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Jeera Aloo Recipe

Jeera Aloo Recipe (Punjabi, Dhaba Style)

Punjabi Jeera aloo recipe is almost every Indian’s favourite.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Course Side Dish
Cuisine Indian, Punjabi
Servings 4 people
Calories 172 kcal


  • 4 Potatoes / aloo
  • 2 tsp Cumin
  • 1 tsp Chilli powder
  • 1 tsp Roasted cumin powder
  • 1 tsp Roasted coriander powder
  • ½ tsp Dry mango powder
  • ¼ tsp Turmeric
  • 1 tbsp Chopped coriander leaves
  • 1 tbsp Oil
  • Salt as per taste


  • Boil the potatoes by adding salt. Peel them and keep aside.
  • In a thick bottomed pan, heat oil. Once the oil is hot, keep the flame to very low and add cumin.
  • Once the cumin starts changing colour, ( if you think the oil is too hot, turn off the flame till you add all the ingredients) add salt, turmeric, chilli powder, dry mango powder, roasted cumin powder, roasted turmeric powder and mix well.
  • Now add the baby potatoes and mix well. Keep tossing till all the potatoes are covered with the spices. Keep tossing for 2 min and add chopped coriander and toss well again.
  • Transfer the contents to a serving bowl and serve hot with rice-sambar or roti.


* The beauty of this stir fry boiled aloo jeera recipe lies in preparing the masala that is to be coated around the baby potatoes. I have seen people stir-frying the potatoes and then adding other ingredients one by one. The ingredients get stuck to the potatoes unevenly and will not get the desired taste and texture.
** Coriander powder that is roughly crushed gives a better taste instead of the fine powder.
*** You can add chopped garlic if you like to have that flavour of garlic in your jeera aloo.
**** Chopped coriander can be substituted with kasoori methi (कसूरी मेथी).
Keyword aloo jeera fry recipe, aloo recipes, Punjabi recipes