How to Make Jeera Aloo

how to make Jeera Aloo
how to make Jeera Aloo

Jeera Aloo

Here's a simple yet delightful recipe for Jeera Aloo, a popular Indian dish featuring potatoes and cumin.
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Course Side Dish
Cuisine Indian
Servings 4 people
Calories 343 kcal


  • 4 medium-sized potatoes boiled, peeled, and cut into cubes
  • 3 tablespoons vegetable oil or ghee
  • 1 teaspoon cumin seeds jeera
  • 1/2 teaspoon mustard seeds optional
  • 2 green chilies finely chopped
  • 1 teaspoon ginger grated
  • 1/2 teaspoon turmeric powder haldi
  • 1 teaspoon coriander powder dhania powder
  • 1/2 teaspoon red chili powder adjust to taste
  • Salt to taste
  • 2 tablespoons fresh coriander leaves chopped
  • 1/2 teaspoon amchur dry mango powder
  • 1/2 teaspoon garam masala


  • Boil the potatoes until they are just tender. Drain, peel, and cut them into small cubes.
  • Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, if using, and let them sizzle until they start to crackle.
  • Add the chopped green chilies and grated ginger, and fry for a few seconds. Stir in turmeric powder, coriander powder, red chili powder, and salt.
  • Add the cubed potatoes to the pan. Toss well to coat the potatoes with the spices. Cook for about 5-7 minutes, stirring occasionally until the potatoes are golden and crispy on the edges.
  • Sprinkle amchur and garam masala over the potatoes and mix well. Cook for another minute or two.
  • Garnish with chopped fresh coriander leaves before serving.


  • Jeera Aloo can be enjoyed as a side dish with rotis, parathas, or as a part of a larger meal with dal and rice.
  • The key to this dish is to sauté the potatoes well so they have a nice crispy edge with the flavor of cumin infused into them.
  • Adjust the level of spice according to your taste preferences.
Enjoy your homemade Jeera Aloo, a dish that's as satisfying to make as it is to eat!