Jeera Aloo | Cumin Seed Potatoes

Potatoes are loved by everyone, or almost everyone!!! This recipe is a comfort food in our families. Be it rice, phulkas or dal, you can enjoy Jeera Aloo with anything. An easy and quick recipe.

Also try: Mix Vegetable Dry.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 Mins, Cooking –  15 Mins, Total – 20 Mins

Servings: 2-3


  1. Potatoes –  4 medium (boiled)
  2. Cumin Seeds (Jeera) – 1 tsp
  3. Asafoetida (Hing) – a large pinch
  4. Coriander Powder – 1 tsp
  5. Red Chilli Powder – 1 tsp (Kashmiri Mirch is preferred for the color)
  6. Garam Masala Powder – 1/2 tsp
  7. Chana Masala Powder – 1/2 tsp (optional)
  8. Dry Mango Powder – 1/2 tsp
  9. Oil – 3 tbsp (you can use ghee as well)
  10. Coriander leaves – for garnishing
  11. Salt to taste.

How to make Jeera Aloo:

  1. Cut boiled potatoes into cubes and keep aside
  2. Heat oil in a kadai or a pan. Add cumin seeds and let it splutter
  3. Turn the flame to low (prevents masala from burning up) and add the spices – coriander powder, red chilli powder and chana masala powder. Saute for 2-3 seconds and immediately add the potatoes and salt
  4. Cook for 8-10 mins on medium flame. Keep sauteing occasionally
  5. Add dry mango powder and garam masala powder. Mix and cook for 1-2 mins
  6. Turn off the flame and add chopped coriander leaves. Mix
  7. Your Jeera Aloo is ready to serve. Enjoy it with Phulka, Paratha or Puri!!!

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