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Jeera aloo (cumin potatoes)

The best recipe for Jeera Aloo - These Cumin spiced potatoes are one of my favourite side dishes and the best way to add a touch of India to your meals. Serve in Indian meals or breakfasts, add bowls or snack .  Gluten-free. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 100 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 2 medium Yukon Gold potatoes boiled, peeled and cubed, into ½ to ¾ inch pieces
  • 1 teaspoon oil
  • 1 ½ teaspoons cumin seeds
  • 1 hot green chili finely chopped or thinly sliced
  • 1 teaspoon minced ginger
  • ½ teaspoon Turmeric
  • 1 teaspoon ground coriander
  • ½ to 1 teaspoon garam masala
  • ¼ to ½ teaspoon cayenne or use paprika for less heat
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • Generous pinch of hing asafetida , optional, or use 1 clove of garlic and add with ginger
  • ½ teaspoon dried fenugreek leaves , omit if you don’t have them
  • 2 teaspoons lemon juice
  • ¼ cup chopped cilantro

Instructions

    Cup of Yum
  1. Boil, peel and cube your potatoes, if you haven’t already and set aside. see notes
  2. 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.
  3. 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.
  4. Uncover, add cilantro, mix well and take off heat.
  5. 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

Notes

  • These are delicious and spicy potatoes. You can reduce the heat by reducing the cayenne, black pepper and green chili.
  • Pressure cook the potatoes : pressure cook with 3-4 cups water for 9 to 14 mins depending on the size of potatoes 
  • Saucepan: add enough water to cover the whole peeled or cubed potatoes and cook over medium heat for 20-35 mins. 

Nutrition Information

Calories 100kcal (5%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 0.2g (1%) Sodium 336mg (14%) Potassium 476mg (14%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 128IU (3%) Vitamin C 24mg (27%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

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.