Jeera Aloo
Toss boiled potatoes with cumin, a little pepper and lemon for a simple Navratri side dish.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4 side portions
About 25 min total elapsed time. Times are estimates; already boiled ingredients need separate preparation.
⚖️ This version has no onion or garlic. Hing, herbs and individual seasonings depend on your household practice.
This jeera aloo recipe starts with potatoes that are already boiled and cooled. It contains no onion or garlic; optional hing depends on your household’s practice. If starting with raw potatoes, allow their boiling and cooling time separately.
Ingredients 🧂
- Potatoes3 medium, boiled, peeled and cubed
- Ghee or oil2 tbsp
- Cumin seeds1 tsp
- Hing (asafoetida) (optional)a small pinch, if used at home
- Green chilli (optional)1, slit
- Coriander (optional)2 tbsp, chopped
- Sendha namak½ tsp, adjust to taste
- Black pepper¼ tsp
- Lemon juice (optional)1 tsp
Method 👨🍳
- 1
Cut cooled boiled potatoes into similar-sized cubes so they warm evenly without breaking.
- 2
Heat ghee or oil over medium heat. Add cumin and allow it to sizzle; add optional hing and chilli without letting them burn.
- 3
Add potato cubes and turn gently to coat with the seasoning.
- 4
Season with salt and pepper and cook over medium-low heat, turning occasionally, until hot throughout and lightly golden at the edges.
- 5
Add optional chopped coriander and switch off the heat. A little lemon juice can be added if it suits your menu.
- 6
Serve promptly with kuttu paratha, rajgira puri or samak khichdi.
💡 Pro tips
- A broad pan reduces crowding and helps the cubes brown.
- Check compound hing and spice blends if avoiding wheat or ingredients outside your fasting practice.
Plan ahead
Boil potatoes in advance and refrigerate promptly once prepared. Cube them before cooking and reheat leftovers thoroughly.
Common questions
Does this jeera aloo contain onion?
No. Onion and garlic are not ingredients in this version; hing and herbs are optional.
Why do the potato cubes break up?
Very soft potatoes and vigorous stirring can make them crumble. Cool before cutting and turn gently with a broad spoon.