Aloo Jeera Recipe, also known as Jeera Aloo, is a classic North Indian side dish made with cumin, spices, boiled potatoes, and herbs in under 20 minutes. It pairs well with rice, roti, chapati, or poori, and is ideal for lunchboxes.
Also, check the Mangalorean-style potato stir fry and the simplest dahi aloo recipe.
Roasted potatoes with cumin
Jeera means cumin seeds, and aloo means potato. This dish is a popular choice for office and school lunchboxes because it is quick and easy to prepare and widely enjoyed.
Whether you are looking for a simple side dish for phulka or roti, or for dal chawal, this recipe is a must-try. It's vegan, gluten-free, and perfect for everyday cooking. Since it is made with no onion and no garlic, it is also one of the best side dishes to prepare during vrat and fasting days like Navratri and Ekadashi.
The traditional aloo jeera recipe uses mainly cumin seeds and green chilies. For enhanced flavor and a dhaba-style experience, additional spices are included.
Ingredients
Potatoes (Aloo): Russet potatoes are used. Make sure you do not overcook the potatoes.
Cumin seeds (jeera): when sautéed in oil, they release an earthy aroma, making them a star ingredient in this dish.
Spices and flavorings: Green chilies, ginger, turmeric, red chile powder, cumin, and coriander powder. Kasuri methi is optional, but it adds flavor to the dish.
Coriander leaves: Adds freshness.
Lemon juice: Brightens the dish.
Oil: Used to roast cumin and cook the dish. For a richer taste, ghee or butter may be used instead.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Boil the potatoes until cooked but not mushy. Choose your preferred method for boiling.
- Heat oil in a pan. Add cumin seeds and hing, and sauté on medium to low flame for 1-2 minutes or until aromatic.
- Add ginger and green chilies and saute for a few seconds.
- Add turmeric powder, red chile powder, cumin, coriander powder, salt, water, and kasuri methi, and mix well. Stir for 1-2 minutes.
- Add boiled potatoes and toss them. Cover and cook for 2 minutes.
- Add lemon juice and coriander leaves and mix well. Serve hot and enjoy.
Tips
- Use slightly firm boiled potatoes to avoid them breaking or turning mushy. Also, do not stir too much.
- You can cut the potatoes into cubes and boil or boil the whole potatoes, then peel and cube.
- A basic aloo jeera recipe is made only with cumin seeds and green chilies. I add more spices, including kasuri methi, which adds extra flavor and makes the dish even more addictive. This tastes like dhaba-style aloo jeera.
- Any leftovers can be stored in the refrigerator for 2 to 3 days.
Serving suggestions
Serve jeera aloo with Indian breads like chapati, poori, or roti, or with any dal and mixed vegetables, or with any curries of your choice. One of the best additions to your meal. This dish is prepared without onion or garlic, making it suitable for serving during Navratri, fasting, upvas, and vrat days.
Recipe FAQs
Yes. You can cook them in the pan with cumin and other spices until the potatoes are tender.
To make the aloo jeera crispy, boil the potatoes until firm, then cook them with the spices on a medium flame without stirring for an additional 3 to 5 minutes. Do not overcrowd the pan. Also, if possible, use a wide pan for even roasting.
Yes, this is a vegan version of jeera aloo.
Serve it with any Indian soft breads, like poori, chapati, steamed rice, or curd rice.
More easy potato recipes
Recipe card
Easy Aloo Jeera Recipe | Cumin Roasted Potatoes
Equipment
Ingredients
- 4 Potatoes, cubed and boiled
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds Jeera
- ¼ teaspoon Hing Asafoetida
- 2 Green chilies finely chopped
- 1 tablespoon Ginger finely chopped
- ½ teaspoon Turmeric powder
- ½ to 1 teaspoon Red chile powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ½ to ¾ teaspoon Salt adjust, to taste
- 1 teaspoon Kasuri methi crushed
- ¼ cup Water
- 1 to 2 teaspoon Lemon juice
- 2 tablespoon Corainder leaves
Instructions
- Boil the potatoes until cooked but not mushy. Choose your preferred method for boiling.4 Potatoes, cubed and boiled
- Heat oil in a pan. Add cumin seeds and hing, and sauté on medium to low flame for 1-2 minutes or until aromatic.2 tablespoon Oil, 1 teaspoon Cumin seeds, ¼ teaspoon Hing
- Add ginger and green chilies and saute for a few seconds.2 Green chilies, 1 tablespoon Ginger
- Add turmeric powder, red chile powder, cumin, coriander powder, salt, water, and kasuri methi, and mix well. Stir for 1-2 minutes.½ teaspoon Turmeric powder, ½ to 1 teaspoon Red chile powder, 1 teaspoon Cumin powder, 1 teaspoon Coriander powder, ½ to ¾ teaspoon Salt, 1 teaspoon Kasuri methi, ¼ cup Water
- Add boiled potatoes and toss them. Cover and cook for 2 minutes.
- Add lemon juice and coriander leaves and mix well. Serve hot and enjoy.1 to 2 teaspoon Lemon juice, 2 tablespoon Corainder leaves
Video
Notes
- Use slightly firm boiled potatoes to avoid them breaking or turning mushy. Also, do not stir too much.
- You can cut the potatoes into cubes and boil or boil the whole potatoes, then peel and cube.
- A basic aloo jeera recipe is made only with cumin seeds and green chilies. I add more spices, including kasuri methi, which adds extra flavor and makes the dish even more addictive. This tastes like dhaba-style aloo jeera.
- Any leftovers can be stored in the refrigerator for 2 to 3 days.
Nutrition
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