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Jeera aloo
Cumin potatoes
जीरा आलू: boiled potato cubes tossed in sizzling cumin, green chilli and amchur until golden at the edges
Jeera aloo is what North Indian mothers pack with puri for a train ride, serve with dal and rice on a weeknight, and cook in bulk for Navratri kanjak lunches alongside halwa and chana. Boiled potatoes are cubed and tossed in plenty of cumin that has sizzled until dark and nutty, with green chilli, ginger, a little turmeric and chilli, then soured with amchur. The edges catch and turn golden while the insides stay soft and fluffy. The common mistake is tossing potatoes that are still hot from boiling; they crumble. Cool them completely, ideally in the fridge, so the cubes hold their shape. Chef's tip: let the cumin turn a shade darker before the potatoes go in; pale cumin gives a raw, dusty taste.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the potatoes
- 1 ⅛ lb waxy potatoesboiled in their skins, cooled, peeled and cubed
For the tadka
- 3 tbsp sunflower or mustard oil
- 1 ½ tsp cumin seeds
- 2 green chilliesslit
- 1 tsp fresh gingergrated
- ¼ tsp ground turmeric
- ½ tsp red chilli powder
- 1 tsp ground coriander
- 1 tsp salt
To finish
- ⅓ oz fresh corianderchopped
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Method
0/6 doneStep 1: If not already done, boil 1 ⅛ lb waxy potatoes in their skins for 12–15 minutes until a knife slides in easily, then cool completely before peeling and cutting into 2 cm cubes.
15 minStep 2: Heat 3 tbsp sunflower or mustard oil in a wide pan over medium heat. Add 1 ½ tsp cumin seeds and let it sizzle for 30–40 seconds until a shade darker and fragrant.
1 minStep 3: Add ¼ tsp gluten-free asafoetida (hing), 2 green chillies and 1 tsp fresh ginger and stir for 20 seconds.
1 minStep 4: Add the potatoes, then sprinkle over ¼ tsp ground turmeric, ½ tsp red chilli powder, 1 tsp ground coriander and 1 tsp salt. Toss gently to coat.
1 minStep 5: Cook for 5–6 minutes, turning only occasionally, until the cubes are golden at the edges.
6 minStep 6: Sprinkle over 1 tsp dry mango powder (amchur) and ⅓ oz fresh coriander, toss once and serve hot or at room temperature.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 25 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jeera aloo take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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