Apr 242015
Jeera Aloo Recipe Punjabi Style

Jeera Aloo

Jeera Aloo Fry is an easy Punjabi side dish made with potatoes and cumin seeds. Aloo Jeera Punjab style is a no onion-garlic vegetarian dish tempered with whole cumin seeds.

Potatoes with cumin is an easy stir-fry dish where boiled potatoes are sautéed with some Indian spices.  Punjabi Jeera Aloo goes well with Dal-Rice, Puris or Chapathis.

Jeera or cumin seeds not just impart flavour to food but also come with many health benefits. Cumin seeds are iron-rich, aid digestion, give relief from acidity and have antiseptic properties.

Punjabi Aloo Jeera Recipe

Jeera Aloo Fry Recipe Step By Step:

Jeera Aloo Fry is a deliciously simple Punjabi recipe that combines tender potatoes with whole cumin seeds and subtle spices. Aloo Jeera is a popular dish of Punjabi Cuisine.

How to make Punjabi Jeera Aloo Fry:

1. To make this dry cumin potato sabzi, boil, peel and cube 4 medium potatoes.

Boiled potatoes for Alu Jeera Recipe

2. Heat oil in a frying pan. Toss in cumin seeds. Add green chillies and hing (asafoetida). Stir for a few seconds.

Add cumin seeds, hing and green chilli for this Punjabi potato cumin recipe

3. Add the dry spices – turmeric, coriander, amchur (mango) powder and chilli powder. Stir for 5-10 seconds.

Add dry spices for Indian cumin potatoes recipe

4. Add the boiled potato cubes and salt. Mix gently and sauté for about 5 minutes. The potatoes should be evenly coated with the masalas.

Add boiled aloo for this stir-fry aloo recipe

5. Garnish with chopped coriander leaves and remove.  

Potato and Cumin Recipe

6. Serve Punjabi Aloo Jeera with plain white rice and dal or with Rotis.

For more Aloo Recipes/Potato Recipes, do check out Aloo Posto, Aloo Methi and Aloo Palak Recipe

Jeere wale Aloo Punjabi Style recipe details:

Jeera Aloo Fry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Punjabi Jeera Aloo Fry recipe is a quick and easy veg dish. Potatoes flavoured with whole cumin seeds is simply awesome. Learn how to make Aloo Jeera dry sabzi.
Course: Side Dish
Cuisine: Punjabi
Servings: 3
Calories: 216 kcal
Author: Shil
  • Potatoes – 4 medium boiled and cubed
  • Cumin seeds – 1 ½ tsp
  • Green chilli – 1 slit
  • Turmeric – ¼ tsp
  • Salt – ½ tsp
  • Asafoetida – 1/8 tsp
  • Red chilli powder – ¼ tsp
  • Dry mango Amchur powder – ½ tsp
  • Coriander powder – ½ tsp
  • Oil – 2 tbsp
  • Coriander leaves – 2 tbsp chopped
  1. Boil the potatoes until tender. Peel and cube the aloo.
  2. Heat oil in a kadai. Add the cumin seeds and allow to sizzle.
  3. Lower the flame and add a pinch of asafoetida, turmeric powder, red chilli powder, coriander powder and dry mango powder. Mix well.
  4. Add the boiled potatoes, salt to taste and toss well.
  5. Garnish jeere wale aloo with coriander leaves and remove.
  6. Serve Punjabi Jeera Aloo Fry with Rotis or Puris.
Recipe Notes

* Add ginger juliennes for a different flavour
* You can omit dry mango powder and drizzle some fresh lemon juice on top.
* Best to use freshly ground coriander powder to lift the flavours.


Jeera Aloo Recipe Punjabi | Aloo Jeera Fry | Potatoes With Cumin
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Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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