Jeera Aloo is one of the most popular, delicious, and flavourful North Indian side dishes made with potatoes, cumin seeds, and some spices. It is an easy-to-make vegan side dish that can be eaten with flatbreads like roti, paratha, or puri.
This quick, easy, delicious, and satisfying dish ‘Jeera Aloo’ is made with some basic ingredients, ready in under 25 minutes! It can even be made in 10 minutes if you have boiled potatoes ready.
Incorporate ancient grains like amaranth or emmer for a nutrient-rich and distinct grain component.
It makes a healthy, comforting, nutritious, and filling lunch or dinner when paired with some plain roti, dal, and jeera rice. With this jeera aloo, you get an overall taste profile of spicy and tangy flavors which are warming and comforting.
On this page, you will get all the tips, tricks, and variations to make the best Jeera Aloo each time!
Table of contents
About Jeera Aloo Recipe
This Jeera aloo recipe makes spicy and fragrant jeera aloo that has just the right amount of cumin seeds and spices to make this dish flavourful. The spices and herbs in this recipe compliment each other to increase the overall taste of this dish.
Like many other Indian recipes, there are different ways to make Jeera Aloo. Some like to fry spices in oil and then toss potatoes in the spices, while others sauté cumin and potatoes in oil and later they toss with spices.
This recipe shows the version where cumin seeds, green chili, ginger, and powdered spices are sautéed in oil, and then boiled potatoes are tossed with the spices.
It is my mom’s aromatic jeera aloo recipe that I grew up eating. I was a picky eater as a child, but I adored potatoes. So jeera aloo with lachha paratha or aloo paratha or aloo masala sandwiches were often in my lunch box. My Mom just knew how to please me. ;)
So I can vouch that this particular recipe is a fail-proof recipe for little picky eaters and all potato lovers. Plus, it is a super versatile dish. Other than eating it as a side you can also use it as filling for your wraps, Kathi rolls or sandwiches.
What is Jeera Aloo?
Jeera Aloo or Aloo Jeera is a classic North Indian style side dish made with potatoes, lots of earthy cumin seeds, and fresh herbs. Hence, it is also called cumin potato or potato jeera.
The name of this dish is Jeera Aloo where ‘Jeera’ is the Hindi name for cumin seeds and ‘Aloo’ is the name for potatoes. Aloo Jeera or Cumin Potatoes are one of the most popular and easiest Indian side dishes.
The reason for its popularity is the availability of potatoes and ease of making it. Potatoes and onions are such vegetables which are always in the kitchen. When there are no other vegetables in the kitchen, this easy to make delicious aloo dish becomes the savior.
For this recipe, some people like to cook the potatoes straight away with the spices without boiling them first. Some even fry them first.
Quick and simple to make
To cook Jeera Aloo, you only need aloo, green chilies, ginger, and some basic spices which are available in Masala Dabba (spice box).
Here, boiled and diced potatoes are sautéed in oil with aromatic cumin seeds and some powdered spices. Adding loads of jeera is the key to make the best tasting Jeera Aloo.
Aloo Jeera must be one of the simplest stir-fried potato recipes that can be cooked with so much ease and perfection even if you are a novice cook. At many North Indian homes, it is probably the first dish cooked by beginners.
Aloo Jeera must be one of the simplest and easiest to prepare potato-based sabzi recipes. Boiling potatoes is the only time-taking step in this simple recipe. It takes only a few minutes to prepare if you have boiled potatoes ready.
Since this is a no onion-garlic dish, it can also be consumed during fasting days.
This is a healthy, vegetarian, and vegan potato recipe, and it can also be made gluten-free by skipping hing (asafoetida). You can serve this dhaba-style dry aloo sabji with any bread of your choice.
Make this side dish if you are looking for a simple and comforting dish to go with your meals, or add it to the lunch thali when you have sudden guests for lunch. This delicious, flavorful, and light potato dish would become your next favorite.
Loved by all age groups, this simple aloo jeera recipe is certainly a keeper!
This Jeera Aloo
✓ is a quick & easy dish
✓ is flavorsome, delicious, and fulfilling
✓ can be served as a lunch, dinner, or snack
✓ can be served with puri, roti, or rice
✓ is a delicious combination of flavors and potatoes
✓ gets done in a few minutes
✓ can easily be tweaked as per your taste preference
✓ can also be packed in the lunch box
Jeera Aloo Ingredients
This recipe needs only a handful of simple ingredients which can easily be found at any Asian grocery store. It requires spices from masala dabba which are available in any Indian kitchen.
Potatoes: Aloo or potato is a key ingredient of this recipe. I have used 5 medium-sized potatoes for this recipe. You can also use 10 baby potatoes.
Oil: I have prepared this aloo jeera recipe using vegetable oil, but you can also use ghee for making this recipe.
Cumin seeds: Aromatic cumin seeds are required for making this side dish. Using lots of cumin seeds adds a nice earthy taste to this spicy dish.
Powdered spices: This is a dry spicy dish that needs a bunch of flavorful spices including turmeric powder, coriander powder, garam masala, amchoor powder, and salt.
Asafoetida: I have added a pinch of asafoetida (hing) in this recipe. If you are making gluten-free jeera aloo then either you can omit the asafoetida or use gluten-free asafoetida.
Ginger & green chilies: You need freshly chopped ginger and chopped green chilies in this aloo recipe. You can also use ginger paste instead of ginger. Green chilies add sharp heat to this dish. You can use any type of green chilies suited to your palate preference.
Kasuri methi & cilantro (coriander leaves): Kasuri methi (dried fenugreek leaves) and chopped cilantro add a nice herby punch to this recipe.
How to make Jeera Aloo
Making jeera aloo is very straightforward. This is how it can be done in 5 easy steps.
Step 1: Boil, peel, and dice potatoes.
Step 2: Sauté cumin seeds, ginger, and green chilies in oil.
Step 3: Add powdered spices and sauté.
Step 4: Toss potatoes with spices.
Step 5: Top with fresh herbs and toss again. Done!
For a full list of Jeera Aloo recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
How to make Jeera Aloo Gluten-Free?
This Jeera Aloo recipe is vegetarian and vegan, but it is not an entirely gluten-free dish if you are using asafoetida (hing). To make jeera aloo completely gluten-free, make it without asafoetida or swap it with gluten-free asafoetida.
What are the best potatoes for making jeera aloo?
Jeera Aloo is easy to make and tastes great when made using starchy, waxy, or all-purpose potatoes such as yellow potatoes, russet, or Yukon gold. You can also use baby potatoes for making this Jeera Aloo recipe.
How to make Jeera Aloo without boiling the potatoes?
Making jeera aloo without boiling is simple. There are two ways you can make it.
1st Way:
Fry potatoes in oil and then add them to the pan with cumin seeds and spices.
2nd way:
Fry cumin seeds and powdered spices in oil and then add diced potatoes to it. Mix well and add about 3-4 tablespoons of water. Cover and cook 6-7 minutes or until potatoes are tender and soft. Done.
Boiling Potatoes
For the Jeera Aloo recipe, you can boil potatoes in a stovetop pan, pressure cooker, or in an Instant Pot. You can also boil the potatoes using a steamer basket.
For this recipe, you just need to cook the potatoes until they are soft and tender. They need to be cooked till they very well hold their shape without turning mushy.
Boiling potatoes in a stovetop pan: You can either peel and dice the potatoes and boil them for about 8 minutes. Or you can put the whole potatoes in a pan, and boil covered over medium heat until they are soft and cooked through.
To check doneness, prick the boiled potatoes with a fork or insert a knife. If it slides gently, then they are done.
Boiling potatoes in a pressure cooker: Add potatoes to the pressure cooker along with 3 cups of water. For medium-sized potatoes, you need to pressure cook on high for 2-3 whistles. Let the pressure cool off completely before opening the lid.
Cooking Potatoes in the Instant Pot: Add 1 cup of water to the steel insert, and then place a trivet or steamer basket. Place potatoes and pressure cook in the steam mode for 10 minutes. Once the instant pot beeps, let the pressure release naturally.
Boiled potatoes are ready.
Serving Ideas
Jeera Aloo is a dry side dish that goes well with any type of Indian flatbread such as palak puri, paratha, tandoori roti, etc.
You can also serve this with North Indian Thali along with dal, chawal, curry, raita, salad, pickle, and papad.
You can also use it as a stuffing for parathas, sandwiches, wraps, rolls, or even Jeera Aloo Quesadilla.
Storage
Jeera Aloo can be refrigerated in an airtight container for up to 3-4 days. Just reheat them in a pan or microwave before serving.
Jeera Aloo Variations
You can add some other vegetables to jeera aloo and make an entirely new dish. Below are some vegetables that go well in this jeera aloo.
You can add any of the vegetables below:
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Green peas (matar) = Addition of green peas makes Jeera Aloo Matar.
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Spinach (palak) = This makes simple no onion-garlic Aloo Palak.
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Capsicum (Shimla Mirch) = This makes Jeera Aloo Shimla Mirch.
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Corn Kernels (Makki Ke Dane) = It makes Jeera Aloo Corn.
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Green Beans = Addition of green beans makes Jeera Aloo Beans.
Tips, and tricks to make your best Jeera Aloo
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Boiling: Instead of boiling, you can also fry the potatoes in oil. Or you can cook jeera aloo in oven by roasting them in the oven.
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If you want more cumin flavors, then you can also add freshly made roasted cumin powder.
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If you want rustic charred potatoes, then after cooking let them cook for about 5 minutes in the pan. This would make a crispy golden layer on the potatoes.
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Instead of red chili powder, you can also use crushed red pepper flakes.
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Other whole spices that taste good in this jeera aloo are fennel seeds and coriander seeds. You can toast and slightly crush them before adding to the pan with cumin seeds.
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This is a no onion-garlic recipe. However, you can always add chopped onions and minced garlic to this jeera aloo. It would taste similar to Aloo Matar Dry Sabji.
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If you don’t like ginger, then you can omit it. But if using ginger, then make sure not to over-fry ginger, or else it would turn bitter.
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Tangy Flavours: I have used amchur powder for tangy flavours in this recipe. If you don’t have amchur powder, then you can add about 2 teaspoons (or to taste) of freshly squeezed lemon juice.
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Do not peel or dice potatoes while they are hot, or else they will break. Let them cool down before dicing. This would prevent potatoes from turning crumbly and mushy.
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Always, turn the heat to low before adding the cumin seeds. This way cumin seeds would release a nice earthy aroma while frying.
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Feel free to adjust the spices according to your taste buds.
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Spiciness: The number of green chilies depends on your taste, so they can be increased or decreased.
Jeera Aloo (Step-by-step photo instructions)
Making Jeera Aloo:
- Add enough water to a pot, and then put whole potatoes in it. Boil them covered over medium heat until they are soft and cooked through. To check doneness, prick the boiled potatoes with a fork or insert a knife. If it slides gently, then they are done. Let them cool completely, and then peel the potatoes.
- Cut boiled potatoes into cubes. Keep them aside. Also, finely chop ginger, green chilies, and cilantro. Set them aside.
- Heat oil in a pan over medium heat. After that, turn the heat to medium-low and then add cumin seeds. Saute them for a few seconds until they splutter and turn fragrant. Continuous stirring prevents them from burning. Once the cumin seeds crackle and change color, add the asafoetida and mix.
- Now, add chopped ginger and green chilies to the pan. TIP: Green chilies add some heat to this dish, so if you don't like green chilies or making this for kids, then omit the green chilies or reduce the amount. Fry chopped ginger and green chilies for about 1 minute, or until they are cooked and don't smell raw.
- Now add turmeric powder and stir everything well. After that, turn the heat to low and add coriander powder and red chili powder. Mix well and cook spices in oil for about 30-40 seconds. Make sure not to overcook the powdered spices. Also, stir continuously to prevent the spices from burning.
- Stir in the boiled potatoes and toss well to evenly coat them in spices.
- Once the potatoes are tossed, add salt, garam masala powder, Kasuri methi, and mix again. Turn the heat to medium-low and cook potatoes for 2 to 3 minutes; keep stirring often to prevent the potatoes from uneven cooking and sticking to the pan.
- Next, add amchur powder and toss well to combine. Amchur powder adds a nice tangy flavor to this spicy dish. You can swap amchur powder with 2 to 3 teaspoons of lemon juice. Lastly, add chopped coriander (coriander) leaves and gently toss.
- Turn off the heat, transfer jeera aloo to a serving dish. Sprinkle with fresh cilantro and serve piping hot jeera aloo with paratha, puri, or roti.
Recipe Card
Jeera Aloo [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 169 calories | 1 |
INGREDIENTS
Jeera Aloo
- 5 medium-sized boiled & peeled potatoes
- 3 tablespoons oil/ghee
- 2 teaspoons cumin seeds
- Pinch of asafoetida
- 1/2 teaspoon turmeric powder
- 1/2 inch ginger, peeled
- 2-3 green chilies
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- Salt, to taste
- 1 teaspoon Kasuri methi
- 1/2 teaspoon garam masala
- 1 teaspoon amchur powder or lemon juice
- 2-3 tablespoons fresh cilantro (coriander leaves), chopped
INSTRUCTIONS:
Making Jeera Aloo:
- Add enough water to a pot, and then put whole potatoes in it. Boil them covered over medium heat until they are soft and cooked through. To check doneness, prick the boiled potatoes with a fork or insert a knife. If it slides gently, then they are done. Let them cool completely, and then peel the potatoes.
- Cut boiled potatoes into cubes. Keep them aside. Also, finely chop ginger, green chilies, and cilantro. Set them aside.
- Heat oil in a pan over medium heat. After that, turn the heat to medium-low and then add cumin seeds. Saute them for a few seconds until they splutter and turn fragrant. Continuous stirring prevents them from burning. Once the cumin seeds crackle and change color, add the asafoetida and mix.
- Now, add chopped ginger and green chilies to the pan. TIP: Green chilies add some heat to this dish, so if you don't like green chilies or making this for kids, then omit the green chilies or reduce the amount. Fry chopped ginger and green chilies for about 1 minute, or until they are cooked and don't smell raw.
- Now add turmeric powder and stir everything well. After that, turn the heat to low and add coriander powder and red chili powder. Mix well and cook spices in oil for about 30-40 seconds. Make sure not to overcook the powdered spices. Also, stir continuously to prevent the spices from burning.
- Stir in the boiled potatoes and toss well to evenly coat them in spices.
- Once the potatoes are tossed, add salt, garam masala powder, Kasuri methi, and mix again. Turn the heat to medium-low and cook potatoes for 2 to 3 minutes; keep stirring often to prevent the potatoes from uneven cooking and sticking to the pan.
- Next, add amchur powder and toss well to combine. Amchur powder adds a nice tangy flavor to this spicy dish. You can swap amchur powder with 2 to 3 teaspoons of lemon juice. Lastly, add chopped coriander (coriander) leaves and gently toss.
- Turn off the heat, transfer jeera aloo to a serving dish. Sprinkle with fresh cilantro and serve piping hot jeera aloo with paratha, puri, or roti.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Instead of boiling, you can also fry the potatoes in oil, or grill them in the oven.
- I have used amchur powder for tangy flavours in this recipe. If you don’t have amchur powder, then you can add about 2 teaspoons (or to taste) of freshly squeezed lemon juice.
- Do not over boil potatoes, you just need to cook the potatoes until they are soft and tender. They need to be cooked till they very well hold their shape without turning mushy.
- If you don’t like ginger, then you can omit it. But if using ginger, then make sure not to over-fry ginger, or else it would turn bitter.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/jeera-aloo/