Jeera Aloo, aka Indian Cumin Potatoes, is a simple and delicious recipe that can be prepared in under 30 minutes. This one-pot stir-fry is a perfect choice for an easy weeknight dinner. It is also naturally vegan and gluten-free!

Indian cumin potatoes in a small stainless pot ready to serve
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Jeera Aloo is aromatic and mildly spicy and is one of the my easy recipes I rely on during busy days. Potatoes are always a staple in our kitchen, making it an easy and reliable choice.

Other potto favorites include Aloo Shimla Mirch, Aloo palak, Aloo Beans, and Aloo Matar, which follow a similar cooking method and are equally delightful.

It is a one-pot dish that takes less than 30 minutes to make. It can even be made in just 10 minutes if you have boiled potatoes on hand. I like to meal prep and have boiled potatoes ready for such easy recipes.

This dry Jeera Aloo sabzi is an excellent choice if you’re following a vegan and gluten-free diet.

Watch How to Make Jeera Aloo

What is Jeera Aloo?

Jeera Aloo is a popular North Indian stir-fry made with potatoes, cumin seeds, and spices. It’s one of the simplest and easiest potato sabzi recipes.

The name comes from Hindi, where “Aloo” means potatoes, and “Jeera” means cumin seeds. This dish is made by sautéing potatoes with cumin and aromatic spices, making it an easy side dish.

Why you will love this Jeera Aloo?

  • Simple and delicious.
  • It is quick and easy to make.
  • Vegan & Gluten free.
  • It is mild and not too spicy. 
  • Kid-friendly.
  • Ready in under 30 minutes.

Ingredients

  • Oil: Use any cooking oil of your choice. You can also use ghee if you prefer.
  • Potatoes: They are the dish’s star, providing a hearty and filling element. Use russet potatoes. Yukon gold potatoes will also work well. 
  • Cumin seeds: Jeera Aloo is made with lots of cumin seeds, which adds a warm, earthy flavor to this side dish.
  • Green Chili Pepper: Adjust the quantity according to your desired level of spiciness. I use Thai, birdseye, or Serrano chili.
  • Garam Masala: A blend of aromatic spices adds a rich and complex flavor to the dish.
  • Asafoetida (Hing): Asafoetida is a spice with a unique flavor that enhances the overall taste. It is optional and can be skipped if you prefer a gluten-free version.
  • Spices: You’ll need turmeric, red chili powder, cumin powder, coriander powder, and salt. 
  • Dry Mango Powder (Amchur): It adds a tangy and slightly sour taste to enhance the flavors.
  • Water: To adjust the consistency of the side dish while cooking.
  • Cilantro: Use cilantro leaves to garnish the dish. It adds a fresh and herbaceous aroma.
Indian Cumin potato ingredients

How to Make?

Boil the potatoes: In a stovetop pressure cooker for 3-4 whistles on medium heat or boil in the instant pot for 8-15 minutes, depending on their, release pressure naturally. You can boil them in a large pot until they are cooked well. Take the potatoes out and let them cool.

boiling potatoes in a pressure cooker to cook jeera aloo

Peel and dice the potatoes to about 3/4-1 inch once they reach room temperature.

peel and slice cooked potatoes

Making Cumin Potatoes

Heat a pan (or kadai) on medium heat. I love to use a cast iron pan as it adds additional crispness to the potatoes.

Add oil and heat it. Once hot, add cumin seeds and asafoetida (hing) and let them sizzle for a minute.

Add green chilies and sauté for a few seconds seconds.

saute cumin seeds and green chili to cook jeera aloo

Add the boiled potato cubes. Lower the heat to low-medium. Gently toss the potatoes, ensuring they don’t break, and season with salt. Cook for 2-3 minutes.

add cooked potatoes into the cast iron to make jeera aloo

Add the spices – cumin powder, chili powder, turmeric powder, and mango powder (amchur). Add a splash of water if needed to prevent the spices from burning.

spices added into the skillet to cook jeera aloo

Toss gently and cook for 3-4 minutes.

added a little water to cook jeera aloo

Garnish with freshly chopped cilantro. Turn off the heat.

Indian cumin potato in a cast iron garnished with cilantro leaves

Serve hot with roti, dal, and yogurt.

ready to serve jeera aloo in a stainless pot

Recipe Tips

Cook potatoes perfectly: While boiling, be careful not to overcook the potatoes. They should be just soft (not overcooked). For clean, firm cubes, let them cool completely before peeling and dicing. Cutting them while hot will cause them to break and become crumbly.

Dice potatoes evenly: The cooking time can vary a bit depending on the size of the diced potatoes. In this recipe, they are cut into very small pieces. 

Temper the oil right: Make sure to heat the oil well and then reduce the heat before adding cumin seeds. This allows the cumin to release its flavor into the oil perfectly without burning.

Enhance the flavor: 

Add a squeeze of lemon or lime juice to the Jeera Aloo for a delightful tangy kick before serving. It brightens the flavors and adds a refreshing touch to the dish. Add extras like grated ginger, chaat masala, or kasoori methi (dried fenugreek leaves) to enhance the taste. Try using mustard oil for a richer taste.

Adjust the spice: Everyone has different spice preferences, so feel free to change the spice levels of Jeera Aloo according to your taste. Increase or decrease the amount of chili powder or green chilies to suit your desired level of spiciness. Use homemade garam masala for additonal flavor

Adding additional vegetables: To make the dish more protein-rich, add mushrooms or bell peppers. These enhance the nutritional value and provide a delightful texture and taste to the stir-fry. 

top view of cooked jeera aloo with cilantro in a cast iron

How to Store Leftovers?

I usually make a small batch of this easy stir-fry to avoid leftovers. If you do have leftovers, let the Jeera Aloo cool completely, store it in an airtight container, and refrigerate for up to 3 days.

Reheat in the microwave or skillet with a splash of water. 

I don’t recommend freezing it, as it can change the texture of the potatoes.

How to Serve Jeera Aloo?

  • Serve Jeera Aloo hot or warm with Indian bread like roti, poori, or paratha, along with yogurt, raita, or dal fry. You can also enjoy it as a side with your favorite protein.
  • Roll it in a roti or tortilla for a veggie wrap for a fun twist—kids love wraps! 🙂
  • These are also great to serve as breakfast potatoes with your eggs.
  • These potatoes will work great to add to puff pastry to make aloo patties. Here is my paneer puff pastry turnover recipe, where you can switch the paneer filling with these potatoes.
  • We love making sandwiches with any leftover potatoes. We grew up eating potato sandwiches, and they are definitely my comfort food!

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Jeera Aloo (Indian Cumin Potatoes)

Jeera Aloo, aka Indian Cumin Potatoes, is a simple and delicious recipe that can be prepared in just 30 minutes. This one-pot stir-fry is a perfect choice for an easy weeknight dinner. It is also naturally vegan and gluten-free!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Video

Ingredients 

  • 2 tabespoons Oil, or use 1 tablespoon ghee + 1 tbsp oil too
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Asafoetida (Hing), optional, skip for gluten-free
  • 1 Green Chili Pepper, finely diced
  • 600 grams Potatoes , boiled, peeled & cubed, use russet or Yukon gold potatoes.
  • 2-3 tablespoon Water
  • 1/4 cup Fresh Cilantro leaves, chopped

Spices

Instructions 

  • Boil potatoes in a stovetop pressure cooker with 1 cup water for 3-4 whistles on medium heat or boil in the instant pot, release pressure naturally. You can boil them in a large pot until they are cooked well.
    boiling potatoes in a pressure cooker to cook jeera aloo
  • Take the potatoes out and let them cool. Peel and dice the potatoes once they have come to room temperature. Cut potatoes in 3/4 inch pieces.
    peel and slice cooked potatoes

Making Jeera Aloo

  • Heat a pan or kadai on medium heat. Once hot, add oil and let it heat.
  • Add the cumin seeds and asafoetida. Cook for a few seconds till the cumin seeds start to sizzle. Lower the heat if needed, so the cumin seeds don't burn. Add green chilies and saute for 30 seconds.
    saute cumin seeds and green chili to cook jeera aloo
  • Now add the boiled potatoes. Reduce heat to medium-low.
    add cooked potatoes into the cast iron to make jeera aloo
  • Gently toss without breaking the potatoes, and season with salt. Cook for 2-3 minutes.
  • Add the spices. Gently toss and cook for 3 minutes. Add the water as needed 1 tablespoon at a time so the spices don't burn.
    spices added into the skillet to cook jeera aloo
  • Now fresh chopped cilantro. Turn off the heat. Jeera aloo is ready. Enjoy with roti, dal, and yogurt.
    jeera aloo in a cast iron with cumin seeds and chili peppers on both side

Notes

  • Boil potatoes until just soft, not overcooked. Cool completely before peeling and dicing for clean, firm cubes. The cooking time of potatoes can vary a bit depending on the size of the diced potatoes.
  • If you don’t have dry mango powder, add lemon juice for tanginess. You can also add extras like grated ginger, chaat masala, or kasoori methi.
  • If you like, you can use mustard oil for a richer flavor for the potatoes. Make sure to heat the mustard oil till it it smokes, then reduce heat before adding other ingredients. 

Nutrition

Calories: 141kcalCarbohydrates: 31gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 343mgPotassium: 664mgFiber: 3gSugar: 2gVitamin A: 156IUVitamin C: 10mgCalcium: 35mgIron: 2mg

Additional Info

Course: Side Dish
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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