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    Home » Indian Sides and Subzi

    Jeera Aloo – Cumin Spiced Potatoes

    Published: Aug 23, 2022 by Richa 6 Comments

    Jump to Recipe   Print Recipe

    The best recipe for Jeera Aloo – These Cumin spiced potatoes are one of my favourite side dishes and the best way to add a touch of India to your meals! Serve as a side or add to bowls or breakfast, or serve as chaat snack. Gluten-free. Nutfree Soyfree

    a bowl with cumin spiced jeera aloo potatoes sprinkled with fresh coriander

    Meet Jeera Aloo aka Indian Cumin Potatoes – a vibrantly spiced vegan Indian side dish that’s easy to make and satisfying to eat. This classic Indian potato side dish recipe is loaded with flavor from whole cumin seeds and fresh herbs and is naturally gluten-free, Soyfree and nutfree

    Try it as a side dish for your next Indian feast,as a healthy and comforting lunch or as an addition to your favorite bowl or as a snack topped with onion, cucumber, tomato and lemon juice or cilantro chutney!

    cumin spiced potatoes served in a white bowl sprinkled with coriander

    Jeera is the Hindi word for cumin and cumin is indeed the star of the show here. We add 1 1/2 teaspoons of whole cumin seeds alongside some ginger, coriander, pepper, chili, and garam masala.

    As you might suspect by now, these potatoes are not just extremely delicious but also pretty spicy. However, you are in full control of the heat level and can reduce the level of spiciness by halfing the amount of the cayenne, black pepper and green chili.

    a bowl with cumin spiced jeera aloo potatoes sprinkled with fresh coriander

    Why you’ll love these Cumin potatoes!

    • they are super easy
    • they are super delicious
    • they are super quick if you have pre-boiled potatoes
    • they go well with a lot of different cuisines
    • They are allergy friendly

    jeera aloo potatoes with fresh cilantro and chopped red onions in a white bowl

     

    More Indian side dishes

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    Jackfruit coconut chickpea stir fry

    Print Recipe
    5 from 3 votes

    Jeera aloo (cumin potatoes)

    The best recipe for Jeera Aloo - These Cumin spiced potatoes are one of my favourite side dishes and the best way to add a touch of India to your meals. Serve in Indian meals or breakfasts, add bowls or snack .  Gluten-free. 
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Side
    Cuisine: Indian
    Keyword: Indian potatoes, jeera aloo
    Servings: 4
    Calories: 100kcal
    Author: Vegan Richa

    Ingredients

    • 2 (340 g) medium Yukon gold potatoes boiled, peeled and cubed, into ½ to ¾ inch pieces
    • 1 teaspoon oil
    • 1 ½ teaspoons cumin seeds
    • 1 hot green chili finely chopped or thinly sliced
    • 1 teaspoon minced ginger
    • ½ teaspoon turmeric
    • 1 teaspoon ground coriander
    • ½ to 1 teaspoon garam masala
    • ¼ to ½ teaspoon cayenne or use paprika for less heat
    • 1/8 teaspoon black pepper
    • ½ teaspoon salt
    • Generous pinch of hing asafetida , optional, or use 1 clove of garlic and add with ginger
    • ½ teaspoon dried fenugreek leaves , omit if you don’t have them
    • 2 teaspoons lemon juice
    • ¼ cup (4 g) chopped cilantro

    Instructions

    • Boil, peel and cube your potatoes, if you haven’t already and set aside. see notes
    • Head a skillet over medium heat, add the oil. Once the oil is hot, add the cumin seeds and toast until they have significantly changed color and are very fragrant. Then add the green chilies and mix in, then add the ginger and mix in.
    • Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat. Add the lemon juice and fenugreek leaves and mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse and coat the potatoes.
    • Uncover, add cilantro, mix well and take off heat.
    • Serve as is or as your breakfast potatoes or as a side with indian food or add to wraps or sandwiches. Or serve as a Chaat snack topped with onion, tomatoes and cilantro chutney or lemon juice

    Video

    Notes

    These are delicious and spicy potatoes. You can reduce the heat by reducing the cayenne, black pepper and green chili.
    Pressure cook the potatoes : pressure cook with 3-4 cups water for 9 to 14 mins depending on the size of potatoes 
    Saucepan: add enough water to cover the whole peeled or cubed potatoes and cook over medium heat for 20-35 mins. 

    Nutrition

    Nutrition Facts
    Jeera aloo (cumin potatoes)
    Amount Per Serving
    Calories 100 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.2g1%
    Sodium 336mg15%
    Potassium 476mg14%
    Carbohydrates 20g7%
    Fiber 3g13%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 128IU3%
    Vitamin C 24mg29%
    Calcium 19mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    ingredients needed for making jeera aloo

    Ingredients:

    • potatoes:  I like Yukon gold potatoes. We want them boiled, peeled and cubed. You can also use red skinned potatoes, or russet potatoes. baby potatoes are great as well
    • to get the flavors going, we fry whole cumin seeds in oil
    • green chili and fresh ginger are added to the tempering to finish the tempering
    • ground spices: I like a mix of turmeric, coriander, garam masala, cayenne or use less paprika for less heat and black pepper
    • potatoes need salt – don’t skimp
    • for that authentic flavor I add a generous pinch of hing (asafetida) , it is optional
    • dried fenugreek leaves lend a nutty flavor to the potatoes
    • the brightness from fresh lemon juice really brings the flavors in the dish together.
    • finish the dish with some chopped cilantro

    Tips:

    • Potatoes that work well for this jeera aloo recipe are Yukon gold, red-skinned potatoes, baby potatoes, and russet potatoes

    How to make Jeera Aloo

    cumin seeds frying in a pan

    Boil, peel and cube your potatoes, if you haven’t already and set aside.


    Heat a skillet over medium heat, add the oil. Once the oil is hot add the cumin seeds and toast until they have significantly changed color and are very fragrant , then add the green chilies and mix in, then add the ginger and mix in.

    green chili and cumin seeds frying in a pan

    Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat.

    boiled potatoes being added to frying pan with spices

    Toss really well, then add the lemon juice and dried fenugreek, mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse the potatoes.

    jeera potatoes cooking in a pan with spices

    jeera potatoes in a white sauteeing pan

    Uncover, add cilantro, mix well and take off heat.

    fresh chopped cilantro being sprinkled over potatoes

    Indian spiced cumin potatoes in a white frying pan

    Serve as is or as your breakfast potatoes or as your side with Indian food or add to wraps or anything.

    Indian cumin spiced potatoes sprinkled with cilantro served in a dark blue bowl

    Storage

    You can refrigerate any leftover potatoes for upto 3 days and add them to breakfast wraps or  make delicious sandwiches with leftover jeera aloo or make a quick chaat snack, too with onion tomato cucumber and cilantro chutney or lemon juice

    jeera aloo in a small white bowl topped with chopped cilantro

    a small plate with jeera potatoes sprinkled with minced onions and cilantro

     

     

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    1. stephanie

      August 25, 2022 at 1:20 pm

      I’m not familiar with this potato in UK, or average size. What would you estimate the total weight to be please?

      Reply
      • Vegan Richa Support

        August 26, 2022 at 8:30 am

        340 grams

        Reply
    2. Ree

      August 23, 2022 at 6:46 pm

      5 stars
      Came together easily and the flavor was fantastic!

      Reply
      • Vegan Richa Support

        August 24, 2022 at 1:12 pm

        love to read that

        Reply
      • M

        October 17, 2022 at 8:32 am

        Thank you for sharing such yummy recipes. We do not use oil, and we can cook the spices without oil. However, fo you have any thoughts as to how to cook the potatoes without them sticking.????

        We are most appreciative.

        Reply
        • Richa

          October 17, 2022 at 12:30 pm

          Use a really good. On stick skillet. Fry toast the cumin seeds. The use broth to sauté. Also use parboiled potatoes and add to the pan and cover and cook for 7-8 mins. Then switch off heat and let them sit for 10 mins for flavors to infuse

          Reply

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