Jeera Aloo
Potatoes fried with cumin seeds, turmeric and chilli until golden and tender, finished with coriander and lemon.
Photograph credit: Aalu Jeera by Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Build the Meal Around Jeera Aloo
- Dal
- Chapati
- Plain yoghurt
- Pickle
Making Jeera Aloo, Step by Step
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Boil the potatoes in salted water for 12 minutes until just tender. Drain, cool for 10 minutes, then peel and cut into 2 cm cubes.
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Heat the oil in a wide pan and fry the cumin seeds for 20 seconds until they crackle.
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Add the potatoes, turmeric, chilli powder and salt. Fry for 8 minutes, turning now and then, until golden.
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Squeeze over the lemon juice and scatter with the coriander.
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Notes From the Method
Cool the potatoes before cutting them.
Watch the cumin seeds, because they burn fast.
Turn the potatoes only now and then so a crust can form.
Add a pinch of chaat masala for extra tang.
Keeping What's Left
Keeps in the fridge for 3 days. Reheat in a hot pan to crisp it up.
Jeera Aloo Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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