Jeera Aloo

Jeera Aloo, translating to Cumin Potatoes, is a weeknight side dish that is very popular is the Northern Part of India. Jeera Aloo is utterly simple to prepare and so very comforting when paired with paratha or roti.

In Indian cuisine, you will find countless recipes where potatoes play an important role as the star of the dish. It is consumed a lot, and so far I have not come across a single potato dish that I don’t like! If you enjoy potatoes, you will definitely love this Jeera Aloo Recipe.

Jeera Aloo in less than 20 minutes

What is Jeera Aloo 

Jeera is Cumin Seeds in Hindi, and Aloo is Potato. Jeera Aloo is a quick, minimal side dish that is often prepared on busy weeknights.

It doesn’t call for too many spices, doesn’t require too much chopping or any other prep work, which makes it the best go to weeknight side dish to pair with roti or paratha.

I didn’t grow up eating this dish and learned it only after I got married. As a Bengali who loves potatoes any day, learning about this side dish got me excited to prepare it every day.

WATCH THE VIDEO 

Jeera Aloo - Indian side dish

Ingredients for Jeera Aloo

Cumin Seeds (Jeera) – A Key Ingredient for the dish, and you definitely need cumin seeds.

Potatoes (Aloo) – I like to use yellow potatoes for the dish and instead of boiling, I steam the potatoes in my electric Pressure Cooker. Makes it so hassle free to peel the potatoes. Also, steaming helps to keep the potatoes dry and not too watery so when you stir fry it in the hot pan, it creates a lovely crust.

Other Spices – Cumin powder, Coriander Powder, Chili Powder and Turmeric Powder.

Asafoetida (Hing) –  In my opinion, Asafoetida(hing) is yet another key ingredients in this dish. You can totally skip the rest of the spices if you don’t have them. But cumin seeds and Asafoetida cannot be substituted.

Spice coated Cumin potatoes

Raw Potatoes, Boiling or Steaming ? 

I personally always go for steaming the potatoes with the skin on. When you steam the potatoes, they don’t absorb excess water and remains dry.

Once cooled just enough, so you can handle, peeling the potatoes are super easy and effortless.

If you chose to boil the potatoes, then make sure to leave it on the colander for a while to dry out, after draining the hot water.

You can use raw potatoes, too, to prepare this Jeera Aloo recipe. The only reason why I prefer steaming is because, it needs less oil to prepare the dish and the spices coats beautifully on the soft cooked potatoes.

Cooking raw potatoes with the spices will definitely call for more oil and more time to prepare the dish.

Jeera Aloo

What goes well with Jeera Aloo? 

It is best paired with paratha or roti alongside some daal. We also love it with poori.

You can also use the jeera aloo in wraps and sandwiches.

Here are more recipes featuring the humble potatoes! 

How long to boil to steam potatoes? 

I steam the yellow potatoes for not more than 10 minutes! You want the texture of the cook potatoes to be soft but retains shape easily.

As you cook the boiled/steamed potatoes in the spices, you want the potato bites to coat the spices and not turn into mashed spiced potatoes.

If you never tried this simple, side dish, you absolutely must and let me know how you liked it!

Jeera Aalu (Potato Fried in Cumin Seed)

Jeera Aalu (Potato Fried in Cumin Seed)

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Jeera Aloo, translating to Cumin Potatoes, is a weeknight side dish that is very popular is the Northern Part of India. Jeera Aloo is utterly simple to prepare and so very comforting when paired with paratha or roti.

Ingredients

  • 4 medium size yellow potatoes
  • 3 tablespoons cumin seed
  • 1 tablespoon asafoetida (hing)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons oil
  • salt to taste
  • few sprigs of cilantro leaves, finely chopped

Instructions

  1. Don't peel or cut the potatoes. Place the potatoes on a steamer and steam for 10 minutes.
  2. Once it is cool enough to handle comfortably, peel the potatoes and cut into bit size cubes.
  3. In a skillet, pour the oil. Once the oil heats up, add the cumin seeds and the asafoetida. Let it sizzle for a few seconds, then add the potato bites and toss it around.
  4. Add all the spice powder and season with salt. Toss it around and let it cook for 2 minutes. The toss again and let it cook for 3 minutes.
  5. Sprinkle with cilantro leaves and taste for salt. Add more if needed.
  6. Enjoy Jeera Aloo with your choice or bread.
Nutrition Information
Yield 4 Serving Size 1 Servings
Amount Per Serving Calories 252Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 182mgCarbohydrates 41gFiber 5gSugar 2gProtein 6g

All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.

Did you enjoy this Jeera Aloo? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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9 Comments

  • Miz Helen
    Reply
    Miz Helen
    January 20, 2011 at 4:01 PM

    Oh my goodness…those potatoes look awesome. I am putting a large portion on my plate and can’t wait to try them. Thank you so much for coming to Full Plate Thursday and please come back!

    • Kankana Saxena
      Reply
      Kankana Saxena
      January 20, 2011 at 5:03 PM

      Thanks for making my Thursday eventful 🙂 Will surely comeback !

  • Brittany @Real Sustenance
    Reply
    Brittany @Real Sustenance
    January 23, 2011 at 12:40 PM

    Wow! These look like heaven. I LOVE cumin.. especially using it in whole form. Recently we have been eating it with Roasted Cauliflower. Wanted to invite you to share this recipe at Seasonal Sundays. Its a weekly event that I host and this recipe fits the theme perfectly!
    -Brittany-

    • Kankana Saxena
      Reply
      Kankana Saxena
      January 23, 2011 at 8:50 PM

      Thanks So Much Britney 🙂 Shared it at Seasonal Sundays .. will follow!

  • Umm Mymoonah
    Reply
    Umm Mymoonah
    February 1, 2011 at 1:08 AM

    Wow! Looks so yummy. I’m happy to discover yummy recipe site. Thank you for linking with Any One Can Cook 🙂

  • briarrose
    Reply
    briarrose
    February 9, 2011 at 10:45 AM

    I have a great love of anything potato as well. 🙂 The cumin would add great flavor.

  • Motoko
    Reply
    Motoko
    February 9, 2011 at 7:56 PM

    I agree potato is the most comforting food.

  • Ruth
    Reply
    Ruth
    February 10, 2011 at 8:15 AM

    Thanks for this recipe, it’s looks delicious i will surely try it out.

  • mjskitchen
    Reply
    mjskitchen
    May 21, 2022 at 4:41 PM

    Love the idea of lots of cumin with potatoes. Have no idea what asafoetida tastes like, but it sounds interesting and having tried a few other Indian spices I wasn’t familiar with, I’m sure it adds a very interesting flavor to the potatoes.

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