Jeera Aloo is a delicious vegetable side recipe made with boiled potatoes. It is my go-to recipe when I am craving something tasty that is ready in 15 minutes.
My older son loves this a lot and asks me to pack it in his lunchbox.
Potatoes are universally loved and more so in Indian cuisine where there are umpteen potato curries and stir fries.
Potato is also often used with many vegetables to make quick stir fries.
You may also like:
Tariwale Aloo Tamatar, Aloo Methi, Aloo Matar curry, Dum Aloo Recipe, Dahi ke Aloo Recipe, Mangodi Aloo and aloo capsicum.
Potatoes are a wonderful part of Indian cuisine. We make them both curried and dry and serve them for breakfast, lunch and dinner.
This potato recipe is a stir fry and the dominant flavor here is cumin seeds as well as powdered.
It goes really well with rotis.
Here’s how I make aloo jeera recipe:
Ingredients
- 2 boiled potatoes diced
- 1 tsp. cumin powder
- 1 tsp. cumin seeds
- 1 pinch asafetida heeng
- 1 tsp. dry mango powder or lemon juice amchur powder
- 1 tsp. cayenne red chilli powder optional
- ½ tsp. turmeric powder
- 2 green chillies finely chopped
- Salt to taste
- 2 tbsp. oil or clarified butter ghee
Garnish
- 1 tbsp. cilantro coriander leaves finely chopped
- 1 tbsp. minced garlic optional
Stove top Instructions
- Boil potatoes in a pressure cooker/Instant pot or pan. Cool, peel and dice.
- Heat ghee/oil in a pan. Add cumin seeds and asafoetida and allow them to crackle.
- Add minced garlic (use minced ginger if making for fasting) and finely chopped green chillies and fry for 30 seconds. Add cumin powder, cayenne (if using), turmeric powder, dry mango powder (or lemon juice) and salt. Add 3 tbsp. water so that the masalas don’t burn. Cook for one minute. Add more water if needed.
- Now add the diced potatoes and mix well.
- If it looks too dry add a tbsp. of water. Cover and cook on low flame for about 5 minutes.
- Garnish with cilantro and serve hot with rotis or parathas.
- Your delicious jeera aloo is ready to serve. Have them for fasting during Navratri or otherwise.
Air frying Instructions:
Cut boiled potatoes into cubes. Add 2 tsp. oil or ghee along with the dry spices, salt and minced garlic and mix well.
Preheat air fryer at 200C or 390F for 5 minutes.
Add the potatoes to the air fryer basket.
Air fry for 6-10 minutes at 200C or 390F for a delicious potato side. I went to 10 minutes to get a nice crispy potato side.
Upto 6 minutes will give you a slight crunch.
Serve hot with rotis.
Here's the recipe card:
📖 Recipe Card
Jeera Aloo Recipe
Ingredients
- 2 boiled potatoes diced
- 1 tsp. cumin powder
- 1 tsp. cumin seeds
- 1 pinch asafetida heeng
- 1 tsp. dry mango powder or lemon juice amchur powder
- 1 tsp. cayenne red chilli powder optional
- ½ tsp. turmeric powder
- 2 green chillies finely chopped
- Salt to taste
- 2 tbsp. oil or clarified butter ghee
Garnish
- 1 tbsp. cilantro coriander leaves finely chopped
- 1 tbsp. minced garlic optional
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Instructions
Stove top Instructions
- Boil potatoes in a manual pressure cooker, instant pot or pan. Cool, peel and dice.
- Heat ghee/oil in a pan. Add cumin seeds and asafoetida and allow them to crackle.
- Add minced garlic (use minced ginger if making for fasting) and finely chopped green chillies and fry for 30 seconds. Add cumin powder, cayenne (if using), turmeric powder, dry mango powder (or lemon juice) and salt. Add 3 tbsp. water so that the masalas don’t burn. Cook for one minute. Add more water if needed.
- Now add the diced potatoes and mix well.
- If it looks too dry add a tbsp. of water. Cover and cook on low flame for about 5 minutes.
- Garnish with cilantro and serve hot with rotis or parathas.
- Your delicious jeera aloo is ready to serve. Have them for fasting during Navratri or otherwise.
Air frying Instructions
- Cut boiled potatoes into cubes. Add 2 tsp. oil or ghee along with the dry spices, salt and minced garlic and mix well.
- Preheat air fryer at 200C or 390F for 5 minutes.Add the potatoes to the air fryer basket.
- Air fry for 6-10 minutes at 200C or 390F for a delicious potato side. I went to 10 minutes to get a nice crispy potato side.Upto 6 minutes will give you a slight crunch.
- Serve hot with rotis.
Notes
Nutrition
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Sonia Chatterjee says
Jeera Aloo and dum aloo are my son’s favorite dishes. I try to lessen the spice in jeera aloo for him otherwise the recipe is similar.
Rachna says
My kids are now older and love spicy, but yes for younger kids best to reduce the spice. Dum aloo and dahi ke aloo are other favourites at my place. 🙂
kalpana solsi says
Potatoes are my all-time fav but now consume them sparingly. This was my once-a-week sabzi and loved to have it with puri.
Rachna says
Yes potatoes are pure carbs hence one needs to have them in proper portions.
Soumya says
This is one of my husband’s favorite dish! I make it very often at home and it is so easy and delicious.
Rachna says
So true, Soumya. Quick, easy and tasty.
Obsessivemom says
My sister is, what we call a potatotarian, so this is one of our favourite recipes at home. You must must consider putting these recipes together in a book Rachna. This can be a complete newbies guide to basic cooking.
Rachna says
hehe potatotarian, now that's a new word. You are the third person in 3 days who is telling me to put the recipes in a cookbook. I thought cookbooks were passe. Do you really think people refer to them with food blogs and Youtube videos? I haven't touched a cookbook in years. But thanks. I am putting these all down so that those who are beginner cooks or those who dislike cooking find it easier to cook simple and tasty dishes. My sons were the reason I started documenting the recipes.
Kaddu says
Ohhhhh! That's my "go-to food" whenever I am sick or feeling low! That, parathas and tea! 😀
I add a bit of kasturi methi also to it, 'coz I hardly ever have hara dhaniya at home!
Rachna says
Kasturi methi is an interesting twist for sure. 🙂
Shilpa Garg says
I like the addition of garlic and amchoor in your recipe. Havent used these in jeera aloo. Will make it as per your recipe next time.
Rachna says
Glad you noticed because I thought that they were not traditionally used but do enhance the flavour significantly. Compared to lemon juice I prefer amchur in this dish.