Jeera Aloo is a wonderful spicy Indian-influenced side dish, my version combines chilli, coriander, cumin with perfectly cooked new potatoes.
This side dish is delicious and easy to make, and will go from your cupboard to your table in around 35 minutes. You can also boil the potatoes a couple of days in advance, leaving just 10-12 minutes cooking time!
Indian-Inspired Cumin Potatoes
Rice is so often a go-to side dish for Indian food, for good reason, but the majestic spud is also awesome with a curry. Yeah, I would say that because my site name is a Hungarian colloquial term for potato.
Dishes like my roast Bombay potatoes, aloo methi (fenugreek potatoes) and my more left-field masala chips are some of my favourite sides for a ruby murry!
This aloo jeera (cumin potatoes) is also on the list, it’s arguably the easiest of the lot to make and is powered by store cupboard ingredients.
My version uses waxy new potatoes because I love how they fry up in the spices, but keep a wonderful “potato” flavour.
They pack a huge punch of flavour but will complement Indian flavours with anything you serve them with, whether that’s a dry Indian dish or a wet Indian curry.
Frequently Asked Questions
Do I have to use new potatoes?
No, aloo jeera is traditionally made with medium potatoes that are boiled and then peeled.
The method, after boiling the potatoes, ingredients used, and the timings remain the same. But whole potatoes will take longer to boil!
Is this recipe spicy?
No, not really, it features a little Kashmiri chilli powder for flavour and colour, but there is not too much of it, so it does not add a lot of heat.
The green chilli adds a little heat. If you are worried about heat, you can omit the green chilli.
Can I make this in advance?
Yes, this dish reheats wonderfully, and once cooled, the potatoes will sit in the fridge for up to a week.
To reheat, add a splash of water to a pan, cover it with a lid, and gently reheat. If you use larger floury potatoes, they may fall apart a little when reheated.
Can I make this vegan?
Yes, as written, this recipe is vegetarian, but if you swap the ghee for oil, you have a vegan dish.
Serving Suggestions
This jeera aloo recipe is a wonderful side dish for a host of Indian spiced recipes.
This recipe is pictured above with my curried cod and below with my chicken cafreal recipe.
They are particularly good with dry Indian dishes, and they would be superb with my Tandoori lamb chops, but they also work with a wet curry.
They would sit great alongside my vegan rajma masala, lamb keema matar, lamb saag or even my cod macher johl recipe.
Equipment Used
I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8″ saucepan.
- 25cm or 10″ frying pan.
- Sieve or colander.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales and measuring spoons.
Jeera Aloo Recipe Indian Cumin Potatoes
My take on jeera aloo (cumin potatoes) uses skin on new potatoes rather than peeled floury potatoes and they are cooked in ghee, loads of cumin seeds and other Indian spices to create a delicious and simple side dish.
Ingredients
- 400g (14oz) New Potatoes
- Salt for Boiling Potatoes plus Extra to Taste
- 1 Bay Leaf
- 2 Tbsp Ghee
- 1½ Tsp Black Cumin Seeds
- 1 Green Chilli Pepper
- 1 Clove Garlic
- 5cm (2") Piece of Cinnamon Bark
- ½ Tsp Kashmiri Chilli Powder
- ½ Tsp Garam Masala
- Lemon Juice (To Taste)
- Handful Fresh Coriander
Instructions
- Begin by bringing a 20cm (8") saucepan of well-salted water to a boil, I use 1½ teaspoons of salt in a pan this size.
- Cut the potatoes into bite-sized pieces, and once the water is boiling add them to the pan with the bay leaf and boil them until tender, this will take around 15-18 minutes.
- Whilst the potatoes are boiling, peel and finely chop the garlic clove.
- Cut the green chilli into thin rounds.
- Finely chop the coriander.
- Drain the potatoes.
- Heat a 25cm (10") pan over a medium-high heat and when it is hot add the ghee.
- Once the ghee melts add in the cumin seeds and the cinnamon bark and cook until fragrant, this should take 1-2 minutes.
- Toss in the garlic and green chilli and cook for 1 minute stirring constantly.
- Just before you add the potatoes, have a quick taste of them for salt, add the potatoes, sprinkle over the chilli powder and garam masala (and salt if required), stir and toss to coat then cook until the potatoes are a little golden. This will take around 5 minutes.
- Add lemon juice to taste, I usually add around half of a tablespoon, then serve with freshly chopped coriander.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 58mgCarbohydrates: 48gFiber: 7gSugar: 3gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.