Jeera aloo

This Jeera Aloo is absolutely BEST!! Boiled potatoes are roasted with cumin seeds and spice powders to make the most delicious potato. Serve it with rice, roti or side.


  • 4 medium potatoes (400 grams)
  • 2 tbsp oil or ghee 1 tbsp ginger chopped
  • 1 tsp chopped green chili asafoetida (omit the asafoetida, for the gluten-free option)
  • tsp dried mango powder (amchur) (or lemon juice)
  • to tsp salt (according to taste)
  • 1 tsp dried fenugreek leaves (kasoori methi) (optional, but recommended)
  • 3 tablespoons water
  • 2 to 3 tbsp coriander leaves
  • Spices for cumin potatoes
  • 1¼ tsp cumin
  • tsp turmeric (turmeric)
  • to 1 tsp red chili powder
  • tsp cumin powder (jeera powder)
  • 1¼ tsp coriander powder

Making Process of Jeera Aloo:

  1. Wash the potatoes under running water and boil until fork soft, without making them soft.
  2. To boil on the stove – Put these in a pot and add enough water to cover. Bring the water to a boil and reduce the heat to medium. Cover the pot and boil them until the fork turns soft.
  3. To cook them in a pressure cooker, add 1 cup of water to the pressure cooker. Add potatoes to it. Pressure cook for 3 to 4 whistles depending on the size of the potatoes. When the pressure releases naturally, open the lid and remove the potatoes.
  4. Cooking in the Instant Pot – Add 1 cup of water to the IP. Place a trivet and then potatoes on top of it. Press the pressure cook button and set the timer for 6 to 8 minutes, depending on the size. The largest russet potatoes will take about 10 minutes. When the pressure subsides, take out the potatoes.
  5. Cool them and remove their skin. Cube them into desired size. I cut mine into about 1 inch pieces. Keep them aside.

How to make Jeera Aloo Step by step

  • Put oil or ghee in a hot pan. When the oil is hot, add cumin seeds.
  • When it starts crackling, add ginger and green chilies to it. Fry for 30 to 60 seconds.
  • Lower the flame. Then add asafoetida, turmeric, red chili powder, cumin powder, coriander powder, salt and mango powder (optional). Make sure the pan is not too hot at this stage as we do not want the spices to burn.
  • Take kasoori fenugreek in the palm and mash it between the palms. Add it here. Fry till the aroma comes. It only takes one minute.
  • Add 3 tbsp water and mix well. Very soon the mixture becomes thick.
  • Put in boiled potatoes. Toss them gently and cover the pan. Cook on low flame for 2 to 3 minutes.
  • Sprinkle coriander leaves. Taste the taste and add more salt if needed. If you have not added amchur powder, sprinkle lemon juice.
  • Serve jeera aloo with rice-dal, poori, roti or chapati.

Nutrition (estimate only) Calories: 104kcal | Carbohydrates: 4g | Fat: 9g | Sodium: 266mg | Potassium: 112mg | Fiber: 1g | Sugar: 1 gram | Vitamin A: 370IU | Vitamin C: 13.4mg | Calcium: 35mg | Iron: 1.9mg

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