Restaurant Style Jeera Aloo | Aloo Jeera Dry Sabzi Recipe
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: North Indian
Serves: 4 servings
  • Baby potato – 500 gms
  • Mustard oil – 2 tbsp
  • Hing / asafetida – 1 pinch (1/8 tsp)
  • Cumin seeds / Jeera – 2 tsp
  • Ginger – 1-inch piece, finely chopped
  • Green chilli – 2, finely chopped
  • Onion – 2, small, very finely chopped
  • Turmeric powder – 1 tsp
  • Coriander powder – ½ tsp
  • Red chili powder – ½ tsp
  • Amchur powder / raw mango powder – ½ tsp
  • Salt to taste
  • Freshly chopped coriander – ½ cup
  1. Boil the baby potatoes in heavily salted boiling water until they are 90% cooked. Strain and rinse with cold water. Once they are cool enough to touch, peel the skin off. Set them aside.
  2. In a kadhai, heat the mustard oil. Once the oil is hot, add hing, cumin seeds, chopped ginger and chopped green chilies. Toss them for few seconds until they become fragrant.
  3. Then add the chopped onion. Sauté them until they turn golden brown, about 8 to 10 minutes on medium-low heat.
  4. Next add the powdered spices – turmeric, coriander and red chili. Add a splash of water to avoid burning and sauté the spices for 2 minutes on medium-high.
  5. Finally add the boiled potatoes and season with salt to taste. Give a good stir to the potatoes to coat them well with the spices.
  6. Now drizzle some water, about ¼ cup, around the kadhai. This will produce some steam. Quickly cover the kadhai and let the potatoes cook completely while soaking up all the flavors of the spices. This would take about 8 to 10 minutes on low but keep on checking after 4-5 minutes. Potatoes should not turn too soft and mushy in your final jeera aloo dish.
  7. Once the potatoes are nicely cooked and all the water is absorbed, sprinkle the amchur powder and give a final stir.
  8. Garnish with freshly chopped coriander leaves and serve the warm jeera aloo with roti or paratha.
Recipe by Everyday Indian Recipes at