Jeera aloo recipe – Quick, simple, delicious potatoes sauteed in mild spices. Jeera refers to cumin & aloo to potatoes. So Jeera aloo translate to potatoes sauteed with cumin. Making jeera aloo is one of the easiest that even a beginner can try. It is a side dish that can be served with Rice Dal, roti, paratha, phulka or Poori.
I often make Jeera aloo for the lunch box as there is no preparation work involved. Like most other kids, mine too love potatoes. They enjoy this just with any thing, rice or roti as a side.
Sometimes I also use it as a filling in the Kathi rolls and sandwiches along with some julienned veggies. This is a dry dish, so it is good to serve along with a gravy, dal or atleast a raita.
I resort to this jeera aloo when I have surprise guests home for a meal. Some basmati rice, dal, this jeera aloo, papads & vegetable salad is one of the best combos.
In Indian cuisine, apart from this Jeera aloo there are so many Aloo recipes that are popular like this hara bhara kabab, veg cutlet, aloo tikki , aloo gobi and this simple Potato curry.
This jeera aloo is also served in most Indian restaurants in an North Indian thali (meal). There are a few different ways it is made. Some people make it just by sauteing the aloo with jeera, green chilies & ginger.
But I make it with more spices & spice powders. So this recipe will give you a very aromatic, mildly spicy & delicious Jeera aloo that you can even enjoy with just some plain rice & yogurt.
Step-by-step photos
Preparation – jeera aloo recipe
1. Wash potatoes thoroughly. Boil them just until cooked and not mushy. You can cook in a pressure cooker on a medium flame for 2 to 3 whistles. I cook in a pot with a partially covered lid. To check if they are cooked, prick with a fork. If still uncooked then you will feel the hardness.
You can also cube the potatoes first and then cook them in pressure cooker or in pot. The potatoes must hold shape and not become mushy.
2. Cool them and remove the skin. Cube them to desired sizes.
How to make jeera aloo
3. Next add 2 tablespoons ghee or oil to the hot pan. Add 1¼ teaspoon cumin seeds and fry on a low heat until they smell good.
4. Add 1 chopped green chili and 1 tablespoon fine chopped ginger. If you have kids at home, skip the chili. Ginger is also optional but adds flavor. You can also add ginger garlic paste if you do not have ginger.
5. Fry them for a minute until a nice aroma comes out. Then add 1 pinch of hing. You can skip hing if you don’t have or don’t like it. Take care not to over fry ginger as it may lend a bitter taste.
6. Reduce the flame to low. Add ¾ to 1 teaspoon red chilli powder, ¾ teaspoon cumin powder and 1¼ teaspoon coriander powder.
Tip: To make cumin powder, I roasted the cumin seeds on a low flame until aromatic. Cooled completely and then powdered. I usually make a lot of cumin powder and store it in a glass jar. I do the same to make the coriander powder as well.
7. Add ¼ teaspoon dried mango powder (amchur). You can skip this and add lemon juice later.
8. Add ¼ to ½ teaspoon salt and 1 teaspoon kasuri methi (dried fenugreek leaves) too. You can skip kasuri methi, but we love that as it adds a unique aroma.
9. Mix and fry for a 30 seconds to 1 minute. Do not burn. Quickly pour 3 tablespoons water and mix.
10. Soon the the spice powder blends well with water and thickens.
Frying jeera aloo
11. Next add in the potatoes and toss them gently. Do not over mix otherwise they may turn mushy.
12. Cover and cook on the lowest flame. This helps jeera aloo to absorb the flavors. Taste it and add more salt if needed.
13. Finally sprinkle finely chopped coriander leaves.
Serve jeera aloo as a side with rice, roti or paratha. It also goes well in sandwiches, wraps or rolls.
Tips to make Jeera aloo
- Jeera aloo can be made made in 2 ways. First method is to boil the potatoes and then saute them with spices. The second method is to saute the aloo first with cumin and then cook them in the pan itself. I go with the first method as it is easy to boil the potatoes first.
- Most homes make jeera aloo in the simplest way just by using cumin and green chilies to spice & add heat. But I prefer to use a few more ingredients which elevate the flavor of the dish.
- You can also grill the potatoes in a oven and then add them to the tempering. I often do this for dinner to go with the rice & gravy.
Variations of jeera aloo
I make so many variations to this recipe. Kids need fancy & new varieties every time for their meal. So I sometimes add in some green peas, cubed capsicum, sometimes a handful of methi leaves or palak (spinach).
I even add sliced mushrooms or broccoli. Then roast them for a while. Then add the potatoes. Any variations will just go well in this dish. Get creative & add in the veggies you love!
Similar recipes
Aloo palak
Aloo methi
Recipe
Jeera aloo recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 4 medium potatoes (400 grams)
- 2 tablespoon oil or ghee
- 1 tablespoon ginger chopped
- 1 green chilli chopped
- ⅛ teaspoon asafoetida (hing)
- ¼ teaspoon dried mango powder (amchur) (or lemon juice)
- ¼ to ½ teaspoon salt (adjust to taste)
- 1 teaspoon dried fenugreek leaves (kasuri methi) (optional, but recommended)
- 3 tablespoon water
- 2 to 3 tablespoon coriander leaves
spices for jeera aloo
- 1¼ teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric (haldi)
- ¾ to 1 teaspoon red chilli powder
- ¾ teaspoon cumin powder (jeera powder)
- 1¼ teaspoon coriander powder
Instructions
Preparation for jeera aloo recipe
- Wash and boil potatoes just until cooked. They should not be mushy. You can boil them in a pot or cooker with enough water covering them. To cook them in pressure cook, cook for 2 to 3 whistles. To cook in Instant pot, pressure cook for 6 mins.
- Cool them and peel off the skin. Cube them to desired sizes. Set aside.
How to make jeera aloo
- Pour oil or ghee to a hot pan. When the oil turns hot, add cumin seeds.
- When they begin to splutter, add ginger and green chilies. Saute for a 30 to 60 seconds.
- Reduce the flame to low. Then add in hing, turmeric, red chili powder, cumin powder, coriander powder, salt and mango powder.
- Take kasuri methi in your palm and crush them in between your palms. Add it here. Saute till fragrant. This takes just a minute.
- Pour 3 tablespoons water and combine well. Very soon the mixture thickens.
- Add in the boiled aloo. Toss them gently and cover the pan. Cook for 2 to 3 mins on a low heat.
- Sprinkle coriander leaves. Taste test and add more salt if needed.
- Serve jeera aloo with rice-dal, poori, roti or chapati.
Video
NUTRITION INFO (estimation only)
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
Sandy says
Swasthi, I hope this is not a duplicate comment – but the Jeera Aloo was a great addition to dinner last night. Thank you again for the recipe.
I will add some mushrooms or peas or spinach with it next time. Would either of these be ok to cook in the masala before adding the potatoes.
Thanks again.
swasthi says
Hi Sandy
No problem. Glad to know it turned out good, Yes you can add them.
I usually saute them first and then remove them to a plate. When the masala is ready (after adding water it thickens) then I add all of them back along with potatoes. The key thing here is to use the correct amount of spices. Adding more veggies with need slightly more spices. Also mushrooms, peas and spinach doesn’t need a lot so use accordingly. Hope this helps. Thanks for rating the recipe
🙂
Sandy says
And yes, five star🙏🏿
Sandy says
Hello Swasthi. Cooked the jeera aloo last night. Very tasty with dal and rice. You mentioned adding mushrooms. I also thought some peas. What sort of quantity of either do you think might be a good balance. Thank you again, Sandy
Sandy says
Hi Swasthi, could you give me a guide to what you think might be an overall weight of potatoes is required. Always struggle with what is the weight of a medium potato or tomato – I know it is very western but once I know, then I experiment :).
swasthi says
Hi Sandy,
You can use around 400 grams. Yes you are right. Hope this helps
Sandy says
Thank you. Will cook tomorrow night (australian time) with dal palak and tumeric rice. Keep well and positive in these challenging times.
swasthi says
Welcome Sandy
Hope you all enjoy the dinner!
Thank you!
🙂
Sharmila says
Awesome reciepe. Loved it .
swasthi says
Thank you
Surajj Chopdde says
Mam I am loving your receipe guidance I made aloo jeera & kushka rice it was owsome keep it up sister by following your recipe guidelines in a week I became good cook thank you so much sister god bless you
swasthi says
Hello Surajj
Glad to know the recipes are helping.
Thank you so much!
Hetal says
Simple delicious recipe.
swasthi says
Thanks Hetal
Saloni says
It turned out be great. Loved your recipe.
swasthi says
Thank you Saloni
Jane says
Very very good! And quick and easy too! I added black mustard seeds after the cumin seeds as well. Will be a standard in our house. Thank you so much!
swasthi says
Hi Jane,
You are welcome! Glad you all like it. Thank you so much!
Teena says
Yummy. My children liked your jeera aloo very much. Today they took to school in the chapati rolls with some yogurt. They love it. Thank you
swasthi says
Hi Teena,
You are welcome.Glad your children liked the jeera aloo. Thanks much for the comment.
Shivani says
Tried the jeera aloo for sons school tiffin today. Turned out to be delicious. Thanks for adding another dish to our breakfast menu.
swasthi says
Hi Shivani,
You are welcome. Glad it turned out good!
🙂
Gayatree says
Thank u….its very tasty….and easy…
swasthi says
Welcome Gayatree
Yassung Tabyu says
I like ua recipes.. Its easy and simple 😇
swasthi says
Thank you so much
Nabarun says
Just tried it out. Very nice recipe with quite a subtle taste. Would go along great with a dhaba style dal fry. Will go through your recipes to find the same. Also hope to find a nice recipe for bhindi masala in there.
Anyways, thanks.! Cheers!
swasthi says
Hi Nabarun
Thank you so much for trying.
I have the simple bhindi masala here
You can also check this simple homestyle dal fry here
Maina says
Yummy jeera aloo. I made this for the first time. very good and my family too loved
Karthika says
Yummy! Couldn’t believe a simple dish can taste so good. Thank you
Tiya says
Yummy.My kids loved it. Thank you very much
swasthi says
Welcome Tiya
Thanks for trying.
amina says
hi swasthi my daughter is 5 years old and she is underweight she is just 12 kg. she does not eat anything. what can I do. I m not able understand swasthi pls help
swasthi says
Hi Amina,
Yes she is underweight. A 5 year old has to be at least 18 kgs.
Initially give her only fruits, boiled vegetables, soaked almonds, soups for 1 week. Don’t give her lot of heavy foods. Along with this give her 1.5 tsps honey with 1.5 tsps lemon juice on empty stomach for 6 weeks. Followed by a cup of water.
After 1 week –
Give her this dry fruits milkshake for her breakfast. You can skip her other breakfast and give her 2 boiled eggs on alternate days for mid morning snack. The rest of the days give her 200 ml curd/dahi for morning snack. You can also give her this carrot shake for breakfast.
Lunch – include dal/ meat with rice and one stir fried veggie in ghee or butter.
2 fruit serving 45 to 60 mins before dinner and lunch.
Evening snack give her any thing you can make
Avoid all deep fried foods, sugar, bread, maida, biscuits and all junk. Avoid atta or all wheat products. Try to give her more fruits and raw veggies to boost her appetite. Preferably 45 mins before her lunch and dinner.
Don’t allow her to watch TV or play with gadgets while eating. Narrate nice happy stories. I hope these tips will be useful.
Suzanne says
Swasthi – this recipe was fantastic. Thank you. I made it tonight and I may have gone a little overboard on the chile, but I like spicy, so that was fine by me. Delicious and easy. While I haven’t made all of your recipes, I’ve made quite a few and they are all delicious. Your instructions are spot-on. Thanks! I enjoy reading your posts. – Suzanne
swasthi says
Hi Suzanne
You are welcome. So glad to know you liked it. Thanks a lot for trying the recipes.
🙂