This simple Indian potato dish—aloo jeera, meaning cumin-seed potatoes—is perfect when your pantry needs to stretch. It uses basic ingredients and a handful of spices, so you can make it any time you have potatoes, rice, and a spice rack. Small amounts of spices are inexpensive at Indian markets, or you can buy just what you need from bulk bins at a co-op.
Alone, these spiced potatoes make a satisfying side or light meal. They also pair beautifully with lentils or a bean curry for a heartier plate.
I like to serve aloo jeera with Indian mango pickles when I have them on hand. Unlike American pickles, Indian mango pickles are tangy and salty and a little goes a long way—finely chopping a small piece and stirring it into dal or curry adds a bright, concentrated hit of flavor.
Indian-Style Cumin Idaho® Potatoes (Aloo Jeera)
4 servings
2 minutes
15 minutes
17 minutes
This is one of the most reliable potato dishes for stretching a budget while staying flavorful. With a few pantry staples you can prepare it quickly. Serve it as a side or add it to a spread with lentils, greens, or a bean curry. Indian mango pickles are a lovely accompaniment if you enjoy bold, tangy flavors.
Ingredients
- 4 cups Idaho® potatoes, peeled and cut into chunks (about 4 large)
- 1 tablespoon mild oil, or dry-sauté the spices for an oil-free version
- 2 teaspoons cumin seeds
- 1½ teaspoons coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder (such as cayenne), optional
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ½ cup water
- ¼ cup chopped cilantro
Instructions
- Place the potato chunks in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 10 minutes. Drain and set aside.
- Heat the oil over medium heat in a large sauté pan. If you prefer oil-free, toast the spices in the dry pan instead.
- Add the cumin seeds to the hot oil and toast for about 1 minute, until fragrant.
- Stir in coriander, ground cumin, turmeric, and chili powder (if using). Cook another minute to bloom the spices and release their aroma.
- Add the grated ginger, salt, and water, stirring to form a thin spice paste.
- Toss the cooked potatoes into the pan and coat them evenly in the spice mixture. Cook briefly to let the flavors meld and any excess moisture evaporate.
- Remove from heat and garnish with chopped cilantro. Serve warm.
Nutrition Information
Amount Per Serving
Calories 162Sodium 307mgCarbohydrates 29gFiber 2gProtein 3g
Did you make this recipe?
Share your results or a photo to show how you served it.
