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Jeera Aloo Recipe or Aloo Jeera

A simple side dish in punjabi style made using boiled potatoes/aloo and spicing it up with cumin seeds and jeera powder.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine Punjabi
Servings 3
Calories 86 kcal


  • 4-5 medium size aloo/potatoes
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 3-4 slit green chillies
  • 1 teaspoon roasted cumin seeds powder
  • 1 teaspoon roasted coriander seeds powder
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoon freshly chopped coriander leaves


Boil the potatoes:

  • Firstly, take a pressure cooker, into it, add aloo/potatoes, add water enough to dip the potatoes.
  • Add some salt.
  • Pressure cook the potatoes/aloo until they get soft or for about 5-6 whistles on high flame.
  • Reduce the steam.
  • Take the potatoes and remove the peel of the boiled potatoes.
  • Dice the potatoes using a knife.
  • Rest the diced potatoes aside.

For the jeera aloo recipe:

  • Take a wok, into it, add oil and heat it.
  • Add cumin seeds.
  • Add slit green chillies into it.
  • Reduce the flame.
  • Add roasted cumin seeds powder.
  • Add roasted coriander seeds powder and mix.
  • Add salt as per taste.
  • Add red chilli powder and turmeric powder and stir the mixture well.
  • Add in the diced potatoes which were kept aside.
  • Keep tossing the wok until the diced aloo gets coated well with all the spice mixture.
  • Cook for one or two minutes.
  • Lastly add in some freshly chopped coriander leaves and toss them again.
  • Serve hot with roti or paratha.


Nutrition Facts
Jeera Aloo Recipe or Aloo Jeera
Amount Per Serving
Calories 86 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 1mg0%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 7mg1%
Vitamin C 1mg1%
Vitamin A 8IU0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.