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Jeera Aloo By Raz Syed

Jeera Aloo (Cumin Potatoe Curry)


4-5 medium size potatoes

3-4 Tsp whole cumin seeds

1 tsp salt (adjust according to your taste)

2-3 tsp crushed red chilies (adjust according to taste)

3 Tbsp dry Methi (fenugreek)

1/2 tsp Asafoetida

2 Tbsp freshly minced ginger

Handful of green chilies (sliced down the middle or left whole)

5-6 tbsp oil

Fresh coriander for garnish

1/2 Tsp Turmeric (optional for color)


Slice potatoes into round shapes

Heat oil in a non-stick pan

Add cumin seeds to the hot oil and let them crackle a bit

Add potatoes

Stir and fry them for a few minutes on high heat

Add rest of the dry ingredients

Add about half cup of water.

Simmer on low until potatoes are soft

Garnish with fresh coriander before serving

You may have to check periodically to see if potatoes are soft, if not then you may need to add little bit of water to create steam for them to cook. I usually make these fairly dry, so I don’t add a lot of water. However, it depends if you like bit of gravy, then go ahead and add more.

These are usually served with paratha or puris for a Sunday brunch. You can have them any other time with roti too!



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