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side close up shot of jeera aloo in a grey ceramic bowl
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Jeera Aloo Recipe

Jeera Aloo is one of the most popular Indian dishes. Try this easy and tasty jeera aloo recipe, perfect for beginners.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 adults
Calories: 783kcal
Author: Hina Gujral

Equipment

Ingredients

  • 3 large size potato
  • 2 tablespoon vegetable refined oil
  • 2 medium spicy green chilli chopped
  • 1 inch ginger, peeled and chopped
  • 1 tablespoon coriander seeds (sabut dhaniya)
  • 1 teaspoon black peppercorns
  • 2 teaspoon cumin seeds (jeera)
  • ¼ teaspoon hing (asafoetida)
  • ¼ teaspoon turmeric powder (optional)
  • 1 teaspoon cooking salt or to taste
  • handful of fresh coriander leaves, chopped

Instructions

  • Boil the potatoes with skin in a pressure cooker for two whistles over high heat. Allow the steam to release naturally.
  • Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes. Keep aside.
  • Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic. Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
  • Heat oil in a pan over medium heat. Once the oil is hot, add the remaining cumin seeds (jeera) to it.
  • Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
  • Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
  • Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
  • Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
  • Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
  • Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
  • Serve Jeera Aloo with hot chapati, paratha or roti. 

Notes

  • Jeera Aloo is a meal prep friendly dish. Store it in an airtight container in the refrigerator for 3 - 4 days. Reheat in a microwave or stovetop. 
  • Adjust the quantity of chillies and spices as per personal preference. 

Nutrition

Calories: 783kcal | Carbohydrates: 121g | Protein: 15g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 2381mg | Potassium: 2929mg | Fiber: 18g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 128mg | Calcium: 176mg | Iron: 9mg