Jeera Aloo/ Cumin flavoured potato dry curry

This is one of the quickest side dish recipes one can think of! It can be prepared in no time if boiled potatoes are ready. It makes a lovely combination to chapathi/ roti & poori.

Ingredients required to make this also very less and easily available in every Indian kitchen. Let us go through the recipe now.

Jeera Aloo

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 3


Potatoes (medium sized) – 5-6

Cumin seeds – 1.5 tbsp

Green chillis – 2 chopped

Fresh Coriander leaves - 2-3 tbsp, finely chopped

Cumin powder – ½ tsp

Chilli powder – ½ tsp

Turmeric powder – ¼ tsp

Oil – 2 tbsp

Salt – 1 tsp (to taste)

Lemon juice- 1-2 tsp (adjust as you like)



  • Rinse potatoes well and pressure cook them with enough water. Potatoes should be cooked but firm.
  • Don’t boil too soft & mushy. 3 whistles should be sufficient. Set aside until, pressure settles down.
  • Meanwhile, keep green chillis & coriander leaves washed & chopped separately.
  • When potatoes are cooled, open the pressure cooker, peel & discard the skin.
  • Cut potatoes into cubes of desired size.
  • Heat oil in a heavy bottomed pan.
  • Add cumin seeds and let them crackle.
  • On spluttering, add chopped green chillis, fry for a while, until raw smell goes off or they start changing colour.
  • Add cumin powder, cubed potatoes.
  • Sprinkle salt, turmeric powder & chilli powder.
  • Mix everything well so that spices & salt blends well with potatoes.
  • Add chopped coriander leaves, mix once again.
  • Switch off the stove.
  • Add lemon juice & mix.
  • Serve with hot roti/ pooris.


  • You can use only cumin seeds and avoid cumin powder, that gives extra flavour.
  • Cumin seeds can be replaced with coriander powder to make dhaniya aloo, in this case mustard seeds can be used in seasoning.
Jeera Aloo/ Cumin flavoured potato dry curry