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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

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 Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Sides & Snacks
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 servings
Author: Nisha Kapur

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

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