Jeera Aloo is a spicy potato side dish bursting with flavor from cumin and fresh herbs. It’s a great way to taste the flavors of India and Bangladesh!
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Truthfully, I don’t think I’ve ever met a potato I didn’t like. Mashed, roasted, baked, fried… it doesn’t matter. Each and every kind of potato is my very favorite kind of potato.
I’ve tried potatoes from all over. Caramelized Potatoes from Iceland, Kugelis (potato and bacon casserole) from Lithuania, even German Potato Salad. Jeera Aloo is everything a potato dish should be. The exterior of each bite is crisp and filled with spices and herbs, while the interior is just soft, delicious potato.
I will admit, this recipe was a bit out of my comfort zone. The main focus is on the spices (which reminds me a bit of Berbere spice mix) and it does have a spice to it, but it’s not a melt your mouth spice like scotch bonnet peppers. It’s a flavor explosion spice with cumin, turmeric and fresh cilantro that makes it the perfect side dish for so many recipes.
Recipe Origins
Jeera Aloo is widely considered a North Indian dish but it is also very popular in homes in neighboring Bangladesh. While the exact origin is not known, it has been shared widely as a delicious vegan side dish that showcases the spices and flavors of the region.
“Jeera” is the name for cumin in Hindi, and “Aloo” means “potatoes”, so the dish literally translates to “cumin potatoes”. Cumin has a long history in India, used for medicinal and nutritional purposes.
This dish is often served with bread like naan or roti. It is easy and popular enough to be served in homes, but can also be found in restaurants and served at special occasions.
Love Indian food but wondering about the difference between your favs? Check out this article I wrote on Butter Chicken vs Tikka Masala?
Why Make This Recipe
- Plenty of Spice: The spices are the key to good jeera aloo, and they do not disappoint! If you like a little spice with your potatoes, this dish is for you!
- Comfort Food: There is no better comfort food than a delicious potato.
- Taste of Bangladesh: Cuisine from Bangladesh is full of spices and flavor and this dish is a perfect example of that!
Ingredients to Make Jeera Aloo
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Idaho Potatoes: I met a friendly Indian family in the Indian grocery store near my house who helped me pick out the ingredients for this recipe. They made it clear that you can use just about any kind of potato for this.
- Vegetable Oil: You can also use mustard oil or another neutral oil.
- Cumin Seeds: Make sure to use whole seeds. I used black cuming.
- Fresh Green Chilies
- Dry Mango Powder: Also known as amchur and aamchur, and is made from unripe green mangoes. You can usually find it at an Indian grocery store. It add a touch of a sour flavor profile and can be omitted if you’re having trouble finding it.
- Other Dry Spices: Turmeric, Coriander powder, Red Chili powder, Garam Masala, Salt
- Fresh coriander/cilantro: Did you know that coriander is just another name for cilantro? If not, you do now!
Tools
- Large pot
How to Make This Recipe
Step One: Boil and cut the potatoes. Then heat the vegetable oil in a frying pan and add the cumin and the green chilies.
Step Two: Add the potatoes and the remaining seasonings and saute until crispy.
Step Three: Sprinkle the fresh coriander on top of the potatoes. Serve and enjoy!
Expert Tips
- This dish is frequently enjoyed with Roti!
- Make sure the potatoes are cooked and cooled at least 1 hour before preparing the dish. If they are hot, they will fall apart during the sauteeing process. You can also use leftover cubed potatoes if you have any.
Recipe FAQs
I like how crispy the Idaho potatoes get, but you can use red skin potatoes, Yukon gold potatoes, baby potatoes or russet potatoes for this recipe.
It’s definitely possible to make jeera aloo without boiling your potatoes first. I prefer the texture achieved when you pre-boil your potatoes, but if you want to skip a step you can peel and cut your potatoes, heat your spices in the oil and then add your potatoes raw into the mix. Then cover your pot with a tight lid and allow the potatoes to cook. If your potatoes stick to your pot you can add a tablespoon or two of water.
With this method your potatoes may not turn out as crispy on the exterior.
If you loved this Jeera Aloo Recipe, be sure to check out these other recipes I chose just for you:
If you tried this Jeera Aloo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Jeera Aloo
Equipment
- Large Pot
Ingredients
- 1 lb idaho potatoes, about 3 potatoes
- 3 tbsp vegetable oil
- 1 Tbsp cumin seeds
- 2-3 Green chilies, chopped
- 1 tsp salt
- ½ tsp turmeric
- ½ tsp Coriander powder
- ¼ tsp Red Chili powder, more or less to taste
- ¼ tsp Garam Masala
- 2 Tbsp Fresh coriander/cilantro
Instructions
- Rinse and scrub the potatoes thoroughly to remove any dirt from the outside. Fill a pot with water and add the potatoes. Bring the water to a boil and boil for about 30 minutes or until the potatoes are fork tender (the timing will change based on the size of the potatoes).
- Remove the potatoes from the water and place them in the fridge for at least an hour, until cooled.
- Once cooled, remove the skin from the potatoes. Then cut the potatoes into bite-sized pieces. Set aside.
- Heat the vegetable oil in a frying pan until it almost reaches its smoking point.
- Add the cumin and the green chilies. When the cumin seeds begin to pop, remove the pan from the fire.
- Add the cubed potatoes and the remaining seasonings. Saute for about 5 minutes or until the potatoes are coated in spices and are crispy on the outside.
- Sprinkle the fresh coriander on top of the potatoes and saute for another minute. Serve and enjoy!
Notes
- Idaho Potatoes: You can use just about any kind of potato for this.
- Vegetable Oil: You can also use mustard oil or another neutral oil.
- Cumin Seeds: Make sure to use whole seeds.
- This dish is frequently enjoyed with Roti!
- Make sure the potatoes are cooked and cooled at least 1 hour before preparing the dish. If they are hot, they will fall apart during the sauteeing process. You can also use leftover cubed potatoes if you have any.
Layla says
I’m giving it 5 stars before I even attempt this recipe! Looks so delicious and the author is very helpful with detailed instructions.
I will tag once I motivate myself. 🍽 🍷 Thank you!
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Alexandria Drzazgowski says
I’m so glad that you’re enjoying my posts! You can always sign up for my email list (at the bottom of any recipe post) to receive weekly updates from the Foreign Fork kitchen!