Jeera Aloo

Jeeraaloo is one of those dishes you prepare when you don’t want to spend hours in the kitchen and still want to eat something delicious. The coarsely crushed cumin seeds add plenty of texture and flavour and coat the boiled potato pieces perfectly. Tastes great with simple phulkas. This is a Sanjeev Kapoor exclusive recipe.

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Jeera Aloo

Main Ingredients Cumin seeds, Potatoes
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Jeera Aloo

  • 1 tablespoon + 1 teaspoon Cumin seeds
  • 4 medium Potatoes boiled, peeled and cut into cubes
  • 1 tablespoon Coriander seeds
  • 1 tablespoons Ghee
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Dried mango powder
  • 1 teaspoon Chaat masala
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped


  1. Dry roast 1 tablespoon cumin seeds till golden. Transfer in a mortar, crush with a pestle and transfer in a bowl.
  2. Dry roast coriander seeds till fragrant. Transfer in a mortar and crush with a pestle.
  3. Heat ghee in a non-stick pan. Add 1 teaspoon cumin seeds, sauté for 30 seconds.
  4. Add potatoes, toss and cook for 2-3 minutes.
  5. Add crushed cumin seeds, crushed coriander seeds, chilli powder, mango powder, chaat masala and salt and toss to mix. Cook for 2-3 minutes.
  6. Switch off heat, drizzle some water and chopped coriander and toss to mix. Switch on the heat, cover and cook for 2 minutes.
  7. Serve hot garnished with a coriander sprig.

Nutrition Info

Calories 648
Carbohydrates 109.5
Protein 10.8
Fat 18.9
Other Fiber Fiber- 14.5gm