Jeera Aloo (Cumin Potatoes)

This is one curry you will find in every Indian restaurants, each has their own variations but more or less flavor of cumin is the hero of this preparation.

This is my version of Jeera Aloo and my husband absolutely loves this. I made it this week and served with Ajwain- Dill paratha and Paneer Tikka Masala (Recipe coming up soon)

So let’s get started

This recipe serves 2-3


  • Boiled Potatoes – 3
  • Green Chili – 2 – Slit lengthwise
  • Cumin Seeds – 1 Spoon
  • Coriander Seeds – half spoon (Coarsely powdered)
  • Fennel Seeds – half spoon (Coarsely powdered)
  • Hing (Asafoetida) – a Pinch
  • Salt – As per taste
  • Red Chili Powder – Half spoon
  • Turmeric Powder- 1/4 spoon
  • Dry Mango Powder – Half spoon
  • Fresh Coriander – 1 spring


  1. Break boiled potatoes with hand instead of cutting by knife into big pieces
  2. Heat oil in pan, add green chili after a couple of seconds add cumin seeds
  3. Let cumin seeds sizzle on a low heat, let them turn fragrant dark brown, at that moment addHing, coriander and fennel seeds coarse powder and let them roast for 1-2 seconds
  4. Add potatoes and all the masala and give it a good mix
  5. Add in Fresh coriander and your Jeera aloo is ready to serve





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