About the Recipe
Jeera Aloo is a humble and delicious Indian potato stir-fry flavored with roasted cumin seeds (jeera), green chilies, and light spices. This dry sabzi comes together in minutes and pairs beautifully with roti, paratha, poori, or even dal-chawal.
Often made during fasting (vrat) days too, this dish is vegan, gluten-free, and endlessly satisfying.
Ingredients (Serves 2–3)
3 medium boiled potatoes, peeled & cubed
1½ tbsp ghee or oil
1 tsp cumin seeds (jeera)
1 green chili, slit or chopped
½ inch ginger, finely chopped
½ tsp red chili powder
½ tsp turmeric
½ tsp amchur (dry mango powder)
Salt to taste
A pinch of hing (optional)
Chopped fresh coriander for garnish
Lemon juice (optional, for extra tang)
How to Make Jeera Aloo (Step-by-Step)
1. Boil the Potatoes
Pressure cook or boil potatoes until fork tender.
Peel and cut into bite-sized cubes. Set aside.
2. Tempering the Spices
Heat ghee or oil in a pan.
Add cumin seeds and let them splutter.
Add hing, ginger, and green chili. Sauté for a few seconds.
3. Add Potatoes & Masalas
Add boiled potatoes and gently toss.
Sprinkle turmeric, red chili powder, and salt.
Toss on medium flame for 4–5 minutes until potatoes get coated and lightly crisped.
4. Finish with Flavor
Add amchur and mix well.
Turn off the heat and garnish with coriander.
Add a squeeze of lemon juice if using.
Serving Suggestions
Serve hot with roti, puri, or paratha
Also great with plain dal-rice or as a lunchbox option
Can be served as a fasting dish using sendha namak
Tips for Best Jeera Aloo
Don’t overboil potatoes — they should hold shape
Ghee gives a beautiful aroma — use mustard oil for a Punjabi touch
Adjust chili and amchur to taste
Can be made in air fryer or tawa too
Variations
Add kasuri methi or chopped mint for extra flavor
Skip turmeric and add crushed black pepper for vrat-friendly version
Use baby potatoes for an elegant presentation
The Pinch of Masala 