Jeera (Zeera) Aloo | Cumin Favored Potatoes

(Last Updated On: June 12, 2015)

As name suggests, Jeera Aloo (Cumin Potato) is full of Jeera (cumin) that gives this dish a particular flavor and taste. It is believed that cumin is very good for digestion. It is widely used in North Indian cooking. At my home almost all the cooked veggies and dal have jeera in it. This jeera aloo recipe is simple and quick that does not really need any expertise in cooking. I learnt this recipe from my mom. She mostly makes this along with an elaborate meal consisting of a curry, raita, dal, rice and chapatis.

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In this recipe I used both whole jeera and jeera powder (of course, we need a lot of jeera in this recipe). Jeera powder gives this recipe more fresh and earthy aroma. I prefer using homemade Jeera (cumin) powder. I make it by dry roasting whole cumin seeds on a pan on low flame for few minutes and grind them once they cool down. Store them in air tight bottle and use them whenever I want. You can use this jeera powder in chutnies, salads, curries, chaats or raita. If you don’t have amchoor powder you can use lemon juice instead, it also works just fine. Chilly flakes give this recipe a nice peppery flavor which goes perfect with jeera.

I love these jeera aloo so much that i can eat them like a snack  :-P

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 Jeera Aloo Video Recipe

If you are looking for more dry veggies you might like aloo baingan, bharwan mirch, stuffed tinda

 Jeera Aloo Detailed Recipe Card

Jeera Aloo
  • Potatoes: 5 medium size,
  • Cumin powder: ½ tsp,
  • Cumin seeds: 1 tsp,
  • Fine chopped coriander leaves,
  • Slit green chilly: 2 or more according to your taste,
  • Chilly flakes: 1 tsp,
  • Amchoor (dry mango powder or khatai): 1 tsp,
  • Oil for cooking
  1. Wash and cut potatoes in small pieces.
  2. Heat the pan at medium heat add oil, cumin seeds and chilly flakes. saute for few seconds.
  3. Now add chopped potatoes and salt to it. Mix it well, cover and cook at medium low heat for 5 minutes stirring it in between.
  4. After 5 minutes add cumin power, cover and cook for 15 minutes or till potatoes become soft. Don't forget to stir in between.
  5. After 15 minutes check if potatoes are done by pricking them with a fork. They should be fork tender.
  6. Now add amchoor powder, slit green chillies and mix everything well.
  7. Now switch off the stove. Garnish with coriander leaves.
  8. Serve them with Dal rice or chapatti, paratha or poori.
1. If possible I use unpeeled potatoes for my recipes as potatoes skin is rich in potassium, vitamin C.
2. You can use more or less chillies according to your taste.
3. I like to eat these potatoes with rice and dhal but they also taste amazing with paratha or poori.

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