Easy jeera aloo – spiced potatoes

Beautifully spiced potatoes cooked with cumin and herbs, jeera aloo is an easy and very tasty part of an Indian feast. We first had aloo on a rice boat floating down a river in Southern India, we loved it and asked the chef for his recipe and from then on, we made more and more aloo’s, this is our take on jeera aloo and we think you’ll love it!

Why you’ll love this aloo recipe

• It’s quick and easy to make jeera aloo, you’ll have it on the table in 25 minutes.

• This is a great dish to have as part of an Indian thali meal.

• It’s 100% vegetarian and vegan.

Cooking Indian dishes need not be daunting, we take you step-by-step and show you how to create amazing tasting Indian food in your own kitchen.

What does aloo mean?

Aloo simply means ‘potato dish’ in Indian cooking.

Which potatoes are best to use for aloo jeera?

If you are going to make jeera aloo, then Yukon gold, russet potatoes, Maris Piper, and baby potatoes would all work well in this Indian dish.

Do I need to use boiled potatoes?

You don’t have to, but we find it’s far easier to use boiled and cubed potatoes.

Is it gluten free?

There’s one ingredient that’s not gluten-free and that’s asafoetida, or hing, you can either leave it out entirely or buy the gluten-free version.

What do I serve it with?

There are so many delicious recipes that you can serve our jeera aloo recipe with.

You could have it as part of a smaller Indian meal such as a side dish to accompany paneer jalfrezi, naan bread, and basmati rice.

Or you could serve it as part of an Indian thali which means having many smaller portions of different dishes.

This could include vegetable bhuna, Tarka dal, raita, Peshwari naan, onion salad, roti, practically any Indian dish can be used as part of a thali meal.

Jeera aloo served with any of the above would be delicious.

How do I store it?

Any leftover jeera aloo can be stored in an airtight container for up to 3 days and it freezes for up to 3 months.

Jeera aloo tips

• Want it gluten free?
  Leave out the asafoetida (hing) or use the gluten-free version.
• Don’t have coriander seeds?
  Use coriander powder instead and some people prefer crushed coriander seeds.
• Got leftovers?
  Store them in an airtight container in the fridge for up to 3 days and freeze for up to 3 months.

How to make delicious jeera aloo with step-by-step instructions

Making our jeera aloo recipe is easy if you follow our simple instructions.

Peel and chop your potatoes into cubes, then boil for 5 minutes, drain and set them aside.

Next, in a pan over medium heat, add vegetable oil, and when hot, add cumin seeds, when the cumin seeds sizzle, reduce the heat so they don’t burn.

More delicious aloo recipes for you to try

If you love our jeera aloo, then you should give these vegetarian aloo recipes a try! Aloo gobi, saag aloo, dum aloo, aloo tikki, aloo palak, and aloo bonda,

Or how about Dal Tadka (Lentil Curry).

Now, add in your coriander seeds and asafoetida (hing) and after just a few seconds add your ginger and red and green chilies and sauté until the ginger starts to change color.

Then, add your boiled potatoes and toss to combine.

Now add dry mango powder (amchur), turmeric powder, red chili powder, fenugreek powder, roasted cumin powder, and salt and toss to combine with the potatoes.

Continue cooking the potatoes for approximately 3-4 minutes on medium heat, then add in your fresh cilantro leaves and a squeeze of fresh lemon juice.

Serve your cumin potatoes immediately and enjoy!

We hope you enjoy making and eating our jeera aloo recipe and would love to hear how you got on with it.

Please leave a comment below and ask any questions you have.

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Learn how to make jeera aloo with step-by-step photos.

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