Our Jeera Aloo Recipe

Jeera aloo is a popular Indian side dish combining potatoes (aloo) and cumin seeds (jeera). 

It’s a simple, aromatic dish that’s vegan-friendly and requires only a handful of ingredients. 

Jeera aloo pairs beautifully with bread like paratha, naan, or even rice, making it versatile and perfect for any meal.

If you love potatoes and are looking for a new way to prepare them, jeera aloo is a fantastic choice that’s easy to make at home. 

The cumin gives it a warm, earthy flavor, while additional spices add depth and aroma, resulting in a comforting yet vibrant dish.

Let’s dive in.

Ingredients For Making Jeera Aloo

• 3 medium potatoes (about 600 grams)
• 2 tbsp oil (use a neutral oil like vegetable or sunflower oil)
• 2 tsp cumin seeds
• 1½ tsp coriander seeds (optional, but recommended for extra flavor)
• 1 pinch hing (asafoetida, optional)
• 2 green chilies, chopped
• 1 inch ginger, finely chopped
• ¼ tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• ½ tsp salt (adjust to taste)
• Juice of ½ lemon
• 2 tbsp fresh cilantro, chopped

Step-by-Step Instructions

Step 1: Boil the Potatoes

1. Boil the potatoes until just tender. In a pressure cooker, this takes about 7–8 whistles on high heat, or about 10 minutes on high pressure in an Instant Pot with natural release.
2. Once boiled, let them cool slightly, then peel and cut into rough cubes. Be careful not to over-boil, as they should hold their shape during cooking.

Step 2: Prepare the Spices

1. Heat 2 tablespoons of oil in a large pan over medium heat.
2. Once hot, add the cumin seeds and let them sizzle for a few seconds.
3. Add the crushed coriander seeds and a pinch of hing, if using. Sauté for a few seconds to release their aroma.
4. Add the chopped ginger and green chilies, cooking until the ginger starts to turn golden.

Step 3: Cook the Potatoes

1. Add the cubed potatoes to the pan and toss to coat them in the spices.
2. Sprinkle in the turmeric powder, salt, and red chili powder, tossing again to coat the potatoes evenly.
3. Let the potatoes cook for 2–3 minutes, allowing them to crisp slightly and absorb the flavors.

Step 4: Add Finishing Touches

1. Add the chopped cilantro and squeeze the juice of half a lemon over the potatoes.
2. Give everything a final toss to ensure the flavors are well combined. Serve hot with paratha, dal, or rice.

Tips for the Best Jeera Aloo

• Boil with Care: Avoid overcooking the potatoes during boiling. They should be tender but firm enough to hold their shape when tossed in the spices.
• Try Charring: For extra flavor, allow the potatoes to char slightly by leaving them undisturbed in the pan for a minute or two. This adds a smoky taste and crispy texture.
• Adjust Heat: Add more or fewer green chilies and red chili powder based on your spice preference.
• Freshness of Spices: Fresh spices make a difference. Toasting whole cumin and coriander seeds gives the dish an aromatic boost that enhances the flavor.

Serving Suggestions For Jeera Aloo

Jeera aloo is traditionally enjoyed as a side dish, but it’s also versatile enough to be served with:

• Paratha or Naan: Great for scooping up the spiced potatoes.
• Rice: Complements dal or other mild curries beautifully.
• As a Filling: Use it as a stuffing for wraps or sandwiches for a quick, flavorful meal.

Final Thoughts

Jeera aloo is a simple yet satisfying dish that’s perfect for anyone who loves potatoes and Indian flavors.

With minimal ingredients and an easy process, you can bring this classic recipe to your table and enjoy a delicious, authentic side dish.

Give it a try, and you’ll soon see why jeera aloo is a favorite in Indian homes – and with our family, too!

Frequently Asked Questions