriander seeds, and garam masala) in a plate, ready for tempering.

    Various powdered and whole spices in a white plate.
  3. Heat oil in a pan on low-to-medium flame and add asafoetida, cumin seeds and mustard seeds. Stir till they crackle. Add the curry leaves and continue stirring for a few seconds.

    Cumin seeds and curry leaves being tempered with oil in a pan.
  4. Turn the flame down to low. Add salt, turmeric powder, red chilli powder, green chillies, and stir for a few seconds.

  5. Add chopped potatoes and mix well.

    Chopped potatoes mixed with cumin seeds.
  6. Optional: Add ground tomatoes or tomato puree and mix well on low flame for 2 minutes.

    Mustard seeds and curry leaves seasoning on chopped potatoes in a pan.
  7. Sprinkle some water and stir. Cover the pan with a lid and cook for 5-8 minutes on low to medium flame until the potatoes are tender.

  8. Add coriander powder, pomegranate seeds and dried fenugreek leaves. Mix gently and let it cook for 2 minutes.

    Dried fenugreek seasoning on cubed potatoes in a pan.
  9. Season with garam masala. Serve hot with lentils (daal) of your choice and roti or rice.

    Cooked Jeera Aloo (Spiced Cumin Potatoes) in a white bowl.

Tips & Tricks

  1. Instead of dried pomegranate seeds (amchur), you can also add lemon juice in the end.

  2. Ginger-garlic paste can also be added to the tempering to make the dish more flavourful.

  3. Ensure the spices are tempered on a low flame to avoid burning them.

Leena Kohli
Recipe by

Leena Kohli


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