Home Simple Vegan Plant-Based Recipes Jeera Aloo – Cumin Spiced Potatoes

Jeera Aloo – Cumin Spiced Potatoes

Indian cumin spiced potatoes sprinkled with cilantro served in a dark blue bowl

Jeera Aloo – Cumin Spiced Potatoes

The best recipe for Jeera Aloo – These Cumin spiced potatoes are one of my favourite side dishes and the best way to add a touch of India to your meals Gluten-free. Nutfree Soyfree

a bowl with cumin spiced jeera aloo potatoes sprinkled with fresh coriander

Meet Jeera Aloo aka Indian Cumin Potatoes – a vibrantly spiced vegan Indian side dish that’s easy to make and satisfying to eat. This classic Indian potato side dish recipe is loaded with flavor from whole cumin seeds and fresh herbs and is naturally gluten-free, Soyfree and nutfree

Try it as a side dish for your next Indian feast,as a healthy and comforting lunch or as an addition to your favorite bowl or as a snack topped with onion, cucumber, tomato and lemon juice or cilantro chutney!

cumin spiced potatoes served in a white bowl sprinkled with coriander

Jeera is the Hindi word for cumin and cumin is indeed the star of the show here. We add 1 1/2 teaspoons of whole cumin seeds alongside some ginger, coriander, pepper, chili, and garam masala.

As you might suspect by now, these potatoes are not just extremely delicious but also pretty spicy. However, you are in full control of the heat level and can reduce the level of spiciness by halfing the amount of the cayenne, black pepper and green chili.

a bowl with cumin spiced jeera aloo potatoes sprinkled with fresh coriander

Why you’ll love these Cumin potatoes!

  • they are super easy
  • they are super delicious
  • they are super quick if you have pre-boiled potatoes
  • they go well with a lot of different cuisines
  • They are allergy friendly

jeera aloo potatoes with fresh cilantro and chopped red onions in a white bowl

 

More Indian side dishes

Garlic Potato Spinach Stir fry- Lasooni Aloo Palak

Vegan Handi Lentils (Creamy Indian Dal)

Restaurant Style Aloo Gobi

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

Jackfruit coconut chickpea stir fry

Print Recipe

Jeera aloo (cumin potatoes)

The best recipe for Jeera Aloo – These Cumin spiced potatoes are one of my favourite side dishes and the best way to add a touch of India to all your main dishes.  Gluten-free. 

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Side

Cuisine: Indian

Keyword: Indian potatoes, jeera aloo

Servings: 4

Calories: 100kcal

Author: Vegan Richa

Ingredients

  • 2 medium Yukon gold potatoes boiled, peeled and cubed, into ½ to ¾ inch pieces
  • 1 teaspoon oil
  • 1 ½ teaspoons cumin seeds
  • 1 hot green chili finely chopped or thinly sliced
  • 1 teaspoon minced ginger
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ to 1 teaspoon garam masala
  • ¼ to ½ teaspoon cayenne or use paprika for less heat
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • Generous pinch of hing asafetida , optional, or use 1 clove of garlic and add with ginger
  • ½ teaspoon dried fenugreek leaves , omit if you don’t have them
  • 2 teaspoons lemon juice
  • ¼ cup chopped cilantro

Instructions

  • Boil, peel and cube your potatoes, if you haven’t already and set aside. see notes

  • Head a skillet over medium heat, add the oil. Once the oil is hot, add the cumin seeds and toast until they have significantly changed color and are very fragrant. Then add the green chilies and mix in, then add the ginger and mix in.

  • Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat. Add the lemon juice and fenugreek leaves and mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse and coat the potatoes.

  • Uncover, add cilantro, mix well and take off heat.

  • Serve as is or as your breakfast potatoes or as a side with indian food or add to wraps or sandwiches. Or serve as a Chaat snack topped with onion, tomatoes and cilantro chutney or lemon juice

Notes

These are delicious and spicy potatoes. You can reduce the heat by reducing the cayenne, black pepper and green chili.
Pressure cook the potatoes : pressure cook with 3-4 cups water for 9 to 14 mins depending on the size of potatoes 
Saucepan: add enough water to cover the whole peeled or cubed potatoes and cook over medium heat for 20-35 mins. 

Nutrition

Nutrition Facts

Jeera aloo (cumin potatoes)

Amount Per Serving

Calories 100
Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Sodium 336mg15%

Potassium 476mg14%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Vitamin A 128IU3%

Vitamin C 24mg29%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

ingredients needed for making jeera aloo

Ingredients:

  • potatoes:  I like Yukon gold potatoes. We want them boiled, peeled and cubed. You can also use red skinned potatoes, baby potatoes, or russet potatoes.
  • to get the flavors going, we fry whole cumin seeds in oil
  • green chili and fresh ginger are added to the tempering to finish the tempering
  • ground spices: I like a mix of turmeric, coriander, garam masala, cayenne or use less paprika for less heat and black pepper
  • potatoes need salt – don’t skimp
  • for that authentic flavor I add a generous pinch of hing (asafetida) , it is optional
  • dried fenugreek leaves lend a nutty flavor to the potatoes
  • the brightness from fresh lemon juice really brings the flavors in the dish together.
  • finish the dish with some chopped cilantro

Tips:

  • Potatoes that work well for this jeera aloo recipe are Yukon gold, red-skinned potatoes, baby potatoes, and russet potatoes

How to make Jeera Aloo

cumin seeds frying in a pan

Boil, peel and cube your potatoes, if you haven’t already and set aside.

Heat a skillet over medium heat, add the oil. Once the oil is hot add the cumin seeds and toast until they have significantly changed color and are very fragrant , then add the green chilies and mix in, then add the ginger and mix in.

green chili and cumin seeds frying in a pan

Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat.

boiled potatoes being added to frying pan with spices

Toss really well, then add the lemon juice and dried fenugreek, mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse the potatoes.

jeera potatoes cooking in a pan with spices

jeera potatoes in a white sauteeing pan

Uncover, add cilantro, mix well and take off heat.

fresh chopped cilantro being sprinkled over potatoes

Indian spiced cumin potatoes in a white frying pan

Serve as is or as your breakfast potatoes or as your side with Indian food or add to wraps or anything.

Indian cumin spiced potatoes sprinkled with cilantro served in a dark blue bowl

Storage

You can refrigerate any leftover potatoes for upto 3 days and add them to breakfast wraps or  make delicious sandwiches with leftover jeera aloo or make a quick chaat snack, too with onion tomato cucumber and cilantro chutney or lemon juice

jeera aloo in a small white bowl topped with chopped cilantro

a small plate with jeera potatoes sprinkled with minced onions and cilantro

 

 

Jeera Aloo – Cumin Spiced Potatoes

Jeera Aloo – Cumin Spiced Potatoes | Simple Vegan
Home Simple Vegan Plant-Based Recipes Jeera Aloo – Cumin Spiced Potatoes

Jeera Aloo – Cumin Spiced Potatoes

Indian cumin spiced potatoes sprinkled with cilantro served in a dark blue bowl

Jeera Aloo – Cumin Spiced Potatoes

The best recipe for Jeera Aloo – These Cumin spiced potatoes are one of my favourite side dishes and the best way to add a touch of India to your meals Gluten-free. Nutfree Soyfree

a bowl with cumin spiced jeera aloo potatoes sprinkled with fresh coriander

Meet Jeera Aloo aka Indian Cumin Potatoes – a vibrantly spiced vegan Indian side dish that’s easy to make and satisfying to eat. This classic Indian potato side dish recipe is loaded with flavor from whole cumin seeds and fresh herbs and is naturally gluten-free, Soyfree and nutfree

Try it as a side dish for your next Indian feast,as a healthy and comforting lunch or as an addition to your favorite bowl or as a snack topped with onion, cucumber, tomato and lemon juice or cilantro chutney!

cumin spiced potatoes served in a white bowl sprinkled with coriander

Jeera is the Hindi word for cumin and cumin is indeed the star of the show here. We add 1 1/2 teaspoons of whole cumin seeds alongside some ginger, coriander, pepper, chili, and garam masala.

As you might suspect by now, these potatoes are not just extremely delicious but also pretty spicy. However, you are in full control of the heat level and can reduce the level of spiciness by halfing the amount of the cayenne, black pepper and green chili.

a bowl with cumin spiced jeera aloo potatoes sprinkled with fresh coriander

Why you’ll love these Cumin potatoes!

  • they are super easy
  • they are super delicious
  • they are super quick if you have pre-boiled potatoes
  • they go well with a lot of different cuisines
  • They are allergy friendly

jeera aloo potatoes with fresh cilantro and chopped red onions in a white bowl

 

More Indian side dishes

Garlic Potato Spinach Stir fry- Lasooni Aloo Palak

Vegan Handi Lentils (Creamy Indian Dal)

Restaurant Style Aloo Gobi

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

Jackfruit coconut chickpea stir fry

Print Recipe

Jeera aloo (cumin potatoes)

The best recipe for Jeera Aloo – These Cumin spiced potatoes are one of my favourite side dishes and the best way to add a touch of India to all your main dishes.  Gluten-free. 

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Side

Cuisine: Indian

Keyword: Indian potatoes, jeera aloo

Servings: 4

Calories: 100kcal

Author: Vegan Richa

Ingredients

  • 2 medium Yukon gold potatoes boiled, peeled and cubed, into ½ to ¾ inch pieces
  • 1 teaspoon oil
  • 1 ½ teaspoons cumin seeds
  • 1 hot green chili finely chopped or thinly sliced
  • 1 teaspoon minced ginger
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ to 1 teaspoon garam masala
  • ¼ to ½ teaspoon cayenne or use paprika for less heat
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • Generous pinch of hing asafetida , optional, or use 1 clove of garlic and add with ginger
  • ½ teaspoon dried fenugreek leaves , omit if you don’t have them
  • 2 teaspoons lemon juice
  • ¼ cup chopped cilantro

Instructions

  • Boil, peel and cube your potatoes, if you haven’t already and set aside. see notes

  • Head a skillet over medium heat, add the oil. Once the oil is hot, add the cumin seeds and toast until they have significantly changed color and are very fragrant. Then add the green chilies and mix in, then add the ginger and mix in.

  • Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat. Add the lemon juice and fenugreek leaves and mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse and coat the potatoes.

  • Uncover, add cilantro, mix well and take off heat.

  • Serve as is or as your breakfast potatoes or as a side with indian food or add to wraps or sandwiches. Or serve as a Chaat snack topped with onion, tomatoes and cilantro chutney or lemon juice

Notes

These are delicious and spicy potatoes. You can reduce the heat by reducing the cayenne, black pepper and green chili.
Pressure cook the potatoes : pressure cook with 3-4 cups water for 9 to 14 mins depending on the size of potatoes 
Saucepan: add enough water to cover the whole peeled or cubed potatoes and cook over medium heat for 20-35 mins. 

Nutrition

Nutrition Facts

Jeera aloo (cumin potatoes)

Amount Per Serving

Calories 100
Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Sodium 336mg15%

Potassium 476mg14%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Vitamin A 128IU3%

Vitamin C 24mg29%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

ingredients needed for making jeera aloo

Ingredients:

  • potatoes:  I like Yukon gold potatoes. We want them boiled, peeled and cubed. You can also use red skinned potatoes, baby potatoes, or russet potatoes.
  • to get the flavors going, we fry whole cumin seeds in oil
  • green chili and fresh ginger are added to the tempering to finish the tempering
  • ground spices: I like a mix of turmeric, coriander, garam masala, cayenne or use less paprika for less heat and black pepper
  • potatoes need salt – don’t skimp
  • for that authentic flavor I add a generous pinch of hing (asafetida) , it is optional
  • dried fenugreek leaves lend a nutty flavor to the potatoes
  • the brightness from fresh lemon juice really brings the flavors in the dish together.
  • finish the dish with some chopped cilantro

Tips:

  • Potatoes that work well for this jeera aloo recipe are Yukon gold, red-skinned potatoes, baby potatoes, and russet potatoes

How to make Jeera Aloo

cumin seeds frying in a pan

Boil, peel and cube your potatoes, if you haven’t already and set aside.

Heat a skillet over medium heat, add the oil. Once the oil is hot add the cumin seeds and toast until they have significantly changed color and are very fragrant , then add the green chilies and mix in, then add the ginger and mix in.

green chili and cumin seeds frying in a pan

Then after a few seconds add all the ground spices and salt and mix in. Add the cubed potatoes and toss well to coat.

boiled potatoes being added to frying pan with spices

Toss really well, then add the lemon juice and dried fenugreek, mix in well and cover the pan with a lid and let it cook for 1-2 minutes to let the spices infuse the potatoes.

jeera potatoes cooking in a pan with spices

jeera potatoes in a white sauteeing pan

Uncover, add cilantro, mix well and take off heat.

fresh chopped cilantro being sprinkled over potatoes

Indian spiced cumin potatoes in a white frying pan

Serve as is or as your breakfast potatoes or as your side with Indian food or add to wraps or anything.

Indian cumin spiced potatoes sprinkled with cilantro served in a dark blue bowl

Storage

You can refrigerate any leftover potatoes for upto 3 days and add them to breakfast wraps or  make delicious sandwiches with leftover jeera aloo or make a quick chaat snack, too with onion tomato cucumber and cilantro chutney or lemon juice

jeera aloo in a small white bowl topped with chopped cilantro

a small plate with jeera potatoes sprinkled with minced onions and cilantro

 

 

Jeera Aloo – Cumin Spiced Potatoes