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Home » Easy Vegetarian Allium Free Recipes

Published: Feb 14, 2024 by Padma Kumar

Skillet Aloo Jeera (Cumin Potatoes): 20 Minute Recipe

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I can happily come home to a simple meal of aloo jeera, lentils, and rice, every day! The crunchy cumin and spices coat the perfectly salted potatoes roasting in the skillet, making it such a delicious dish to enjoy!

YouTube video

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I love both cumin and potatoes and, whenever they have it on the menu, I always order aloo jeera at an Indian restaurant. The simplicity of this recipe amazes me! The thing is that it is so, so delicious that I usually eat most of the dish before it even reaches the table 😆.

This bhindi masala and aloo palak are some other restaurant favorites that I love making at home.

Is there a favorite dish that you love having at Indian restaurants and that you love to recreate at home? Let me know in the comment below. I would love to hear from you. - Padma

This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.

Jump to:
  • Allergens free labels
  • Jeera (Cumin) - The Key Ingredient
  • What is Aloo Jeera made of?
  • How to make jeera aloo
  • Notes
  • Top tips
  • Serving Suggestions and Storage
  • Frequently Asked Questions
  • 📖 Recipe
  • Comments

Allergens free labels

This simple aloo jeera recipe is naturally gluten-free and, like this aloo matar recipe, is allium-free. It also:

  • nut-free
  • soy-free
  • grain-free

This recipe also has no mustard or tomatoes.

To make it vegan, just swap the ghee with oil.

Pan roasted jeera aloo sabzi is placed in a cast iron pan that is placed on a piece of burlap.

Jeera (Cumin) - The Key Ingredient

Jeera is the main ingredient in this recipe, just like in this cumin rice. I have used it in three forms: whole, as a powder, and roasted.

The whole cumin seeds become crunchy from frying in the fats. The cumin powder makes a flavorful coating on the potatoes. The roasted cumin seeds also known as bhuna jeera, adds a deep earthy aroma to the dish. Besides these, the chaat masala also has some cumin that enhances the flavor even more!

This recipe is also known as jeera aloo dry because it is a dry dish i.e. it has no gravy or sauce. This makes it the perfect side dish for any main meal or as a filling for your sandwiches and wraps (more on that later!).

Some people call this dish zeera aloo and that is fine too!

What is Aloo Jeera made of?

Potatoes and cumin basically and a few basic spice powders that bring a beautiful balance of flavors. Here is a quick snapshot of the ingredients used in this recipe.

See recipe card for quantities.

Boiled potatoes, oil, ghee and spices such as jeera, chaat masala, coriander are placed in bowls that are arranged in a circle.
  • Potatoes: Use ones, like Yukon Gold, that cook soft but do not turn mushy too easily. Red or baby potatoes will work too. Russet potatoes may not be a great choice for this recipe.
  • Crushed coriander and cumin: I crushed them coarsely in a pestle and mortar. You can do this in a spice or mixer grinder. Otherwise, regular cumin and coriander powder will work.
  • Oil and ghee: Ghee adds a wonderful flavor to the dish. You can make it entirely with ghee or use oil only. Neutral oil works best.
  • Cumin: In addition to the coarsely crushed cumin powder that I mentioned above, I used whole cumin seeds and bhuna jeera. This recipe is called jeera aloo for a reason 😀.
  • Amchur: This is dry mango powder that is made with green mangoes and is quite sour. You can get this at any Indian supermarket or online store. Don’t have it? Read the section below for easy swaps.
  • Chaat masala: This is a spice blend that is salty, spicy, and sour. It has spices such as black salt (kala namak), cumin, ground coriander, amchur, and dried mint. It is used a lot in Indian cuisine, especially in street foods. It is ok to skip it if you don’t have it.
  • Red chili powder: I have used this mainly to add some color. You can use a spicier one, if you like.

Besides the above, you will also need 1-2 tablespoons of water.

Are you wondering if I have forgotten turmeric powder?! 🙂 This recipe is one of the few that I make that does not have turmeric in it.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

How to make jeera aloo

If you have pre-boiled potatoes, then this dish will take only 20 minutes to make. Follow these steps and the tips below to get it perfect, every time!

Also see the video at the end of the recipe card.

Step 1: Begin with some prep work.

  • Peel the potatoes and cut them into even, medium-sized pieces. It's ok if a little peel remains—it adds character!
  • Crush the cumin and coriander seeds to a coarse powder.
  • Measure the rest of the ingredients and keep them ready.
Diced white potatoes are placed in a round black colored bowl. The bowl is placed on a light grey background.

Step 2: Make the jeera aloo sabji.

Place the cast iron pan, or any other pan that you are using, on medium-high heat and when the pan is evenly heated, add the oil and the ghee.

Add the cumin seeds. Wait for them to deepen in color and release their aroma.

Whole jeera are frying in a iron skillet in hot oil to a dark brown color.

Add half of the coriander-cumin spice mix. Stir fry them for a minute. Add the potatoes and mix, gently, so that the spices coat them well.

Potatoes pieces are in a black pan and coated with crushed spices such as cumin.

Spread the potatoes evenly in the pan and roast them on medium-high heat for 3-4 minutes until they get some color and crunch up a bit.

Turn the heat down a notch and on medium heat, add the remainder of the powdered coriander-cumin and the other spices. Do not add the bhuna jeera yet.

Boiled cut aloo in a cast iron pan with jeera and other powdered spices sprinkled on them.

Add a splash of water. Mix gently. Turn the heat up to medium-high and roast for another 3-4 minutes.

The water will prevent the spices from burning and also help the spices to coat the potatoes.

Aloo pieces are roasting in a black pan with whole cumin and powdered spices.

Finally, for that deep earthy aroma, stir in the bhuna jeera and fry for another minute.

A close up shot of perfectly roasted cumin potatoes that are scooped up with a ladle.

And that’s it! You have just made yourself the perfect aloo jeera dish! Enjoy it with any main meal you like. See the section below for serving suggestions.

Notes

There are two ways to make this humble potato recipe: One, by using pre-boiled potatoes, like I did. This will reduce the prep time. You can boil the them in a stovetop pressure cooker, an Instant Pot or on the stove, as you normally do.

The other way to make this recipe is to add uncooked cubed potatoes to the pan with the spices and cook them until they are soft and tender.

I prefer the first method over the second because A) I always have some boiled potatoes in the fridge as part of my meal prep routine and I can make this recipe in no time and, B) I like the texture of precooked potatoes with the crunchy cumin in this recipe.

It is a matter of personal preference and you can choose whichever method works best for you. The second method will obviously take longer.

Substitutions / Swaps:

  • Ghee: Swap for equal quantity of oil.
  • Amchur powder: Swap with equal quantity of chaat masala. Add less salt to begin with as chaat masala also has salt in it. Taste test and add more salt, if required. If you do not have both of these, then just add 2 teaspoons of lime juice after you take the pan off the heat.
  • Red chilli powder: Use mild paprika instead. 

Variations:

  • Spicy - add 2 chopped green chilies when adding in the potatoes.
  • Flavor - just before serving, drizzle with some more melted ghee.
  • Garnish - sprinkle some finely chopped cilantro (coriander) leaves.

Equipment: This dish tastes best when the spices and the potatoes roast in a single layer until they get some color and become crunchy. I find that a cast iron skillet works the best. So if you have one, use it and you will love the result. If not, use any heavy-bottomed skillet that you have.

Top tips

This is a simple dish to make and its beauty is in the potatoes holding their shape, being coated with the crunchy cumin and spices, and having a lovely balance of flavors. To achieve these outcomes, follow these tips:

  • Boil the potatoes well with no hard center.
  • The potatoes should have cooled down completely. Warm potatoes will turn mushy in the pan. 
  • Use a cast iron skillet, if you can.
  • Before you start adding the ingredients, make sure that the pan is nice and hot. 
  • In order to bring out their flavor, add the cumin seeds to hot oil. 
  • Ghee is the game changer! Don’t skip it unless you’re going for a vegan version. Trust me, it adds a rich depth of flavor that’s hard to resist.
  • Stir gently and do not break the potatoes. 
  • Do not overcrowd the pan. Spread the potatoes out evenly, in a single layer. This will ensure that they roast evenly. 
  • Make sure not to burn the spices. Turn the heat down and add a splash of water. The water also prevents the jeera aloo from becoming too dry. 
  • You can use lemon juice instead of amchur, but I prefer the sharp tanginess of amchur better.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

Jeera aloo dry sabzi is placed in a iron pan. Some folded rotis and a bowl of yogurt with pepper flakes are placed next to the pan.

Serving Suggestions and Storage

As I mentioned earlier, these cumin potatoes are so moreish that I tend to eat them all by myself before I bring them to the table 😋.

When I am able to stop myself from devouring them, I love pairing them with this buttered rice and Bengali dal - my perfect meal! On some days I like having them with plain Basmati rice, yogurt, and some chopped green chillies, pure bliss!

This dry jeera aloo is also the perfect dish to pack in a lunch box. I especially love wrapping them in these turmeric tortillas with a few dollops of Indian yogurt sauce.

My younger daughter makes a hearty wrap for lunch in her own way: she spreads some hari chutney (cilantro chutney) on an Indian bread, adds some of the cumin potato, some spiced onions, and tops it off with a few dollops of tomato yogurt. Drool worthy, right?!

Storage: There won’t be any leftover, but if by some miracle is are any, store the leftover jeera aloo in an airtight container in the fridge for 2-3 days.

How do you serve jeera aloo? Do let me know in the comments below. I would love to hear from you. - Padma

Frequently Asked Questions

Is jeera and fennel same?

No, jeera and fennel are not the same.
Jeera and fennel are both spices that belong to the same family of plants, but they have different tastes, aromas, and uses.
Jeera, also known as cumin, has a warm, earthy flavor with a slightly bitter aftertaste, while fennel has a sweet, licorice-like flavor.
Jeera has a strong aroma with a hint of citrus, while fennel has a distinct anise-like scent.
Jeera seeds are small and oblong, while fennel seeds are larger and more bulbous. 

Can I add mushrooms and green peas to jeera aloo?

Yes, you can add mushrooms and peas to this easy jeera aloo recipe to make it more nutritious and colorful. Mushrooms and peas are both good sources of protein and fiber, and they also add some texture and flavor to the dish. 
You can saute the mushrooms and boil the peas separately and then add them to the potatoes and the spices.

Is Jeera the same as cumin?

Yes, jeera and cumin are the same spice. Jeera is the Hindi name for cumin and is derived from the seeds of the Cuminum Cyminum plant, which is native to the eastern Mediterranean and India.

What is Jeera called in English?

Jeera is the Hindi name for the English name cumin. Jeera has a warm, earthy, and slightly bitter flavor with a strong aroma that is similar to that of caraway seeds and is widely used in Indian, Middle Eastern, and Mexican cuisines.

If you have made this easy aloo jeera recipe, please take a moment to leave a comment and a 5 star rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma

📖 Recipe

Aloo jeera dry sabzi is served in a black cast iron pan. The dish is garnished with a spring of fresh cilantro.
Padma Kumar

Skillet Aloo Jeera (Cumin Potatoes): 20 Minute Recipe

5 from 53 votes
I am quite sure you love potatoes and if you love cumin as well, you’ve landed in the right spot, my friend.
In this delightful aloo jeera (cumin potatoes), the crunchy cumin and spices cling to the potatoes and roast in a combination of oil and ghee, making them utterly irresistible. And the best part? They’re a breeze to prepare!
Whether served as a side to your main meal or tucked into a sandwich, wrap, or taco, this humble potato dish is bound to win over your family’s taste buds! For that perfect texture and crunch, don’t miss the tips in the notes section below. 
Also see the video below.
Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings: 3
Course: Side Dish
Cuisine: Indian
Calories: 245

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Ingredients Equipment Method Nutrition Video Notes

Ingredients  

  • 1 lb. (~450g) boiled potatoes, see notes
  • 2 tablespoons neutral oil
  • 1 tablespoon ghee, see notes
  • 1 tablespoon water
spices
  • 1 teaspoon cumin seeds
  • ¾ teaspoon salt, adjust to taste
  • 1 teaspoon red chili powder, mild
  • ½ teaspoon dried mango powder (amchur), see notes
  • ½ teaspoon chaat masala, see notes
  • 1 teaspoon roasted powdered cumin (bhuna jeera)
To grind coarsely
  • 1 tablespoon coriander seeds
  • ½ tablespoon cumin seeds

Equipment

  • 1 skillet, preferably cast iron
  • 1 spatula

Instructions
 

Prep work
  • Peel the potatoes and cut them into even, medium-sized pieces.
    It's ok if a little peel remains—it adds character!
  • Grind ½ tablespoon of cumin and the coriander seeds into a coarse powder. 
    1 tablespoon coriander seeds, ½ tablespoon cumin seeds
Make Aloo Jeera
  • Place the cast iron pan on medium-high heat and when the pan is evenly heated, add the oil and the ghee.
    2 tablespoons neutral oil, 1 tablespoon ghee
  • Add the cumin seeds. Wait for them to deepen in color and release their aroma. Add half of the coriander-cumin spice mix. Add the potatoes and mix, gently, so that the spices coat the potatoes.
    1 teaspoon cumin seeds, 1 lb. (~450g) boiled potatoes
  • Spread the potatoes evenly in the pan and roast them on medium-high heat for 3-4 minutes until they get some color and crunch up a bit.
  • Lower the heat to medium. Add the remainder of the coriander-cumin spice mix, and the rest of the spices, except the bhuna jeera.
    ¾ teaspoon salt, 1 teaspoon red chili powder, ½ teaspoon dried mango powder (amchur), ½ teaspoon chaat masala
  • Add 1-2 tablespoons of water to prevent the spices from burning and to help the spices coat the potatoes. Mix gently. Turn the heat up to medium-high and roast for another 3-4 minutes.
    1 tablespoon water
  • Finally, for that deep earthy aroma, stir in the bhuna jeera and fry for another minute.
    1 teaspoon roasted powdered cumin (bhuna jeera)
  • Serve as a side with your favorite mains.

Nutrition

Calories: 245kcal | Carbohydrates: 32.9g | Protein: 4g | Fat: 11.7g | Saturated Fat: 1.8g | Cholesterol: 2mg | Sodium: 607mg | Potassium: 639mg | Fiber: 4g | Sugar: 1.4g | Calcium: 45mg | Iron: 3mg
Disclosure

The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.

Video

YouTube video

Notes

Allergy Friendly Labels: This recipe is naturally gluten-free. It also does not contain: nuts, soy, or alliums. It has no mustard or tomatoes. You can make it vegan, see below.
No cast iron pan? Use any heavy bottomed skillet. 
Potatoes: Use a type that stays firm and does not get too mushy when cooked.
Cumin: This recipe uses cumin in three forms: whole, crushed, and roasted.
Ghee or not? Ghee adds a wonderful flavor to the dish. You can make it entirely with ghee or oil, if you prefer. Neutral oil works best.
Amchur: This is dried green mango that has been ground to a fine powder. It adds a nice tanginess to the dish. If you do not have it, just add some lime juice after you take the pan off the heat.
Chaat masala: This is a spice blend that is used in Indian street food. It has spices such as cumin, coriander, black pepper, salt, and asafoetida. It is ok to skip it if you don’t have it.
Tips to get the perfect aloo jeera: This is a very simple dish to make and the beauty of this dish is in the potatoes holding their shape, being coated with the crunchy cumin and spices, and having a lovely balance of flavors:
  • Boil the potatoes should be boiled well with no hard center.
  • The potatoes should have cooled down completely. Do not use potatoes that are still warm as they will turn mushy in the pan. 
  • Use a cast iron pan, if you can.
  • Before you start adding the ingredients, make sure that the pan is nice and hot. 
  • Ghee is the game changer! Don’t skip it unless you’re going for a vegan version. Trust me, it adds a rich depth of flavor that’s hard to resist.
  • When stirring the potatoes, be gentle and do not break them. 
  • Do not overcrowd the pan. Spread the potatoes out evenly, in a single layer. This will ensure that they roast evenly. 
  • Make sure not to burn the spices. Turn the heat down and add a splash of water. The water also prevents the jeera aloo from becoming too dry. 
Scaling the recipe

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

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Reader Interactions

Comments

  1. Glenda says

    April 07, 2024 at 10:49 pm

    5 stars
    You had me at potato! What a beautiful recipe. I had never experienced them with this blend of Indian spices. We're absolutely hooked. And I want to try your lentils and rice, now too. We make them all the time, but never with Indian spices. Yum! I can't wait.

    Reply
    • Padma Kumar says

      April 12, 2024 at 8:24 pm

      This is a favorite at our house too! So happy to read your comment Glenda.

      Reply
  2. Martina says

    April 07, 2024 at 11:59 am

    5 stars
    I love anything potato, and this was one for the books! I so love the combination of the flavors, and the tips on how to make the potatoes not turn mushy really helped. Thanks for sharing this!

    Reply
    • Padma Kumar says

      April 12, 2024 at 8:25 pm

      So glad to found a potato partner in you, Martina 🙂

      Reply
  3. Kara says

    April 07, 2024 at 8:42 am

    5 stars
    This was my first time making aloo jeera at home. I thought it was going to be more complicated, but I followed your steps and it was easy to make! We loved them and will definitely be making them again.

    Reply
    • Padma Kumar says

      April 12, 2024 at 8:26 pm

      You've made my day, Kara! So glad that you found it easy to make.

      Reply
  4. Steph says

    April 06, 2024 at 8:29 pm

    5 stars
    Just found my newest obsession! The flavors were amazing and I love that it's so easy to cook too!

    Reply
    • Padma Kumar says

      April 12, 2024 at 8:27 pm

      Mine too Stephanie!

      Reply
  5. Meghan says

    April 06, 2024 at 1:57 am

    5 stars
    These potatoes were a hit with my family! The spicy were just right and the crunch is my favorite part. Definitely recommend pairing with chicken for a side.

    Reply
    • Padma Kumar says

      April 12, 2024 at 8:28 pm

      Oh so glad to read this Meghan. The crunch is my favorite part too!

      Reply
  6. Tansy says

    February 17, 2024 at 11:56 pm

    5 stars
    Thank you for the detailed breakdown for making these delicious potatoes. Yum!

    Reply
  7. Blair says

    February 17, 2024 at 8:09 pm

    5 stars
    My husband and I loved these! I always love when a recipe is so good and less than 30 minutes!

    Reply
5 from 53 votes (46 ratings without comment)

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Picture of Padma Kumar creator of mygoodfoodworld.

Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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