Jeera Aloo Indian Cumin Potatoes
A simple and aromatic Indian side dish of cumin-spiced new potatoes, cooked in ghee with garlic, green chili, and warming spices. High in fiber and plant-based protein, it’s quick, satisfying, and perfect for everyday meals.
Equipment
- 1 × 20 cm (8") saucepan for boiling potatoes
- 1 × 25 cm (10") frying pan for sautéing
- Knife and chopping board
- Spoon for stirring
- Strainer for draining potatoes
Ingredients
- 400 g new potatoes skin-on
- 1½ tsp salt for boiling potatoes
- 1 bay leaf
- 2 tbsp ghee
- 1½ tsp black cumin seeds jeera
- 1 green chili thinly sliced
- 1 clove garlic finely chopped
- 5 cm cinnamon stick 2"
- ½ tsp Kashmiri chili powder
- ½ tsp garam masala
- Lemon juice to taste
- Handful fresh coriander chopped
Instructions
- Prepare the Potatoes: Begin by selecting fresh, small to medium-sized new potatoes. Wash them thoroughly under cold running water to remove any dirt, keeping the skin intact for extra texture and nutrients. Cut the potatoes into bite-sized pieces, roughly 2–3 cm each, to ensure even cooking. Keeping the skin on adds fiber and keeps the potatoes from falling apart during boiling.
- Boil the Potatoes: Take a 20 cm (8") saucepan and fill it with enough water to cover the potatoes comfortably. Add 1½ teaspoons of salt and a bay leaf to the water—this flavors the potatoes from the inside as they cook. Bring the water to a rolling boil over medium-high heat. Carefully add the chopped potatoes and boil them until they are tender, approximately 15–18 minutes. You can test doneness by piercing a piece with a fork; it should slide in easily but still hold its shape. Once cooked, drain the potatoes using a strainer and set aside.
- Prepare Aromatics: While the potatoes are boiling, prep the aromatics that will infuse the dish with flavor. Peel the garlic clove and finely chop it to release its pungent aroma. Slice the green chili into thin rounds, adjusting the amount to your preferred level of heat. Chop a handful of fresh coriander leaves finely for garnishing later. Having all ingredients ready at this stage ensures smooth and quick cooking in the next steps.
- Heat the Ghee: Place a 25 cm (10") frying pan over medium-high heat. Add 2 tablespoons of ghee and allow it to melt completely. Ghee not only provides a rich, nutty flavor but also contains healthy fats that enhance the absorption of spices. Ensure the ghee is hot but not smoking before adding spices.
- Temper the Spices: Once the ghee is hot, add 1½ teaspoons of black cumin seeds and the 5 cm cinnamon stick. Sauté them for 1–2 minutes until fragrant and slightly crackling. This process, called tempering, releases essential oils from the spices and forms the base of the dish’s aromatic profile. Stir constantly to prevent burning.
- Sauté Garlic and Chili: Add the chopped garlic and sliced green chili to the pan. Cook for about 1 minute, stirring continuously, until the garlic turns a light golden color and the chili softens slightly. This step enhances the flavors without making the garlic bitter or overpowering the dish.
- Combine Potatoes and Spices: Taste the boiled potatoes for salt and add a little more if needed. Then, gently add the drained potatoes to the pan. Sprinkle ½ teaspoon of Kashmiri chili powder and ½ teaspoon of garam masala evenly over the potatoes. Toss everything together carefully, ensuring each potato piece is coated in the spiced ghee mixture.
- Sauté Until Golden: Continue to cook the potatoes over medium heat for about 5 minutes. Stir gently but frequently to prevent sticking. Allow the potatoes to develop a light golden crust on the edges while remaining soft and fluffy inside. This gives the dish a pleasing texture and depth of flavor.
- Add Lemon and Fresh Coriander: Turn off the heat and drizzle lemon juice over the potatoes to add brightness and balance the richness of the ghee and spices. Sprinkle the chopped fresh coriander on top for a fresh, herbaceous finish. Toss lightly to combine, making sure the flavors are evenly distributed.
- Serve and Enjoy: Transfer the Jeera Aloo to a serving dish. This dish is best enjoyed immediately while warm, as a side with rice, roti, or your favorite Indian curry. The combination of aromatic spices, tender potatoes, and a hint of citrus makes it a crowd-pleasing, wholesome option for any meal.
Notes
- Use new potatoes with skins on for the best texture; they hold together better and are more nutritious.
- Adjust the green chili according to your heat preference; remove seeds for milder spice.
- Ghee adds richness and flavor, but you can substitute with a neutral oil for a lighter version.
- Kashmiri chili powder provides color without too much heat; regular chili powder can be used sparingly.
- Taste the boiled potatoes before seasoning in the pan; salt balance is key.
- For extra aroma, gently toast the cumin seeds before adding ghee.
- Serve immediately for the best texture; reheated potatoes may soften further.
