Jeera Aloo (Cumin Potatoes)

This dish is best made using new potatoes. Roasted in a simple assortment of Indian spices, the potatoes need absolutely nothing else. This is a perfect earthy dish to balance out a full flavored curry. I love potatoes any time of the year and for their versatility to go with most dishes.



New potatoes 500 grams
Chopped coriander Handful for garnishing
Oil 4 tbsp.
Cumin seeds 1/2 tbsp.
Turmeric powder 1/2 tbsp.
Coriander powder 1 tbsp.
Dry mango (Amchur) powder 1 tsp.
Chilli Flakes (optional) 1 tsp.
Salt To taste


Cooking Instructions

Peel and cut the potatoes into small cubes. Soak in cold water for 15-20mins*.

Heat the pan on medium flame and wait until it is really hot.

Add oil and then cumin seeds. Sauté for 30 seconds or until cumin seeds turn slightly red.

Next add the remaining spices except mango powder. Fry the spices for 30 seconds and add the potatoes. Toss well until all the potatoes are covered with spices.

Stir fry on high heat for a while to brown the potatoes and then cover with a lid and leave for 15 minutes. This will steam cook the potatoes and soften them.

Now add the mango powder (Amchur). This makes the dish slightly tangy. Remove from fire and garnish with chopped coriander.


Kitchen tip

Soaking the potatoes in cold water for 15-20 mins ensures they turn crisp if using uncooked potatoes. Alternatively parboil the potatoes if you don’t have a lot of time.