Jeera aloo is a simple, vegan and gluten-free side dish that gets done in minutes and pairs well with chapathi, paratha and poori. This is a quick side dish with a handful of ingredients, minimal process and prep time.
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Potatoes are stir-fried with whole cumin seeds, and basic spices and finished off with lemon juice and coriander!!
If you are looking to make a dish that requires basic ingredients and effort yet tastes delicious, then here's a classic potato recipe that you can prepare for lunch or dinner on weekdays, on lazy days or when you lack time to prepare something delicious.
A classic jeera aloo is a staple in north Indian households and a simple dry dish that appears in most of the Indian restaurants. The earthy flavours of cumin and the tangy zing of lemon elevate the flavour of this dish.
A perfect side dish that not only pairs well with chapathi, poori but also makes a perfect meal with rice- dal, rice-dal rasam, curd rice, jeera rice and coconut rice.
In Indian cuisine, most dishes are cooked in different ways. Likewise, there are various versions of jeera aloo; some use extra dry spices such as coriander powder and cumin powder or garam masala for added flavour.
Another version uses onion tomato masala takes a little long time to cook due to the elaborate cooking process. However, this is a simple recipe with a few basic pantry staples. This light potato dish is so easy to make and absolutely perfect for novice cooks.
Jeera aloo - perfect for lunch box and special occasions
This is a perfect mess-free potato side dish to pack for your kid's lunch box, you can stuff this on chapathi or paratha and roll it. Prepare this dish on special occasions like Navaratri and on any fasting days, for that you have to substitute regular salt with rock salt (sendha namak).
This aloo jeera recipe is a must-try on the days when you don't have much time, yet you want to prepare something simple and delicious to treat sudden guests or to use up leftover boiled potatoes.
Jeera aloo recipe variations
Feel free to customise this recipe per your palate preference.
If you want to prepare it in authentic south Indian style, add mustard seeds, asafoetida and curry leaves.
If you have time and patience then add finely chopped onion, tomato and garlic along with other spices, this adds on aroma and taste of the dish.
Instead of lemon juice, amchur powder (dry mango powder) could be used.
Ingredients
Oil: 2 tbsp
Cumin: 2 tsp
Ginger: 1 tsp, chopped
Green chilli: 2, chopped
Potatoes: 5, medium
Turmeric: ¼ tsp
Chilli powder: 1 tsp
Salt: as required
Lime juice: from half lime
Coriander leaves: handful
How to make jeera aloo?
In a saucepan, place peeled, small cubes of potatoes and cover them with enough water with a pinch of salt.
Boil on medium-high heat for 10-12 minutes or just until tender.
Drain water and leave potatoes to cool, peel and cut them into cubes.
Heat oil in a pan over medium heat, add cumin to hot oil and let it splutter and change color.
Now turn down the heat to the lowest possible setting.
Add ginger, green chillies, stir and cook for few seconds or until aromatic.
Now add turmeric powder followed by chilli powder and salt, stir for a few seconds.
Add potato cubes and sauté gently until potatoes are coated well with spices and cumin.
Finally, mix in handful of fresh coriander, lemon juice and turn off the heat.
Relish simple yet delicious jeera aloo with paratha or with rice and dal.
Notes
Boil potatoes until tender but still intact, do not overboil as you may end up with mushy potatoes.
Both stovetop pressure cooker and instant pot work well for boiling potatoes.
You could swap amchoor powder or tamarind pulp for lemon juice.
Adjust spices as per your preferred taste.
Cook spices and cumin on low flame and keep stirring to avoid burning of spices.
You can use leftover boiled potatoes, which saves you time as well. For this recipe, I've used leftover boiled potatoes.
How to serve jeera aloo?
Cumin-flavoured potatoes paired with a bowl of plain rice and simple curries such as green moong dal, lobia curry, green peas masala or capsicum masala make a weekend brunch or comforting lunch.
Jeera aloo and flavoured rice such as vegetable pulao, saffron rice, jeera rice, lemon rice or peas pulao is a classic combination. A bowl of cucumber raita, papad and onion salad makes it a complete meal.
Jeera aloo and chapathi, naan or any Indian bread make an ideal light dinner on weeknights.
Storage
Fridge: Store the leftover jeera aloo sabji in the fridge for 2-3 days in a clean airtight container.
Reheat: Place the desired portion of this humble potato dish in a microwave-safe container, place it in the microwave and heat until piping hot. Alternatively, reheat it in a pan/skillet on a stovetop burner.
Freezer: Consider freezing if there is a huge amount of leftovers. Divide it into required portions in freezer-safe containers or ziplock bags and store them in the freezer.
Defrost: Thaw cumin potatoes the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge. Reheat in the microwave or in a saucepan on the stovetop until piping hot.
How to use up leftover jeera aloo?
Lightly mash leftover jeera aloo and use it to make curry puffs.
Use it as a stuffing in veggie wraps.
Either mash potatoes or cut them into a bit small pieces, mix them with cooked vegetables and make a vegetable quesadilla.
As this potato dish is made with just a few spices, it could be used up in chana chaat, dahi papdi chaat or masala puri chaat instead of plain boiled potatoes.
📖 Recipe Card
Jeera Aloo
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoons Oil
- 2 Teaspoons Cumin
- 1 Teaspoon Ginger washed, peeled and finely chopped
- 2 Green chillies chopped (adjust as per spice requirement)
- 5 medium size Potatoes
- ¼ Teaspoon Turmeric
- 1 Teaspoon Chilli powder adjust as per spice requirement
- Salt as required
- Lime juice from half lime (adjust to taste)
- Handful Coriander leaves chopped,
Instructions
- In a saucepan, place potatoes and cover them with salted water.5 medium size Potatoes
- Boil on medium-high heat for 10-12 minutes or just until tender.
- Drain water and leave potatoes to cool, peel and cut them into bite size cubes.
- Heat oil in a pan over medium-low, add cumin and let it splutter.2 Tablespoons Oil, 2 Teaspoons Cumin
- Now turn down the heat to the lowest possible setting.
- Add ginger, green chillies, stir and cook for few seconds or until aromatic.1 Teaspoon Ginger, 2 Green chillies
- Add chilli powder, turmeric, salt, stir for few seconds.¼ Teaspoon Turmeric, 1 Teaspoon Chilli powder, Salt
- Add potato cubes and saute gently until potatoes are coated well with spices and cumin.
- Finally, mix in handful coriander, lemon juice and turn off the heat.Lime juice, Handful Coriander leaves
- Relish simple yet scrumptious jeera aloo with paratha or with rice and dal.
Notes
Nutrition
KEEP IN TOUCH
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Michelle says
Hi Geetha, I am planning on making this. I wanted to verify, is it lime juice or lemon juice? As I see in the instructions it says to add lemon juice, but in the ingredients it says lime. Just wanted to clarify or does it matter?
Thanks!
Priyanka says
Hi Michelle, you can use either lime or lemon juice. However, ensure to add it just enough to suit your taste. And thank you for pointing out the mistake, I'll amend it. Hope you enjoy it 🙂
andy says
Very nice and very easy
Geetha Priyanka says
Yes, it indeed is. Do try and let me know how you liked it.