Jeera Aloo | Cumin Seed Potatoes

Jeera Aloo is a comfort food in our family. Be it rice, phulkas or dal, you can enjoy Jeera Aloo with anything. It is basically boiled potatoes cooked with cumin seeds and a few spices. 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. Boiled Potatoes –  4 large (peeled and chopped into cubes)
  2. Cumin Seeds (Jeera) – 1.5 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. Heat oil in a kadai or a pan. Add cumin seeds and asafoetida. Let it splutter
  2. 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 3-4 seconds and immediately add the potatoes. Mix
  3. Add salt and cook for about 10 mins on medium flame. Saute occasionally
  4. Add dry mango powder and garam masala powder. Mix and cook for 1-2 mins
  5. Turn off the flame and add chopped coriander leaves. Mix
  6. Your Jeera Aloo is ready to serve. Enjoy it with Phulka, Paratha or Puri!!!

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