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Indian · Punjabi

Jeera aloo

Vegetarian

जीरा आलू · jeera aloo

Boiled potato cubes tossed in hot oil with plenty of cumin seeds, green chilli and coriander. A fast, dependable side for dal and roti.

Jeera aloo is an Indian side dish, ready in about 30 minutes and made with potato and cumin. It serves 4 and is rated beginner to cook.

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Prep
5 min
Cook
25 min
Total
30 min
Serves
4
Level
Beginner
Calories
224

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in salted water until a knife slides in with slight resistance. Drain, cool, peel and cut into 2 cm cubes.

    Slightly firm, cooled potatoes keep their shape when tossed.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Heat the oil in a wide pan, add the cumin (opens in a new tab) and let it sizzle until a shade darker. Add the chillies and ginger.

    • 1 min
    • medium heat

  3. Step 3

    Add the potatoes (opens in a new tab), turmeric (opens in a new tab), chilli powder, coriander and salt. Toss and fry until the edges are crisp and golden.

  4. Step 4

    Finish with lemon juice (opens in a new tab) and coriander.

    About this dish

    Origin
    North India, India · Commonly attributedAlso popular in PakistanMore food from India
    Dish
    Lunch · Dinner · Side dishes
    Cooking method
    Boiled, Pan-fried
    Taste
    aromatic / warmly spiced, earthy, spicy (chilli heat), savoury
    Diet
    Vegan · No gluten ingredients · Dairy-free · No nut ingredients
    All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · DASH-style
    Worked out from the ingredients. How labels work
    Good for
    Everyday · Budget-friendly · Child-friendly
    Cook more with
    Potato · Cumin · Green chilli · Fresh ginger · Turmeric · Cayenne / chilli powder
    Techniques
    Pan-frying · Boiling · Knife skills

    Allergens

    None of the 14 major allergens appear in the listed ingredients.

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    224 kcal per serving

    Calculated

    1 serving ≈ 216 g · recipe makes 4

    Where the energy comes from

    • Protein 8%
    • Carbohydrate 63%
    • Fat 29%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy224 kcal103 kcal
    Protein4.5 g2.1 g
    Carbohydrate36.6 g16.9 g
    Net carbohydrate31.9 g14.7 g
    Sugars1.9 g0.9 g
    Added sugars0 g0 g
    Fibre4.7 g2.2 g
    Fat7.4 g3.4 g
    Saturated fat0.6 g0.3 g
    Trans fat0 g0 g
    Cholesterol0 mg0 mg
    Sodium452 mg209 mg
    Salt equivalent1.1 g0.5 g
    Vitamins & minerals per serving
    Potassium
    905 mg
    Calcium
    39 mg
    Iron
    2.6 mg
    Magnesium
    54 mg
    Vitamin A (RAE)
    10 µg
    Vitamin C
    48 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    32 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Common mistakes

    • Burning the cumin — it turns bitter in seconds; pull the pan off the heat if needed.

    Serve with

    • Serve with dal tadka and roti, or in a lunchbox with paratha.

    Storage

    • Keeps 3 days refrigerated.

    Reheating

    • Re-crisp in a hot pan.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    • Potato, boiled until just tender, peeled and cubed4 piece · 800 g
    Used in steps 1, 3

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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