Jeera Aloo | Cumin Potatoes | Video

Jeera aloo (cumin potatoes). Add a pop of flavor to regular sautéed potatoes with this subtly spiced dish. Loaded with the beautifully aromatic flavors of cumin, try these potato bites for a tasty hit of irresistible deliciousness. Perfect idea for a speedy side!

Potatoes – the humble star ingredient that transforms every roast to a complete meal. Mashed, roasted or boiled, these little bites elevate your dinner to the next level. Well, there are multiple ways to cook and serve potatoes. I love them roasted or mashed, and loaded with mouthwatering flavors.

Jeera aloo or cumin potatoes feature simple sautéed potatoes with plenty of spices. The key spice in the recipe, cumin – both ground and whole – definitely hits the spot making this classic a restaurant favorite. In my opinion, it’s one of the best potato sides to add to any meal.

How To Make Jeera Aloo (Cumin Potatoes)

First, peel and cube the potatoes. Make sure the cubes are more or less the same size to ensure even cooking.

Next, let’s cook these potatoes. Fry some cumin seeds, ginger and green chilies in a little oil. When the cumin seeds turn brown, add potatoes and a touch of asafetida. Asafetida or hing has a very strong flavor, so use it sparingly in this dish. I like to give the potatoes a quick stir fry to get a nice, beautiful, crispy, light brown exterior.

Then, add all the ground spices. This includes turmeric, coriander, red chili powder, amchur (dried mango) powder and of course, more cumin. But this time, you will need to add ground cumin instead of whole cumin seeds. The main aim is to bring in the bold flavor of cumin. So, the more the better. But remember, the amount of cumin should not overpower the flavor of potatoes. We are looking for the perfect balance in this jeera aloo recipe.

Now, pour in water and cook the potatoes. Once the potatoes are cooked, add more flavor with dried fenugreek leaves, fresh coriander (cilantro) leaves and lemon juice. A small pinch of sugar makes this dish perfect.

Give this mixture a quick stir fry. And you’re done! Try this recipe with other vegetables like sweet potatoes, carrots and okra. The flavor profile of cumin in this jeera aloo recipe is simply mind blowing. I also love the beautiful speckles of cumin seeds on the potatoes.

More Potato Recipes:

• Crispy Tandoori Smashed Potatoes 
• Bombay Potato Frittata 
• Aloo Matar Restaurant Style | Spiced Potatoes and Green Peas 
• Kashmiri Dum Aloo | Curried Baby Potatoes
• Aloo Paratha | Flatbreads Stuffed with Mashed Potatoes
• Honey Chilli Potato 
• Aloo Gobi | Indian Potatoes and Cauliflower
• Greek Lemon Potatoes 
• Aloo Gobi Potstickers 
• Aloo Tikki Burger | Spiced Potato Burger

Yield: 4

Jeera Aloo | Cumin Potatoes | Video

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Delicious jeera aloo featuring cumin spiced potatoes. Perfect side for your next Indian meal!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 5 medium potatoes
• 1 tablespoon oil
• 1 tablespoon cumin seeds
• 1 green chili, chopped
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground turmeric (turmeric powder)
• 1/2 teaspoon ground cumin (cumin powder)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon amchur powder (dried mango powder)
• 1 teaspoon ground coriander (coriander powder)
• 1/2 cup water
• 1 tablespoon chopped coriander (cilantro) leaves
• 1 tablespoon lemon juice
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• A pinch of sugar
• Salt to taste
• Chopped coriander (cilantro) leaves, to garnish

Instructions

1. Peel the potatoes and cut into small cubes. Set aside.
2. Heat oil in a large frying pan or skillet.
3. Add cumin seeds, green chilies and ginger. Sauté, stirring, for 1 minute.
4. Add potatoes and asafetida. Stir to combine. Sauté, stirring occasionally, for 3-4 minutes or until the potatoes get a light brown color.
5. Add ground turmeric, ground cumin, red chili powder, amchur powder and ground coriander. Stir to combine. Sauté, stirring, for one minute or until aromatic.
6. Season with salt.
7. Add water. Stir. Cook, covered, for 5-6 minutes or until the potatoes are tender but not mushy.
8. Add coriander (cilantro) leaves, kasuri methi (dried fenugreek leaves), lemon juice and sugar. Stir to combine. Heat through.
9. Garnish with more coriander (cilantro) leaves if you like.
10. Serve as a side with Indian meal or with your favorite roast.

Notes

• Cooking time may vary depending on the type of the potatoes and the size of the potato cubes
• Amchur powder is available from Indian grocery stores
• You can customize this recipe with your favorite veggies like sweet potatoes and carrots

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 250Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 183mgCarbohydrates 49gFiber 6gSugar 4gProtein 6g

The nutritional data is for information purposes only

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