Aloo Jeera
Soft potatoes tossed with toasted cumin, a five-ingredient classic.
Origin & Story
A staple of North Indian home kitchens, aloo jeera ('potato-cumin') is the dish cooks reach for when the fridge is nearly empty. Its popularity spread through roadside dhabas where it is served with hot rotis.
Main Spices & Their Role
Cumin seeds
Toasted whole in oil to release a nutty, earthy aroma that defines the dish.
Turmeric
Adds golden colour and a mild warmth.
Red chilli powder
Brings gentle, adjustable heat.
Ingredients
- 3 boiled potatoes, cubed
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 2 tbsp oil
- Salt to taste
- Fresh coriander
Method
- 01
Heat oil in a pan and add cumin seeds; let them sizzle for 20 seconds.
- 02
Add turmeric and chilli powder, stir once.
- 03
Tip in the boiled potato cubes and salt.
- 04
Toss on medium heat for 5-6 minutes until edges crisp.
- 05
Garnish with coriander and serve hot.
Veg & Vegan Alternatives
Vegetarian
This dish is already vegetarian.
Vegan
Already vegetarian and vegan — cook in oil (not ghee/butter) to keep it fully plant-based.