Zeera Aloo Recipe – Easy Indian Cumin Potatoes

Here is a detailed recipe for making Zeera Aloo (Jeera Aloo), a popular Indian cumin-flavored potato dish:

Ingredients

• 4 medium potatoes (about 400 grams), boiled and cubed

• 2 tablespoons oil or ghee

• 1¼ teaspoon cumin seeds (jeera)

• 1 tablespoon finely chopped ginger (optional)

• 1 chopped green chili (optional, adjust for spice preference)

• ⅛ teaspoon asafoetida (hing, optional)

• ¼ teaspoon dried mango powder (amchur) or lemon juice

• ¼ to ½ teaspoon salt (to taste)

• 1 teaspoon dried fenugreek leaves (kasuri methi, optional)

• ¾ to 1 teaspoon red chili powder

• ¾ teaspoon cumin powder (jeera powder)

• 1¼ teaspoon coriander powder

• 3 tablespoons water

• 2 to 3 tablespoons chopped coriander leaves for garnish

• ¼ teaspoon turmeric powder (optional)

Preparation

1. Boil potatoes until just tender but not mushy. Peel and cube them into roughly 1-inch pieces.

Cooking Method

1. Heat oil or ghee in a pan on medium heat.

2. Add cumin seeds and fry on low heat until aromatic and they begin to splutter.

3. Add chopped green chili and ginger, sauté for about a minute until fragrant.

4. Add asafoetida, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and dried mango powder. Stir and fry the spices on low heat for 30 seconds to 1 minute, being careful not to burn them.

5. Add kasuri methi by crushing it between your palms and sauté briefly.

6. Pour in 3 tablespoons of water and mix well; the spice mixture will thicken.

7. Add the boiled potato cubes gently and toss to coat them with the spice mixture without breaking them.

8. Cover and cook on low flame for 2-3 minutes to allow the potatoes to absorb the flavors.

9. Finally, garnish with chopped coriander leaves and add lemon juice if you did not use dried mango powder.

Serving Suggestions

Serve Jeera Aloo hot as a side dish with roti, chapati, paratha, poori, or alongside dal and rice. It also works well in wraps or sandwiches.

This recipe is straightforward, flavorful, and can be adjusted to taste with the level of spice and tanginess. The use of cumin seeds and powder gives it a distinctive earthy aroma, while kasuri methi and amchur add unique flavor notes.