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Jeera Aloo (Cumin Potato)

This Jeera Aloo side dish is a famous North Indian recipe and is delicious to eat with rotis or parathas or any Indian breads. It doesn't take long to cook and is sumptuous for any tummy. On top of it, you can also eat it during day-fast with Kuttu (Buckwheat) Ki Roti and fills you well.

2 medium size boiled potato
2 tbsp Atta (plain flour)
1 tbsp Jeera (cumin seeds)
1 tsp Amchur (dry mango powder)
1 tsp red chilly powder
1 tsp dhaniya (coriander powder)
1 green chilly
Fresh green coriander 
Salt to taste
Refined oil


Peel off the potatoes and cut them in cubes of apprx 3/4 inch.

In a flat plate, mix all the remaining spices - dry mango powder, chilly powder, coriander powder, salt.

Add cut potatoes to it and fold them well so that the spice mixture covers the potatoes on all the sides.

Heat oil in a frying pan. Put the cumin seeds and stir quickly for a few seconds. Add cut green chilly (you can remove the seeds from the green chilly if you would like it to be moderately hot). 

Add plain flour to it. Keep mixing to avoid lumps. Now add the potatoes in the frying pan. Mix it well. You can use bread crumbs instead of flour.

Keep it on the low flame for approx 10-12 min, tossing the potatoes intermittently. Now remove them from the flame and garnish it with the green coriander. And the Jeera Aloo is ready to be eaten with plain roti or paratha or any Indian bread.

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