Is jeera aloo good for fasting?

With rock salt and no turmeric/chilli it's often made for vrat; the everyday version uses regular spices.

Waxy or floury potatoes?

Waxy potatoes hold their shape best for jeera aloo.

Jeera Aloo

Name: Jeera Aloo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 medium Potatoes, boiled and cubed; 1.5 tbsp Cumin seeds; 1 tbsp Green chilli and ginger; 1 tbsp Turmeric, chilli, amchur; 0.75 tsp Salt; 2 tbsp Anveshan Wood-Pressed Groundnut Oil

Boiled potatoes tossed with a generous cumin tempering in Anveshan Wood-Pressed Groundnut Oil — a five-minute everyday favourite.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

Potatoes, boiled and cubed
Cumin seeds
Green chilli and ginger
Turmeric, chilli, amchur
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Jeera Aloo

1
Heat the Anveshan Groundnut Oil and let the cumin splutter and turn golden.
2
Add ginger and green chilli, then the turmeric and chilli powder.
3
Add the boiled potato cubes, salt and amchur; toss until coated and lightly crisp.

Tips for the Best Jeera Aloo

✓Bloom the cumin properly — it's the whole flavour of the dish.
✓Toss on medium-high so the potatoes crisp at the edges.

Frequently Asked Questions

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