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Jeera Aloo consists of sautéed potatoes combined with cumin seeds, green chilies, and essential spices. This Indian vegetable dish demands minimal effort and cooks up in just 10 minutes. It serves wonderfully as a main course or works excellently as a flavorful side dish.

Jeera Aloo in a serving dish with a large spoon surrounded by fresh cilantro and spoonfuls of spices.

★★★★★
“Sooo sooooo good! Very easy/simple to make even for people like me who aren’t great at steaming/boiling certain produce! I actually bought readily available “steamable” potatoes and put the bag in the microwave for 5m30s (the bag says to microwave 6-8 mins) but I didn’t want it fully cooked……if that makes sense…. so, anyways, it doesn’t fully cook and I Peeled it. And followed this recipe. Added a little extra water like 1/4-1/2 cup to cook the rest of the potatoes just enough that the texture was perfect, along with the rest of the ingredients. Just like mom’s!!! ❤️❤️❤️.”
– RP

If Indian cooking intimidates you, then. I urge you to make this easy Jeera Aloo recipe that comes together in a cooking time of 10 minutes.

Jeera Aloo makes an easy side dish with roti and Masoor Dal.

Table of Contents

What is Jeera Aloo?

Jeera translates to cumin and aloo translates to potatoes, hence Jeera Aloo is potatoes sauteed with cumin seeds. This is a popular Indian side dish and classic Indian sabzi that can be made when you’re not really in the mood to cook.

This recipe is just two simple steps –

  1. Boil the potatoes.
  2. Saute the potatoes and add spices.

That’s it!

More Potato Sabzi Recipes

Here are some favorite aloo sabzis – Aloo Gobi, Aloo Shimla Mirch, Aloo Rasedar, and Kadai Aloo Baingan.

Why You’ll Love This Recipe

  • Quick Aloo Jeera recipe with only 10 minutes of cooking time.
  • A potato side dish made with simple pantry ingredients.
  • One of the easiest recipes in Indian cuisine.
  • Navratri-friendly recipe with a couple of spice modifications.
  • It’s vegan with a gluten-free option.

Ingredients

Jeera Aloo ingredients.

Potatoes: I recommend using russet potatoes. Boil them, let them cool, peel them, and cube them into 3/4-inch cubes.

Cumin Seeds: Since this is Jeera Aloo, you will need lots of whole cumin seeds for this dish.

Green Chilies – Green chilies add a wonderful flavor to this dish. I used 1 green chili, but feel free to use more if you wish. Also, I chopped the green chilies, you may also slit them for less spice.

Spices: Kashmiri Chili Powder (or paprika), Turmeric Powder, Mango Powder (amchur powder), Asafoetida (hing), Salt.

Cilantro – Finish this dish with fresh cilantro or fresh coriander leaves.

How to Make Jeera Aloo recipe?

Step 1 – Boil Potatoes

1. Boil the potatoes. I used the Instant Pot for 12 minutes on High Pressure and then performed a natural pressure release. (Image 1)

2. Once the potatoes are done, remove them from the Instant Pot and set them aside to cool. (Image 2)

3. Peel the potaotes. (Image 3)

4. Cube into 3/4-inch cubes. (Image 4)

Boil potatoes in the Instant Pot, then cool, peel, and cube.

Step 2 – Saute Cumin & Potatoes

1. Heat up a kadai on medium heat, once hot, add oil. Once the oil heats up, add cumin seeds and asafoetida (hing). Cook for a minute. (Image 1)

2. Add green chilies and saute for another 40 seconds. (Image 2)

3. Now add the boiled potatoes. Reduce heat to low-medium heat. (Image 3)

4. Gently toss without breaking up the potatoes, and season well with salt. Cook for 2-3 minutes. (Image 4)

Saute cumin seeds, green chilies in oil, then add boiled potatoes, and saute.

5. Add the spices – Kashmiri chili powder, turmeric powder, and mango powder (amchur). Gently toss and cook for 3 minutes. (Image 5)

6. This is what you should have. Taste the potatoes and check for salt. (Image 6)

7. Now fresh chopped cilantro. Turn off the stove. (Image 7)

8. Gently toss and enjoy with roti, dal, and yogurt. (Image 8)

Add spices to the potatoes and cook for a couple minutes, then add cilantro leaves, and toss.

Expert Tips

✓ Allow the potatoes. to cool before peeling and cubing.

✓ Cut the potatoes into 3/4-inch cubes. Don’t cut the cubes too small else you’ll end up with mashed potatoes.

Serving Suggestions

→ During Navratri – Since this dish has no flour, garlic, or onions, this dish is perfect when observing a fast. For this dish, simply avoid spices – asafoetida and turmeric powder, and you’ll have a Navratri-friendly Jeera Aloo.

→ Rice & Lentils – Serve Jeera Aloo with Toor Dal Tadka and Jeera Rice.

→ Paratha & Yogurt – Another way to enjoy cumin-spiced potatoes is with ajwain ka paratha (an Indian flatbread with carom seeds) and yogurt. A simple recipe and complete meal.

→ Breakfast – When consuming eggs, you can totally make these potatoes on the side dish and enjoy them with ketchup.

→ Repurpose Leftovers – If you have leftover Jeera Aloo, make an aloo sandwich with 2 slices of bread, spread cilantro chutney on both sides, add jeera aloo, and sliced cheese, such as havarti, muenster, cheddar, or pepper jack cheese. Grill on both sides and enjoy!

Recipe FAQs

Is this recipe vegan?

Yes, Jeera Aloo is vegan.

Is this recipe gluten-free?

No. For a gluten-free option, skip asafoetida (hing), or use gluten-free hing.

What are the best potatoes needed for making Jeera Aloo?

I highly recommend using Russet Potatoes. I also recommend Yukon Gold Potatoes.

What spice can I use instead of Amchur (mango powder)?

Instead of amchur, you can use lemon juice or chat masala. Both ingredients add a tangy flavor.

Can I use raw potatoes instead of boiled potatoes?

Yes, absolutely. I’ve actually made both versions of this recipe and I have to say Jeera Aloo tastes much better with boiled potatoes. However, if you prefer crispy potatoes, then use raw potatoes.

If you’re using raw potatoes, cube them into 1/2-inch pieces instead of 3/4-inch pieces.

Cover and Cook the potatoes longer and on low heat to prevent the potatoes from burning. The steam will cook down the potatoes. Add small amounts of water as needed to prevent sticking.

Follow the rest of the recipe as mentioned. Additionally, you may want to use a nonstick pan.

Jeera Aloo in a serving bowl with a spoonful of cumin potatoes above.

More Aloo Recipes!

Jeera Aloo in a serving dish with a large spoon surrounded by fresh cilantro and spoonfuls of spices.
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4.67 from 6 votes

Jeera Aloo

By: Nisha Kapur
Jeera Aloo consists of sautéed potatoes combined with cumin seeds, green chilies, and essential spices. This Indian vegetable dish demands minimal effort and cooks up in just 10 minutes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings

EQUIPMENT

INGREDIENTS 

  • 2 tbsp avocado oil
  • 2 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 1 green chili, chopped
  • 600 grams russet potatoes, boiled, peeled & cubed
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri chili powder
  • 1 1/4 tsp mango powder, amchur
  • 1/2 tsp salt, little more if need be
  • 2-3 tbsp water, to deglaze and prevent potatoes from drying
  • 1/4 cup fresh cilantro leaves, chopped
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INSTRUCTIONS 

Step 1 – Boil Potatoes

  • Boil the potatoes. I used the Instant Pot for 12 minutes on High Pressure and then performed a natural pressure release.
  • Once the potatoes are done, remove them from the Instant Pot and set them aside to cool.
  • Peel the potaotes.
  • Cube into 3/4-inch cubes.

Step 2 – Saute Cumin & Potatoes

  • Heat up a kadai on medium heat, once hot, add oil. Once the oil heats up, add cumin seeds and asafoetida (hing). Cook for a minute.
  • Add green chilies and saute for another 40 seconds.
  • Now add the boiled potatoes. Reduce heat to low-medium heat.
  • Gently toss without breaking up the potatoes, and season well with salt. Cook for 2-3 minutes.
  • Add the spices – Kashmiri chili powder, turmeric powder, and mango powder (amchur). Gently toss and cook for 3 minutes.
  • This is what you should have. Taste the potatoes and check for salt.
  • Now fresh chopped cilantro. Turn off the stove.
  • Gently toss and enjoy with roti, dal, and yogurt.

NOTES

This post was first published on October 10, 2021, and has been updated since.
  • Cool Potatoes – Allow the potatoes. to cool before peeling and cubing.
  • Cut Potatoes – Cut the potatoes into 3/4-inch cubes. Don’t cut the cubes too small else you’ll end up with mashed potatoes.
  • Gluten-free Option – For a gluten-free option, skip asafoetida (hing), or use gluten-free hing.

Nutrition

Calories: 192kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 662mg | Fiber: 2g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 2mg

Additional Info

Course: Main Course, Sides & Snacks
Cuisine: Indian
Diet: Vegan, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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4.67 from 6 votes

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Recipe Rating




10 Comments

  1. 5 stars
    Sooo sooooo good! Very easy/simple to make even for people like me who aren’t great at steaming/boiling certain produce! I actually bought readily available “steamable” potatoes, put the bag in the microwave for 5m30s (the bag says to microwave 6-8 mins) but I didn’t want it fully cooked……if that makes sense…. so, anyways, it doesn’t fully cook and I Peeled it. And followed this recipe. Added a little extra water like 1/4-1/2 cup to cook the rest of the potatoes just enough that the texture was pervert, along with the rest of the ingredients. Just like mom’s!!! ❤️❤️❤️

    Reply

  3. 4 stars
    Hi, I cooked this today. Actually since I’m a punjabi we cook dry potatoes using boiled potatoes. But today I didn’t want to do double work. So tried this recipe. It turned out quite good. I haven’t used garam masala but I added dried fenugreek leaves and fresh coriander. Came out quite good. Thanks.

    Reply

  5. Hey, the recipe looks good. I also make this dish quite often and I have to say that I always use raw potatoes and sometimes I don't bother peeling them! Also, I start off with slightly browning garlic in oil (at least 3 cloves) before adding the potatoes and roasted cumin seeds. If I can't get mango powder I use a few drops of lemon juice or tamarind juice. This is a great dish that I usually have with sada roti or fried bakes[if you're a Trini yuh know what I mean];).

    Reply

  6. Hi Julia.. thanks for the comment, really appreciate it.

    Ok, you can use any kind of potatoes, Idaho, Red will work too. For red, you can choose to leave the skin on.
    Amchoor is used in quite a few dishes… try the Punjabi Kadhi Recipe (basically curry in a yellow gravy cooked with ChickPea flour). Amchoor is used as a final seasoning for many recipes… it gives the dish a tangy flavor. The "Okra Fry" dish also contains Amchoor. I will work on more recipes with this.

    Hope this helps. Let me know!!
    -ngs

    Reply

  7. Came across your blog through foodgawker, these looks delicious. Plus I once had to buy amchoor for a certain recipe and now have tons of it with no idea what to do with it…what sort of potatoes do you use? I always have red on hand but I know those may not be the best…
    -julia

    Reply