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Jeera Aloo (Spiced Cumin Potatoes) recipe

Jeera Aloo (Spiced Cumin Potatoes)

by Leena Kohli (@leenakohli)
Prep Time
10min
Cook Time
15min
Total Time
25min
IndianLunchDinnerSideVegetarianVeganDairy-Free

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!

Ingredients

4 Servings
  • 500g
    Potatoes (cubed)
  • 1/4cup
    Tomatoes (ground/pureed) (optional)
  • 3tbsp
    Oil
  • 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
    Salt
  • 1tbsp
    Dried Fenugreek Leaves (Kasuri Methi)
  • 1tsp
    Mango Powder (Amchur)
  • 1tsp
    Garam Masala

Method

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

    Step 1.1: Wash and peel potatoes
  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.

    Step 1.1: 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
  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.

    Step 1.1: Heat oil in a pan on low-to-medium flame and add asafoetida, cumin seeds and mustard seeds
  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.

    Step 1.1: Add chopped potatoes and mix well
  6. Optional: Add ground tomatoes or tomato puree and mix well on low flame for 2 minutes.

    Step 1.1: Optional: Add ground tomatoes or tomato puree and mix well on low flame for 2 minutes
  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.

    Step 1.1: Add coriander powder, pomegranate seeds and dried fenugreek leaves
  9. Season with garam masala. Serve hot with lentils (daal) of your choice and roti or rice.

    Step 1.1: Season with garam masala

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.

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Recipe by

Leena Kohli

(@leenakohli)

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