Jeera Aloo Recipe – Lockdown Learning, Khaan Paan India

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Aloo is a go to vegetable whenever you are bored or tired to cook and at the same time want to enjoy a tasty meal. It goes well with almost every other vegetable and can be cooked in various styles from fritters to curry!

In todays lockdown learning session, let us see how to make a very simple, quick and tasty recipe that involves just 2 main ingredients one of which is a vegetable and the other is a spice.

Jeera and Aloo are two ingredients that are easily available during lockdown. We all have that stock of jeera and aloo is readily available. So today we will see how to make a very quick but extremely tasty Jeera Aloo Recipe.

There are a few different ways to cooking jeera aloo. You can either fry the potatoes while sautéing it in masalas or pre boil the potatoes and then just toss it in the masalas and finish the dish with a garnish. Whichever way you cook it, the outcome is a masaledaar Jeera Aloo.

We would be pre boiling the potatoes as it consumes less time and its lockdown so would be keeping it as simple as we can without compromising on the taste.

So without wasting any further time, lets get the potatoes boiling!!!


  • 5 – 7 Medium sized potatoes boiled and cut into 1 inch cubes.
  • 2 tablespoon Jeera (cumin seeds)
  • 3 green chillies finely chopped
  • 1 inch ginger cut into juliennes
  • 1 tablespoon kasuri methi
  • 1 cup freshly chopped coriander leaves
  • 3 tablespoon cooking oil
  • 1 teaspoon mustard oil – Secret Ingredient 🙂
  • Salt as per taste

The Masalas

  • 1 tablespoon dhaniya powder
  • 1 tablespoon jeera powder
  • 2 tablespoon red chilli powder
  • 1 teaspoon turmeric powder
  • A pinch of hing (Asafoetida)

Cooking Method

Heat up the kadhai. Add the mustard oil and let it spoke (This is the secret step and ingredient). Now add the other cooking oil. Once the oil heats up add the jeera. Once the jeera stops spluttering, add the chopped green chillies and ginger juliennes.

Lower the heat and add the masalas one by one. Saute well. Cook for around a minute or so.

Now add the diced potatoes and toss it in the masala. Ensure all the pieces get well coated.

Add the kasuri methi and salt as per taste. Cook for around 7 – 10 Minutes while tossing the potatoes in between. Ensure you dont smash or break the potatoes while tossing.

Quick, Easy and Yummy Jeera Aloo is ready to be served. Garnish with freshly chopped coriander leaves.

You can carry it in your lunch box along with Chapati or enjoy it as a side dish with dal & rice. The choice is yours.

Jeera Aloo, Khaan Paan India

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