Jeera Aloo, a quick, easy and simple potato dish in which boiled potatoes are cooked with cumin seeds jeera aloo recipe with few ingredients. One of most popular restaurant style Indian potato dish that is gluten-free, vegan and vegetarian.
Jeera is cumin and aloo is means potatoes so this dish literally means cumin potatoes. You can make jeera aloo without boiling potatoes or make dhaba style jeera aloo recipe with boiled potatoes.
Boiled Potatoes are cooked with cumin seeds to make this flavourful dish. easily one of the most ordered dish in restaurants. The combination of cumin seeds with potato is one of the best. Cumin seeds have a unique taste and aroma after cooking, the toasty cumin complements the bland potatoes the best.
This Jeera aloo recipe is:
- Easy and simple to prepare
- Vegan and gluten-free
- 20 minutes to make if you have boiled potatoes in the fridge.
How To Make Jeera Aloo
I usually cook jeera aloo with two methods depending upon time and hand and convenience.
In the first method I use boiled potatoes and cook them with aromatic spices. In the second method, I sauté the potatoes with cumin first and then cook them in a pan on stovetop. No boiling of potatoes is required in this method.
In this post, I am sharing the first method to make aloo jeera with boiled potatoes. I make this dry aloo sabzi without onion or garlic.You can make dhaba style jeera aloo recipe with boiled potatoes in cumin and onion masala.
Either way it tastes incredibly delicious and undoubtably one of the favorite and easy to make Indian potato dish.
Potatoes: Use any starchy variety of potatoes to make this dry potato curry.
Oil or Ghee: I prefer to use vegetable oil or mustard oil for making them. Ghee also tastes nice so use any of these as per your taste preference.
Cumin Seeds: As the name suggests cumin/jeera is mani flavour so you must use it.
Green Chilli Chopped: These are optional as per the amount of heat you want to add in this spiced potato dish.
Dried Red Chilli (Whole): Use of various chillies add a complexity of flavours while keeping the dish simple. Again it is totally optional as per your toleration levels. We prefer our aloo recipe spicy so I use both green chillies and whore red chillies.
Turmeric Powder: To add taste and a nice golden hue. Use of turmeric on regular basis boosts immunity and adds taste.
Red Chilli Powder: This is to add heat and you can use a teaspoon or a half teaspoon as per taste.
Lemon Juice: To add the tangy taste to this dish.
Jeera Aloo Recipe Video
Recipe Notes and Tips
- Since jeera/cumin is the star ingredient of this recipe, adding jeera when oil is hot is really important.
- Do not heat oil too much Too hot oil can cause it to burn and too cold, it will not release the perfect flavour. Try this tip you will know this is best recipe ever.
- Always add salt while boiling potatoes in the pressure cooker.
- You can also add a pinch asafoetida or to hot oil while tempering for extra flavour and make hing jeera aloo.
- Also some pounded and toasted coriander seeds add a nice flavour to the dish.
jeera aloo tastes best with pooris, parathas or phulkas. Serve it in Lunch or dinner with any of these. Dal chawal and jeera aloo is a classic combination for a comforting and healthy meal. Khichdi with jeera aloo tastes absolutely delicious and comforting as well.
If you have leftover dry curry potatoes, you can store them in an air-tight container in the fridge for 1-2 days. Easily reheat them in microwave when you are ready to serve. I do not advice storing cooked potatoes in the freezer as the texture of potatoes changes in the freezer.
You can use these leftover potatoes in some creative ways as I have mentioned below.
What To Make with Leftover Jeera Aloo
- If you have leftover dry potatoes curry, you can make a sandwiches or stuffed potatoes.
- You can always use them as stuffing for thanksgiving.
- Go creative and add peas, mushrooms or other vegetables in it and make this mouthwatering cutlets.
More Such Recipes
Some of my favorite stir-fry recipes with potatoes or dry aloo sabzi are:
- 500 gms of Boiled Potatoes
- 1 tablespoon Oil
- 1 teaspoon Jeera/Cumin Seeds
- 1-2 Green Chili Chopped
- 2 Red Chilli Whole
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 Lemon Juice
- Coriander Leaves
- Pressure cook Potatoes in salted water. Peel the boiled potatoes and keep aside.
- Heat a tablespoon of oil in a large pan and when it starts to smoke add cumin seeds in it.
- After that add chopped green chili, red chili whole, and salt to taste in the pan.
- When you have added chilies and salt, add turmeric powder, red chili powder in the pan and saute them all for a minute.
- Now, add boiled cut potatoes in the pan and mix them well. Cook the potatoes for a minute or two and pour 1 lemon juice in it.
- Top it with some coriander leaves, mix and cook for another minute.
- Turn off the heat and serve this tangy aloo recipe with dal or rice.
How to Make Jeera Aloo Step by Step
Boil the potatoes in salted water in a regular cooker for 2-3 whistles. Allow the pressure to release naturally. If using instant pot cook for 10 minutes on high pressure and allow the steam to release naturally.
Peel these boiled potatoes after cooling them. And cut into cubes.
Jeera Aloo cooking starts with by sautéing potato with aromatic spices along with cumin and green chilies.
Heat oil in a pan, once oil is hot bring it to the medium heat and add cumin seeds.
Once they start to pop add green chillies and grated ginger if you are using that. As I have mentioned above you can use hing and coarsely pounded coriander seeds too.
After 30 seconds add, turmeric, red chilli powder and salt. Mix gently.
Now add boiled cubed potatoes and toss them with all of these spices.
Cook them for 4-5 minutes on medium heat until they start to crispen up. Then add cilantro/coriander leaves and squeeze some lime juice.
Switch off the heat and serve them with any Indian bread or along with some dal tadka and steamed rice for a comfort meal.