Jeera Aloo (Cumin-Spiced Potatoes)
Prep & Cook Time: 30 minutes
Servings: 3–4
Spice Level: Mild to Medium
Cuisine: North Indian
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Ingredients
| Ingredient | Quantity |
| ---------------------------------------- | --------------------------- |
| Potatoes (medium-sized) | 4 (about 500g) |
| Oil (vegetable/mustard) | 2 tbsp |
| Cumin seeds (jeera) | 1.5 tbsp |
| Green chili (optional) | 1, finely chopped |
| Turmeric powder | ½ tsp |
| Coriander powder | 1 tsp |
| Red chili powder (optional) | ¼ tsp |
| Amchur (dry mango powder) or lemon juice | 1 tsp or 1 tbsp lemon juice |
| Salt | To taste |
| Fresh coriander leaves | A handful, chopped |
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Step-by-Step Instructions
1. *Prepare the Potatoes*
* Wash and boil the potatoes in salted water until just tender but firm (about 15–20 minutes).
* Drain, let them cool slightly, peel the skin, and cut into bite-sized cubes.
2. *Heat the Oil and Temper Jeera*
* Heat oil in a heavy-bottomed pan or skillet over medium heat.
* Add cumin seeds and let them crackle and turn aromatic (about 30 seconds). Watch carefully to avoid burning.
3. *Add Green Chili and Spices*
* Add chopped green chili if using, sauté for 15 seconds.
* Add turmeric powder, coriander powder, and red chili powder (if using). Stir for 10–15 seconds to roast the spices gently.
4. *Cook the Potatoes*
* Add the cubed potatoes to the pan.
* Toss carefully to coat the potatoes evenly with the cumin and spices.
* Add salt to taste.
* Cook uncovered on medium heat for 8–10 minutes, stirring gently occasionally, allowing the potatoes to get a little crispy and golden on some sides.
5. *Add Tanginess and Finish*
* Sprinkle amchur powder or squeeze fresh lemon juice over the potatoes.
* Mix well and cook for another minute.
* Turn off heat.
6. *Garnish and Serve*
* Garnish with freshly chopped coriander leaves.
* Serve hot.
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Serving Suggestions
* Pair Jeera Aloo with *dal and rice* for a comforting meal.
* Serve as a side dish with *chapati, paratha, or naan*.
* Goes well with plain yogurt or cucumber raita.
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Tips for Perfect Jeera Aloo
* Use *firm potatoes* that hold their shape after boiling.
* Don’t over-stir while cooking potatoes to avoid breaking them.
* Adjust chili and lemon according to your heat and tanginess preference.
* For a richer flavor, use mustard oil instead of vegetable oil.
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