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Close up shot of dry jeera aloo masala served in black plate.
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4.85 from 20 votes

Jeera Aloo Recipe

This Aloo jeera is a delicious cumin flavored boiled potato dish which you can prepare just in few minutes with handful of ingredients only. Serve with Indian breads for main course or enjoy it like a snack or appetizer.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 4
Calories: 168kcal
Author: Farrukh Aziz


For Jeera Masala

  • 1 ½ teaspoon Cumin Seeds
  • 2 teaspoon Coriander Seeds
  • ½ teaspoon Fennel Seeds
  • 2-3 Dried Red Chilies
  • ½ teaspoon Dry Mango Powder

For Aloo Jeera

  • 1.1 lb Baby Potatoes boiled and peeled
  • 1 ½ teaspoon Cumin Seeds
  • 2-3 Green Chilies slit
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Ginger grated
  • 2-3 tablespoons Oil
  • Juice of 1 lemon
  • Salt according to taste


  • Start with dry roasting cumin seeds, coriander seeds, fennel seeds and dried red chilies until fragrant.
  • Then, add the dry roasted spices and ½ teaspoon dry mango powder to the blender and blend to a coarse powder. The Jeera Masala is ready to use, set it aside.
  • Heat oil in a heavy bottom pan. When the oil hot enough, reduce the flame to medium and add the cumin seeds and green chillies. Allow the cumin seeds to crackle for few seconds until fragrant, does not burn.
  • Add grated ginger and sauté for few seconds.
  • Then, add turmeric powder and cook for few seconds making sure it does not burn. Keep the flame medium as to avoid burning.
  • Then add boiled baby potatoes, salt and toss very well, cover and cook on low for 3-4 minutes. Tip: Let the potato sear for few extra minutes to give nice crispy golden layer.
  • After cooking boiled potatoes for few minutes, add ground jeera masala powder and mix. Cook on medium low for a minute only, cooking for too long may burn the masala.
  • Finally, add lemon juice (or lime juice) and chopped cilantro leaves and toss.
  • Serve hot with bread of choice, or dal rice or even with pulao rice.


Feel free to use Yukon potatoes, russet potatoes as well as red skinned potatoes  instead of baby potatoes.
Adjust the spice level as per your liking. You can use serrano peppers instead of green chilies.
It stays well in refrigerator up to 4 days in clean airtight box.


Calories: 168kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Sodium: 10mg | Potassium: 565mg | Fiber: 3g | Sugar: 1g | Vitamin C: 24.6mg | Calcium: 39mg | Iron: 2.3mg