An overhead shot of Aloo jeera recipe in a black bowl. The dish is garnished with cilantro leaves.

Jeera Aloo Recipe

Jeera Aloo Recipe - Made by sauteeing potatoes (aloo) in a tempering of olive oil and cumin (jeera) seeds, this simple yet delicious side dish is perfect for those who are new to Indian cooking. Pair with rice and dal to make a complete meal. 
Course Side Dish
Cuisine Indian
Keyword Aloo Jeera, Indian side dish, Potatoes with cumin
Method Instant Pot, Stovetop
Diet Gluten-free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 176kcal
Author Anushree Shetty



  • 6 medium-sized potatoes, peeled and chopped 4 cups chopped
  • 1 tablespoon cumin seeds jeera
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 Indian or Thai green chilies (Bird's eye) finely chopped
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 tablespoon squeezed lime juice

For garnishing


  • Add 1 cup water to the steel insert of an Instant Pot or Mealthy. Place a trivet and a steamer basket over it.
  • Add the potatoes in the steamer basket. Cover the lid. Set the pressure to high and cook for 6 minutes.
  • Once the cooking cycle is complete, move the vent to the venting position. Remove the steamer basket carefully and set it aside.
  • Add oil to a wok/kadhai kept over medium heat. When hot, add cumin seeds.
  • Once the cumin seeds start to sizzle, add turmeric powder, chili powder, green chilies, and garlic cloves. Fry them for about 30 seconds.
  • Add the potatoes along with salt and lime juice. Mix them well.
  • Garnish with dried fenugreek leaves
  • Simmer for 5 minutes for the flavors to meld in.
  • Serve hot with rotis or rice and dal.


Alternate stovetop method - Use a non-stick wok if following this method. If you are using a stainless steel wok, add at least 1/4 cup oil to prevent the potatoes from sticking to the base. 
  1. Heat oil in a wok/kadhai kept over medium heat. When hot, add cumin seeds. 
  2. Once the cumin seeds start to sizzle, add the spices and seasonings. Fry them for about 30 seconds. 
  3. Add the chopped potatoes and mix them well. 
  4. Lower the heat to medium-low. Cover the wok and let the potatoes cook until it has softened and is fully cooked. This step requires occasional stirring to make sure the potatoes are not sticking to the bottom of the pan. 
  5. Simmer for 5 minutes for the flavors to meld in.
  6. Add lime juice. Garnish it with either coriander leaves or dried fenugreek leaves. Mix well.
  7. Serve hot with rotis or rice and dal. 
Testers notes
  • Peel the potatoes and pressure cook them. This saves time. If you pressure cook unpeeled whole potatoes, you'll have to wait for them to slightly cool, before peeling the skin off and chopping them. 
  • Don't overcook the potatoes - you don't want them mushy. If using a pressure cooker just cook them till they are 3/4th done. 
Variations to this Aloo jeera recipe
  • Add 1/4 teaspoon amchur powder (dried mango powder) instead of lime juice.
  • Skip the garlic cloves. 
  • Add 1/4 teaspoon of roasted cumin powder (bhuna jeera powder) for added taste. 


Calories: 176kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 439mg | Potassium: 906mg | Fiber: 6g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 8mg