5 from 21 votes
Jeera aloo (cumin potatoes)
Jeera aloo is a spiced Indian potato dish featuring boiled, cubed Yukon Gold potatoes sautéed in oil with cumin seeds, green chili, ginger, and a mix of ground spices including turmeric, coriander, garam masala, cayenne, and fenugreek leaves. The potatoes are seasoned and gently cooked to absorb the fragrant spices, finished with fresh lemon juice and cilantro, resulting in a flavorful, versatile side or snack with a balance of heat and citrus brightness.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
100 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 2 potato boiled, peeled and cubed, into ½ to ¾ inch pieces, medium Yukon Gold
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 ½ teaspoons cumin seeds
- 1 green chili finely chopped or thinly sliced, hot
- 1 teaspoon ginger minced
- ½ teaspoon Turmeric
- 1 teaspoon ground coriander
- ½ to 1 teaspoon garam masala
- ¼ to ½ teaspoon cayenne pepper or paprika for less heat
- 1/8 teaspoon black pepper
- ½ teaspoon salt
- asafoetida (hing asafetida, optional, or use 1 clove of garlic and add with ginger, generous pinch
- ½ teaspoon fenugreek leaves omit if you don’t have them, dried
- 2 teaspoons lemon juice
- ¼ cup cilantro chopped
Instructions
- Boil, peel and cube your potatoes, if you haven’t already and set aside. see notes
- Head a skillet over medium heat, add the oil. Once the oil is hot, add the cumin seeds and toast until they have significantly changed color and are very fragrant. Then add the green chilies and mix in, then add the ginger and mix in.
- Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat. Add the lemon juice and fenugreek leaves and mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse and coat the potatoes.
- Uncover, add cilantro, mix well and take off heat.
- Serve as is or as your breakfast potatoes or as a side with indian food or add to wraps or sandwiches. Or serve as a Chaat snack topped with onion, tomatoes and cilantro chutney or lemon juice
Cup of Yum
Notes
- Adjust cayenne, black pepper, and green chili quantities to reduce or increase heat level.
- Pressure cook potatoes for 9 to 14 minutes depending on size, or boil covered for 20 to 35 minutes until tender.
Nutrition Information
Calories
100kcal
(5%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Sodium
336mg
(14%)
Potassium
476mg
(10%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
128IU
(3%)
Vitamin C
24mg
(27%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 100
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 336mg | 14% |
| Potassium | 476mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.