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This Jeera Aloo curry is ready in under 30 minutes and packed with SO much flavour. This dish is naturally vegan, gluten-free and healthy. Serve this up with chapati, onions and a little vegan yoghurt for a truly comforting dinner.
This Indian potato curry is…
- Super simple.
- Quick! It only takes 20 minutes to make.
- SO delicious. If you’re a fan of Indian food you have to try this recipe!
Ingredients for Jeera Aloo:
- Potatoes: aka the star of this recipe!
- Cumin seeds: aka the second star of this recipe. Jeera Aloo = Cumin Potatoes.
- Green chillies: these will add a nice kick to the curry, but if you’re not a fan of spicy food you can omit this ingredeint.
- Ginger: a little freshly grated ginger packs to much flavour into this dish.
- Spices: cumin powder, coriander powder, chilli powder, ground turmeric, salt and amchur powder create a beautiful balance and colour to this Jeera Aloo recipe.
- Coriander leaves: freshly chopped up coriander leaves not only add a hit of green to this recipe but they also make all the other flavours pop.
How to make Jeera Aloo
First, start cutting up the potatoes into cubes, then steam until just cooked. If you don’t have a steamer basket, don’t worry! Just boil the potatoes, make sure you leave the skin on if you’re boiling because it helps prevent your potatoes from absorbing some of the water. If boiling use cold water.
Heat oil in a pan, add cumin seeds and cook for a few seconds or until fragrant.
Add ginger, and cook for under a minute. Next, add in all the spice, mix and cook for a few seconds. Add the boiled/steamed potatoes and mix gently until all the potatoes are covered in the spice. Cover the pan with a lid and cook for a few seconds.
Remove the lid, add freshly chopped coriander, mix and serve!
Tips on making the best Jeera Aloo
- Cut the potatoes into the same sized cubes.
- Boil or steam potatoes until just cooked. We want the potatoes to hold up their shape and not turn into mush!!
- Wait for the oil to heat up before adding the cumin seeds!
What to serve with this Indian potato curry
- Chapati
- Onions
- Yoghurt
- Rice
FAQ’s
Use lemon juice!
This curry can be refrigerated for 2-3 days. To reheat this curry, place it into a microwave on medium for 2 minutes, and high heat for another 2 minutes.
No! There have been times where I don’t have any fresh green chillies, so I just add in a little more chilli powder.
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Ingredients
- 2 tbsp oil
- 1 tbsp cumin seeds
- 3–4 medium potatoes (roughly 600g)
- 2 green chillies (chopped)
- 1 tsp grated ginger
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp pink salt
- 1/2 tsp cumin powder
- 2 tsp amchur powder (mango powder) (or sub for lemon juice )
- chopped coriander leaves
Instructions
- Steaming potatoes: Peel potatoes and cut them into medium-small sized cubes. Steam until they're cooked, and no longer. (We want them to hold up their shape). This will take around 10-20 minutes. *See notes.
- Curry: Heat oil over low-medium heat. Add cumin seeds and sauté until fragrant. Then, add green chillies and ginger. Sauté for just under a minute. Add all dry spices. Cook for a few seconds. Add steamed/boiled potatoes. Mix until all potatoes are coated with spices. Cover the lid and cook for 3-4 minutes. Sprinkle with chopped coriander. Enjoy!
Notes
If you don’t have a steamer basket, don’t worry! Just boil the potatoes, make sure you leave the skin on if you’re boiling because it helps prevent your potatoes from absorbing some of the water. If boiling use cold water.
Nutrition
- Calories: 200
