Jeera Aloo
Crispy, golden potatoes tempered with cumin and aromatic spices. A fragrant, comforting north Indian classic with a nutty depth and tender bite — ready in under 30 minutes.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Heat 20 ml oil in a non-stick pan over medium heat.
- 2Add 10 g cumin seeds and let them sizzle until fragrant and lightly browned.
- 3Add 200 g diced potatoes and stir-fry for 5 minutes until they begin to soften and turn golden.
- 4Sprinkle 10 g turmeric powder, 10 g red chilli powder, and 10 g garam masala. Mix well to coat the potatoes.
- 5Add 50 ml water and cover the pan. Cook for 10 minutes on medium-low heat, stirring once halfway.
- 6Uncover and increase heat to medium. Cook for 2–3 minutes to evaporate excess moisture and crisp the edges.
- 7Turn off heat. Stir in 5 g fresh coriander leaves for a bright finish.
- 8Serve hot with roti or rice.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Jeera Aloo is gluten free, veg, vegan.
This recipe makes 2 servings.
