Jeera Aloo (Spicy Cumin Potatoes)

Servings: 2
Cuisine: Indian
Course: Side Dish
Time: 25 minutes
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There is nothing quite as satisfying as Jeera Aloo or spicy cumin potatoes. Quick and easy to make, it is a perfect side for lunch or dinner. Each family has its own variation. This is my version.


  • 4-5 large potatoes
  • 1 1/2 tsp cumin seeds (jeera)
  • 1 medium onion
  • 1 inch piece of ginger
  • 1-2 green chillies chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chillies powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp amchoor powder (ground mango powder)
  • 1/2 tsp dry fenugreek leaves (kasoori methi)
  • 1 tbsp green coriander leaves
  • 2 tbsp mustard oil
  • Salt to taste


  • Boil the potatoes and cut them into bite sized pieces.
  • Heat mustard oil in a pan.
  • Add in the cumin seeds (jeera). When they begin to crackle, add in the chopped onions and saute.
  • Add in the chopped ginger and green chillies. Add the boiled potatoes and mix well.
  • Add in turmeric powder, coriander powder, cumin powder, red chillies powder, amchoor powder, and salt to taste.
  • Crush the dried fenugreek leaves (kasoori methi) and add them to the potatoes.
  • Mix well and cover for a few minutes so that the potatoes soak in the masalas.
  • To finish, add in the green coriander leaves. Mix well and serve hot garnished with some more coriander leaves.



  • Mustard oil can be replaced with any other oil of your choice. But it works best for this recipe.
  • If amchoor (dry mango powder) is not available, you can use the juice of one lemon. 

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