Go Back
–+ servings
Jeera aloo in a pan garnished with cilantro
Print Recipe
No ratings yet

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 Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian
Keyword: indian cumin potatoes, jeera aloo
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Author: Meeta Arora

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

Video

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: 141kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 343mg | Potassium: 664mg | Fiber: 3g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg