Jeera Aloo or cumin potatoes is a delicious recipe made with boiled potatoes. It is my go-to recipe when I am craving something tasty that is ready in 15 minutes. My older son loves this a lot and asks me to pack it in his lunchbox. If you have boiled potatoes at hand, it takes 15 minutes for this tangy delicious jeera aloo side dish. If you are a potato lover like me, then you will love this vegan spiced potatoes recipe.
Potatoes are a wonderful part of Indian cuisine. We make them both curried and dry and serve them for breakfast, lunch and dinner. We also add potatoes to a number of our favourite veg preparations like with greens or other proteins and vegetables. Jeera aloo is served a lot in restaurants as well and is such a simple, delightful recipe.
Here’s how I make aloo jeera or cumin potatoes
Vegan Spiced Potatoes Recipe | Jeera Aloo recipe
This jeera aloo or vegan potato recipe is an Indian-style recipe that is quickly made with some spices and boiled potatoes. It tastes great too.
- 2 boiled potatoes diced
- 1 tbsp. cumin powder
- 1 tbsp. cumin seeds
- 1 pinch asafetida heeng
- 1 tsp. dry mango powder amchur powder
- 1 tsp. cayenne red chilli powder optional
- ½ tsp. turmeric powder
- 2 green chillies finely chopped
- Salt to taste
- 2 tbsp. oil or clarified butter ghee
- 1 tbsp. cilantro coriander leaves finely chopped
- 1 tbsp. minced garlic
Boil potatoes in a pressure cooker or pan. Cool, peel and dice.
Heat oil/ghee in a pan. Add cumin seeds and asafoetida and allow them to crackle.
Add minced garlic and finely chopped green chillies and fry for 30 seconds. Add cumin powder, cayenne (if using), turmeric powder, dry mango powder and salt. Add 3 tbsp. water so that the masalas don’t burn. Cook for one minute. Add more water if needed.
Now add the diced potatoes and mix well.
If it looks too dry add a tbsp. of water. Cover and cook on low flame for about 5 minutes.
Garnish with cilantro and serve hot with rotis or parathas.
Your delicious jeera aloo is ready to serve.
• Keep some boiled potatoes in your fridge then you can make this jeera aloo in under 10 minutes.
• This is a tangy, spicy preparation. Do adjust spice as per your taste. You can cut down on the green chillies and cayenne as per taste.
• For a vegan recipe, use oil in place of ghee.
• This recipe is perfect for fasts like Navratri, Ramnavami etc. You can substitute garlic with ginger to eat in vrat.
Hope you liked this aloo jeera recipe and will make it. You can have it as is or have it with some rotis, parathas or toasted bread. I have it regularly with dal tadka and rotis for a complete meal. Do share with me how it turned out.
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This is a post for the #AtoZChallenge all of April. I will be sharing easy recipes, tips and tricks related to food all this month. Do stay tuned in. Would much appreciate if you come back daily.
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