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Golden jeera aloo with cumin and coriander in a dark bowl

Recipe 01 · Vegetarian

The first recipe

Jeera
Aloo

Golden, crisp-edged potatoes tossed with fragrant cumin, gentle spices, and a bright finish.

50 minTotal time

2–3Servings

EasyDifficulty

Start cooking

The method

Cook with confidence

Let the potatoes brown before tossing them. That one pause makes the difference.

Boil, then cool

Cover the whole potatoes with water. Bring to a boil, then simmer for about 20–25 minutes, until a knife goes through with slight resistance. Drain and cool completely; peel and cut into chunky cubes.

Pat the cubes dry so they can crisp.

Give them golden edges

Heat 1 tbsp ghee in a wide pan. Spread the potatoes in one layer. Let them brown undisturbed for 3–4 minutes per side, then remove to a plate.

Work in batches if the pan is crowded.

Bloom the spices

Add the remaining ghee. On medium-low heat, sizzle the cumin until fragrant. Add hing and green chilli. Lower the heat, then add turmeric, coriander powder and Kashmiri chilli powder with 1 tbsp water.

The splash of water protects the ground spices from burning.

Toss and finish

Return the potatoes, salt to taste and toss gently for 2 minutes. Turn off the heat. Add amchur, crushed kasuri methi, fresh coriander and a few drops of lemon juice.

Serve immediately while the edges are crisp.

✳

The chef’s finishing touch

Add a small spoon of warm ghee just before serving. It lifts the cumin aroma without softening the potatoes.

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Jeera AlooVegetarian · 50 min · 2–3 servings