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Jeera aloo in black cast iron pan with rotis on a plate
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5 from 7 votes

Jeera Aloo

Jeera aloo is potatoes cooked with cumin seeds. This simple, easy to cook side dish takes less than 15 minutes if you have your potatoes cooked and ready. With no onions, no garlic this is great option during fasting days. 
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Side Dish
Cuisine: Indian


  • 500 grams baby potatoes
  • 1 tablespoon cumin seeds
  • 1 ½ teaspoon hing (asafoetida)
  • ½ teaspoon turmeric powder
  • 4 green chilies, finely chopped
  • ½ teaspoon amchur powder (dry mango powder)
  • 1 tablespoon oil
  • salt to taste
  • coriander leaves for garnish


  • Wash and peel the skin of potatoes. Cook them in open pot with enough water. Make sure the potatoes are not over cooked. They have to be cooked and be firm.
  • In a pan heat oil. Add cumin seeds and hing. Then add chopped green chilies, salt and turmeric powder and mix well.
  • Now add potatoes and give it a good stir.
  • Mix gently so the potatoes are coated well.
  • Sauté for 5 minutes on low flame.
  • Add amchur powder, give it a good mix. Remove from flame.
  • Garnish with fresh coriander leaves(optional)
  • Serve hot as an appetizer or as a side dish.