jeera aloo

Jeera aloo recipe With step by step photos. Potatoes spiced with cumin and herbs. Jeera aloo is one of the simple, easy and quick to prepare recipe. Gluten-free and vegan.

This delicious aloo jeera recipe can be easily made when you have less time or want to make a quick lunch or dinner.

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aloo jeera recipe, jeera aloo recipe

To make jeera aloo, you just need to boil some potatoes first and then saute them with spices. If you already have boiled potatoes, then making jeera aloo becomes very quick.

In this recipe, you can also add some ginger if you want. Since this is a no onion no garlic recipe, you can also add a pinch of asafoetida (hing).

Serve jeera aloo with pooris, parathas or phulkas. You can also serve this jeera aloo as a side dish with dal-rice or roti sabzi combo.

How to make jeera aloo

Cooking potatoes:

1. Rinse 5 to 6 medium-sized potatoes a couple of times in water.

jeera aloo recipe

2. Boil or steam potatoes along with ½ teaspoon salt, till they are cooked well. You can steam them in a pan or an electric rice cooker or boil them in a pressure cooker for 2 to 3 whistles. If cooking in a pressure cooker, then add enough water which just about covers the potatoes.

jeera aloo recipe

3. The potatoes should be just cooked. They should not be crumbly.

jeera aloo recipe

4. When the potatoes cool down or become warm, then peel them and chop in small cubes.

jeera aloo recipe

5. Measure all the ingredients and keep ready.

jeera aloo recipe

Making jeera aloo

6. In a pan, heat 3 tablespoons oil. Let the oil become hot. You can heat oil on medium flame.

jeera aloo recipe

7. Add 2.5 teaspoons cumin seeds (jeera) and let them crackle in oil. Stir quickly as the cumin seeds will begin to crackle in oil quickly.

jeera aloo recipe

8. Once the cumin seeds crackle and change color, then add 2 to 3 finely chopped green chilies.

jeera aloo recipe

9. Mix very well.

jeera aloo recipe

10. Then add the boiled potato cubes.

jeera aloo recipe

11. Mix potato cubes well with the cumin seeds and green chilies.

jeera aloo recipe

12. Sprinkle ½ teaspoon turmeric powder and ½ teaspoon red chili powder. Also, add salt as per taste.

jeera aloo recipe

13. Saute the potatoes for 2 to 3 minutes on low to medium flame stirring often.

jeera aloo recipe

14. Then add 3 to 4 teaspoons lemon juice. For a less sour taste you can add less lemon juice.

jeera aloo recipe

15. Next add ¼ cup chopped coriander leaves.

jeera aloo recipe

16. Mix the whole mixture well and then switch off the flame.

jeera aloo recipe

17. Serve jeera aloo hot with chapatis, phulkas, pooris, plain paratha or bread. You can also serve aloo jeera as a side dish with roti sabzi or dal rice combo.

jeera aloo recipe

More Aloo recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Jeera Aloo

4.69 from 16 votes
Potatoes spiced with cumin and herbs.
jeera aloo recipe, aloo jeera recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:7 mins
Total Time:27 mins
Course:side dish
Cuisine:north indian
Servings (change the number to scale):5
(1 CUP = 250 ML)


for cooking potatoes

  • 5 to 6 medium size boiled potatoes (aloo)
  • ½ teaspoon salt
  • water as required

other ingredients

  • 3 tablespoons oil
  • 2.5 teaspoons cumin seeds (jeera)
  • 2 to 3 green chilies, finely chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • salt as required
  • ¼ cup chopped coriander leaves (cilantro leaves)
  • 3 to 4 teaspoons lemon juice or add as per taste


cooking potatoes

  • Rinse 5 to 6 medium sized potatoes a couple of times in water.
  • If pressure cooking then add enough water which just about covers the potatoes. Add about ½ teaspoon salt. Then pressure cook for 2 to 3 whistles on medium flame. 
  • You can even boil or steam the potatoes with ½ teaspoon salt in pan, till they are cooked well. the potatoes should be just cooked. They should not be crumbly.
  • When the potatoes become warm or cool down, then peel them and cut into small cubes.

making jeera aloo

  • In a pan, heat 3 tablespoons oil on medium flame. Let the oil become hot. 
  • Add 2.5 teaspoons cumin seeds and let them crackle in the oil.
  • Now add 2 to 3 chopped green chillies. mix very well. 
  • Add the potato cubes. Mix it well with the cumin seeds and green chilies.
  • Sprinkle ½ teaspoon turmeric powder, ½ teaspoon red chili powder and salt as required. 
  • Saute the potatoes for 2 to 3 minutes on low to medium flame stirring often. 
  • Next add ¼ cup chopped coriander leaves and 3 to 4 teaspoons lemon juice. 
  • Mix the whole mixture well. Then switch off the flame. 
  • Serve jeera aloo hot with phulkas, pooris or parathas or bread. 

NUTRITION INFO (approximate values)

Nutrition Facts
Jeera Aloo
Amount Per Serving
Calories 208 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 784mg34%
Potassium 897mg26%
Carbohydrates 28g9%
Fiber 6g25%
Protein 5g10%
Vitamin A 125IU3%
Vitamin C 27.5mg33%
Calcium 73mg7%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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68 comments/reviews

  1. This is such a simple and satisfying recipe with a very few ingredients. Every time we make this recipe it turns into such a flavourful dish in no time. Love it. Thanks dassana.5 stars

    • welcome sunila. thanks for the review on jeera aloo and glad to read it. happy cooking.

  2. I made this last night to accompany a vindaloo dish..
    Your Jeera Aloo was delicious..will definitely be making this again soon.
    Probably tonight. 🙂
    Thanks for sharing this Recipe.5 stars

    • Welcome Robert. Nice to know this.

  3. Turned out very tasty.5 stars

    • Thanks Ahilaa

  4. so good .

  5. your recipes are simple and very easy to make, but always turn out to be very very tasty. i learnt cooking with help of your recipes. thanks and lots of affection.5 stars

    • thanks a lot vijendra for this feedback. glad to know that the recipes have helped you to make tasty meals at home. happy cooking.

  6. awesome recipe with it ds website is so cool i started cooking seeing this website now i m addicted to cooking bcoz of this website’s recipe,thank u so much5 stars

    • Welcome Akila. Glad to know this. Happy Cooking.

  7. Im an Indonesian married to Singaporean Indian. Never tried to cook indian food before because i thought it would need a lot of spices that i couldnt remember. But this dish is remarkably simple yet delicious. I love love love it. Thank you for sharing your recipe.4 stars

    • welcome mery. glad to know that you liked the dish. there are many indian recipes which does not require much use of spices.

  8. Loved it! Fabulous recipe! ????5 stars

    • Thanks Ruby

  9. I am not from India but my partner is and I have always tried making dishes from. India when I discovered your recipes they made my cooking so simple and honestly my partner always says they are delicious. Thank you so much and for the step by step guide. Also the pic u put intakes cooking so simple
    Wishing you alot more sucess

    • Welcome Sophia. Glad to know that you both are liking the recipes. Thanks for your best wishes.

  10. Was going to prepare it for today’s night dinner along with roti..the recipes which I done by seeing urs vl b d great success

    • thanks prasanna for your positive feedback.

  11. It was really good! Thanks4 stars

    • welcome tahmid and thanks.

  12. it was really good! thanks.4 stars

    • thanks reza.

  13. Ur recipes are too good. Always precise. U make cooking look easy. Love all ur recipes 🙂

    • thanks a lot anusha 🙂

  14. This is such an amazing food.l just love it.

    • thank you adyasha for your positive feedback 🙂

  15. I have used several of your recipes and the food has always turned out delicious and brought back memories of the family kitchen in Delhi and the food cooked by my aunt and also by my father. I am sure they would both be happy and proud that I am continuing a tradition of good home cooking, and I thank you so much for helping make this possible and for enabling me to introduce authentic, wholesome Indian food to my children.3 stars

    • firstly a big thankyou for your kind, honest and encouraging words. you are welcome its our pleasure we could help you 🙂 god bless you.

  16. Thanks a lot for sharing these amazing recipes. I don’t look at any other website anymore. And if there’s something I don’t find in your blog, I choose to not make it 😉5 stars

    • hey geetika quite pleased to know this also if you have any request in your mind just comment on our blog we would add them in our request list 🙂

  17. Its a great, quick and easy recipe for students like me. I used curry leaves and it turned out to be a delicacy worth enjoying.

    • thanks pratyasha for sharing positive feedback.

  18. Loved the recipe! Thank you! I used ground coriander (1/4 teaspoon) because I used what I had in the house, and it turned out delicious. I used gold yukon potatoes, no good reason, really, but they were perfect!

    • welcome lindsay. some versions of this recipe also add coriander powder.

  19. Made this today with jacket potatoes. I guess it’s the same as any other, only bigger. Didn’t have coriander leaves, so used parsley instead. And no cumin seeds,so used powdered cumin. Potatoes were very floury, raita on the side was a must 🙂
    Could you please put sort of menu for Indian fest? Would like to make more of Indian food at home, but not always which starter would work better with the main and dessert.

    Greetings from London,
    M.4 stars

    • in this recipe, its good to have some kind of a raita or dip by the side. i have been getting requests for menus. so will try to add these. in fact certain combinations go very well and sometimes they do not. so will plan and add accordingly.

  20. As far as I know, turmeric is not used during fast. But otherwise, the recipe is a complete “thumbs-up”!!5 stars

    • the usage of turmeric depends from family to family. some people use turmeric. hence i have mentioned it as optional in the post.

  21. Thanks dear

  22. Can I use amchur powder instead of lemon juice?? Plz tell me

    • meenu, yes you can use amchur powder instead of lemon juice. if making for fasting then check your family rules as some people don’t use amchur for relgious fasting.

  23. came out perfect!! thx5 stars

    • welcome mars

  24. Zabrdast awsam mara. Bucha alo ka divana hain ma alg tra ki recepi talash krti rati hu ya try kia zabrdast mja veg ki r b diffrent recpies chahiya plz karya ga i m frm pakistan

  25. The snap is too attractive!! I loved “the pair of bells”, I think it is called as Kulhithaalam(not sure) – Looks like a priced possession. Love the intricate work on the bells.
    Now coming to aloo jeera, it is easy to make and always a staple at home. I like it with curd rice.
    Awesome recipe and amazing pics!

  26. I fully agree with Adriana. The pictures are so exquisite and tempting,you feel like picking it from the screen straight away. I am very fond of potatoes. The simple receipe that you have suggested for the aloo goes well with me. I despise too much of “Masala” and deep frying. This Jat Pat recipe goes well with me,simple as it is. Thank you.

    • thanks. do try this simple recipe of jeera aloo. it is a fav at home.

  27. It’s hard to choose a recipe for jeera aloo when most of them use almost the same ingredients, but what won me over instantly were your perfect pictures. I felt that I could just reach out to the screen and grab a few potatoes. I’ve just made your recipe and had the jeera aloo with chapatis. Absolutely delicious! Thank you so much for sharing it.

    • thanks adriana. glad to know you liked the jeera aloo pics and also that it turned out great. also the jeera aloo taste great with chapatis or pooris.

  28. tried kaddu ki sbzi….n it was awsome 🙂 ….

    • good to know that dr parul.

  29. Hello Dassana,

    I made it with baby patatoes… wow just the way it looks in your picture… same.. and the taste was just awesome.My Daughter enjoyed

    Too good and too easy….

    Thanks once again


    • welcome janet.

  30. Really it waz sooooO yummy n mouth wateRin…i saw yo Recipiez fo da 1st tym n thot ov tRyn 1 by 1 n dz Recipie waz ma 1st attempt n it Really tuRned out jz delicious…..bfo tRyn i thot itz so smple who cud it b so gud bt i wud jz say woowwww hatz off :):) keep it up plz n kindly post moRe Recipiez eRe i lovd it… 🙂

    • thanks rahila. it is a simple recipe, but most of the times, recipe with simple ingredients turn out winners. i keep on posting recipes. to get the recipes in your mailbox, you can subscribe by filling your email address in the black box in the second left column.

    • thanks debs…

  31. Hi Dassana

    Even though Navratri is almost over I would love more of those recipes please! I love food that is simply cooked, it is so easy to taste the goodness of the vegetables when the flavours are subtle. I will make your jeera aloo recipe and also the Bombay Sandwich which is what brought me to your blog in the first place. Thank you!

    • hey sure… i will keep on posting simple recipes like the ones made during fasts, as thats what i prefer to cook these days.

  32. My husband saw this photograph while I was browsing FoodGawker and he started drooling over it! Now, I think I’ll have to make this one soon to satisfy his craving! Love jeera aloo- it always reminds me of my train journeys back from hostel- mom would pack jeera aloo and poori. Your pictures are awesome! Thanks for shairng!

    • thanks for your lovely comments shumaila.

  33. Hiya lovely recipe I do want to ask what brand of red chilli powder do you use, I really like the tiny chilly bits wrapping your aloos

    • for this recipe i have used the everest brand of red chili powder made from kashmiri red chilies. its called as everest kashmirilal.

  34. Hi, this looks lovely and I can’t wait to make it. What kind of potatoes do you use??

    • thanks susan. generally i use the potatoes which are available in the indian market. you can use either russet potatoes or red skinned potatoes or even baby potatoes. when using baby potatoes use them with the their peels on.