Jeera Aloo
Baby potatoes tossed with crackling cumin seeds, aromatic ginger, and a gentle kick of green chilies. This simple, everyday North Indian sabzi comes together in minutes but delivers a punch of earthy, citrusy flavor that pairs perfectly with rotis or dal-rice.
For 4 servings
- prep
Boil and peel the potatoes.
Boil the potatoes in a pot of water until fork-tender. Drain, let cool slightly, then peel and cut into bite-sized cubes if using large potatoes. If using baby potatoes, peel and leave whole or halve.
TIPBoil the potatoes just until done — overcooking makes them mushy and hard to toss later. - temper · ~2 min
Crackle the cumin seeds.
1.Heat oil in a heavy-bottomed pan over medium heat.2.Add cumin seeds and let them sizzle and turn golden brown (30-40 seconds).3.Tip in finely chopped ginger and slit green chilies; sauté for 1 minute. - saute · ~1 min
Bloom the spice powders.
Lower the heat. Add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir quickly and cook for 20-30 seconds until fragrant, taking care not to burn the spices.
TIPKeep the heat low — ground spices burn in seconds and turn bitter. - saute · ~7 min
Toss in the boiled potatoes.
Add the boiled and cubed potatoes to the pan. Sprinkle salt and toss gently to coat each piece with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the potatoes develop light golden spots.
- mix
Finish with amchur and lemon.
Turn off the heat. Sprinkle dry mango powder and drizzle lemon juice over the potatoes. Toss well to combine.
TIPAdding amchur and lemon off the heat keeps their tangy punch bright and fresh. - garnish
Garnish with fresh coriander and serve.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve hot with rotis or dal-rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use baby potatoes for a creamier texture and quicker cooking; halve any larger ones for uniform size.
- 2Boil potatoes just until fork-tender — overcooking makes them mushy and prone to breaking during tossing.
- 3Let the cumin seeds crackle fully until fragrant and slightly darker before adding ginger and chilies.
- 4Bloom ground spices on low heat for only 20–30 seconds to avoid bitterness from burning.
- 5Add amchur and lemon juice only after turning off the heat to preserve their bright, tangy flavor.
- 6Toss potatoes gently with a spatula to keep them intact while developing light golden spots.
- 7Jeera Aloo tastes best fresh, but can be refrigerated for up to 2 days; reheat in a pan for crispness.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and use a non-stick pan; for deeper flavor, dry-roast cumin seeds first before adding oil.
veganVegan
This recipe is already vegan; optionally replace lemon juice with extra amchur for a different sour note.
spicySpicy
Increase green chilies to 4-5 and add ½ teaspoon of crushed red pepper flakes for extra heat.
herb forwardHerb-forward
Add 1 tablespoon of finely chopped fresh mint along with the coriander garnish for a refreshing twist.
Why this is on our healthy list.
Rich in Resistant Starch
Potatoes that are boiled and then cooled (as in this recipe) develop resistant starch, which supports gut health and stable blood sugar levels.
Anti-Inflammatory Spices
Cumin, turmeric, and ginger provide natural anti-inflammatory compounds that may aid digestion and reduce oxidative stress.
Low in Fat
With only 2 tablespoons of oil for a large serving, this dish is a light and wholesome way to enjoy potatoes without excess fat.
Good Source of Vitamin C
Lemon juice and fresh coriander add a dose of vitamin C, supporting immune function and iron absorption.
Frequently asked questions
Yes, boil large potatoes until fork-tender, then peel and cube into 1-inch pieces. They work just as well, though texture may be slightly less creamy.
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