Jeera aloo recipe | How to make jeera aloo

By swasthi , on March 30, 2020, 38 Comments, Jump to Recipe

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.

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.

boiling potatoes in a pot to make jeera aloo

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.

adding coriander powder to make jeera aloo

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.

cook the masala until thick to make jeera aloo

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.

sprinkle coriander leaves to make jeera aloo

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!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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