Jeera Aloo | Cumin Seed Potatoes

Jeera Aloo is such an easy and quick recipe, which is so scrumptious to be enjoyed as is with phuklas, parathas, puris or even as a side dish with rice & dal. To prepare it we saute boiled potatoes with cumin seeds and a few spices.

Course: Main Course

Cuisine: North Indian

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

Servings: 2-3


  1. Boiled Potatoes –  4 large (peeled and chopped into cubes)
  2. Cumin Seeds – 1 tsp
  3. Asafoetida a large pinch
  4. Coriander Powder – 2 tsp
  5. Kashmiri Red Chilli Powder – 1 tsp
  6. Garam Masala Powder – 1/4 tsp
  7. Chana Masala Powder – 1/2 tsp (optional)
  8. Dry Mango Powder – 1/4 tsp
  9. Oil or Ghee (Clarified Butter) – 3 tbsp 
  10. Coriander leaves for garnishing
  11. Salt to taste.

How to make Jeera Aloo:

  1. Heat oil or ghee in a kadai or a pan. Add cumin seeds and asafoetida, let them splutter
  2. Add the potatoes and saute
  3. Add coriander powder, red chilli powder, chana masala powder and salt. Mix and saute on medium flame for 10 mins stirring occasionally, this will give a nice golden brown crispy texture to the potatoes
  4. Add dry mango powder, garam masala powder and coriander leaves. Mix well. Your Jeera Aloo is ready!!!


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