Aloo jeera

    35 mins

    Chunks of warm potato tossed with cumin, turmeric and curry powder.

    102 people made this

    Serves: 8 

    • 1kg small potatoes
    • 2 tablespoons (30ml) olive oil
    • 2 tablespoons cumin seed
    • 2 teaspoons ground turmeric
    • 2 teaspoons curry powder
    • 2 teaspoons sea salt
    • 1 teaspoon freshly ground black pepper
    • handful chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place whole potatoes in saucepan with water to cover. Bring to a boil and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
    2. Heat oil in a large pan over medium heat. Add cumin, turmeric and curry powder and cook for 1 minute. Add potatoes and cook until slightly crisp. Toss potatoes with salt, pepper, fresh coriander.
    3. Serve hot.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (84)


    Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To make the flavor go all the way through the potatoes, she simply fried cut raw potatoes with the spices, and at least 4 Tbls of oil, for about 5 minutes and then added water and then pressure cooked everything together. The flavor went all the way through the potatoes! I have done this with just a covered pot and let it cook longer. Glad this great dish is on the site!  -  04 Jan 2005  (Review from Allrecipes US | Canada)


    A truly delicious side dish! We had it with Basmati rice and Indian Chicken Curry II. I did follow the advice of a previous reviewer and reduced the salt to just 1 tsp.. It was excellent.  -  16 Sep 2007  (Review from Allrecipes US | Canada)


    A Keeper - you must like cumin and curry!!! Had to use regular potatoes - put them whole in jackets in water, brought to boil, boiled another 20 min. When cooled, peeled off jackets. Cut potatoes into 1/4 in. slices. Followed recipe - having to use a bit more oil than called for. They are great hot and at room temperature - and what little was left I ended up noshing on cold for a snack the next day.  -  05 Jan 2004  (Review from Allrecipes US | Canada)