Jeera Aloo

Aloo (Potato) is almost everyone’s favorite. I love aloo since my childhood and it’s my dad’s all time favorite. This recipe is from my mom. She’s the best cook and I learn from her always…

Course: Main Course

Cuisine: North Indian

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

Servings: 2-3


  1. Potatoes –  5 medium size (boiled)
  2. Coriander leaves – 2 tbsp (finely chopped)
  3. Cumin seeds (Jeera) – 1tsp
  4. Coriander powder – 1 tsp
  5. Red chilli powder (Kashmiri Mirch is preferred for the color) – 1 tsp
  6. Garam masala powder – 1/2 tsp
  7. Chana masala – 1/2 tsp
  8. Dry mango powder – 1/3 tsp
  9. Asafoetida (Hing) – 1/6 tsp
  10. Mustard oil – 3 tbsp (you can use olive or refined oil as well)
  11. Salt to taste

How to make Jeera Aloo:

  1. Cut boiled potatoes into cubes and keep it aside
  2. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
  3. Add cumin seeds and let it splutter
  4. Add the spices – coriander powder, red chilli powder, garam masala powder, chana masala powder, asafoetida
  5. Saute it for a few seconds and immediately add the potatoes
  6. Add salt and mix well
  7. Cook for 10 mins on medium flame. Keep mixing occasionally
  8. Add dry mango powder and cook for another 1-2 mins
  9. Turn off the flame and add chopped coriander leaves
  10. Your Jeera Aloo is ready to serve. Serve it with Phulka or Puri!!!

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