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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EASY JEERA ALOO – SPICED POTATOES
Utensils
Ingredients
- 300 g Potatoes peeled and cubed
- 2 tbsp Vegetable oil
- 2 tsp Cumin seeds
- 3 tsp Coriander seeds crushed
- ½ tsp Asafoetida (hing)
- 1 inch Ginger
- 1 Red chili thinly sliced
- 1 Green chili thinly sliced
- ½ tsp Mango powder
- ½ tsp Turmeric powder
- ¼ tsp Red chili powder
- ½ tsp Fenugreek powder
- ½ tsp Cumin powder
- ½ tsp Salt
- 2 tsp Cilantro (coriander) chopped
- ¼ Lemon, juiced
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. 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 color300 g Potatoes, 2 tbsp Vegetable oil, 2 tsp Cumin seeds, 3 tsp Coriander seeds, ½ tsp Asafoetida (hing), 1 inch Ginger, 1 Red chili, 1 Green chili
- Then, add your boiled potatoes and toss to combine. Now add dry mango powder (amchur), turmeric powder, red chili powder, fenugreek powder, 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!½ tsp Mango powder, ½ tsp Turmeric powder, ¼ tsp Red chili powder, ½ tsp Fenugreek powder, ½ tsp Cumin powder, ½ tsp Salt, 2 tsp Cilantro (coriander), ¼ Lemon, juiced
Notes
- 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
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Learn how to make jeera aloo with step-by-step photos.
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Lauren Michael Harris says
My first Indian food was a dish just like these spiced potatoes and I fell in love instantly! These are going to be a regular in my home from now on!
Rachna says
Jeera aloo is a favorite of mine. I make it often. It is such a simple recipe yet so flavorful.
Nic says
YES YES YES! Thank you for such a flavorful recipe!
Gina says
So incredibly flavorful – great side dish for so many meals!
Andrea says
Wow, what a flavor packed side dish. They sound absolutely fabulous.
Sherry Ronning says
This was the perfect side dish to go along with my main dish! Thank you for the tip of boiling the potatoes to help with the cooking process. My family loved this recipe and asked me to make it again!!
Shelby says
Jalapeno in anything is a major win in my house haha and the fact that this has turmeric in it is even better! So delicious.
Lisa says
These really impressed our guests and it was my first time making the recipe.
RickyG says
I like the culinary recipes of this dish hope it will be delicious and tasty.
Mandy from Splash of Taste says
It will be! Let us know how you got on with the raita!
Paula says
So delicious! This recipe will be on rotation at my house now! Thanks
Jenn says
These potatoes rocked my world! I can’t believe how much flavor is in them. I’ll never do takeaway again!
Jess says
I love that I have almost everything this recipe needs in my pantry! Can’t wait to try it!
Michele says
I’ve never tried Aloo before but it was so tasty. Thanks for sharing.
Claudia Lamascolo says
We all love the flavors in this and will make it like this often!
Kristen says
These potatoes turned out fantastic. They were the star of dinner!
Katherine says
I love all the bold Indian flavors in this jeera aloo! Soooo good.