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Recipe N° 08 — Sabzi
Jeera Aloo
जीरा आलू
A dry potato sabzi that comes together in fifteen minutes. Cumin and hing in hot oil, a few ground spices, and a finish of tangy amchur.
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 3
- Level
- Easy
From the Veda Organic shelf
6 spices that make the jeera aloo.
Every spice below is one we clean, grind and pack ourselves. Here's what each one does in this dish.
Opens WhatsApp with all 6 spices listed — add your pack sizes, quantity and address there.
Cumin Seeds1½ tsp
Plenty of it, crackled in the oil — it's in the name.
Hing1 pinch
Adds a savoury depth to the tempering.
Haldi Powder¼ tsp
A golden colour on the potatoes.
Lal Mirch Powder½ tsp
Everyday heat — adjust to taste.
Coriander Powder1 tsp
Coats the potatoes and helps them crisp.
Dry Mango Powder½ tsp
A sour, fruity finish that keeps it light.
Method
Step 1: Boil the potatoes until just tender, not mushy. Let them cool completely, then peel and cut into cubes — cold potatoes hold their shape.
Step 2: Heat the oil and add the Cumin Seeds. When they crackle, add the Hing, ginger and green chillies.
Step 3: Add the Haldi, Lal Mirch and Coriander Powder, stir for a few seconds, then add the potatoes and salt.
Step 4: Toss on medium-high heat for 5–7 minutes, until the edges turn crisp and golden.
Step 5: Sprinkle over the Dry Mango Powder, chopped coriander and a squeeze of lemon. Serve with puris, rotis or dal-rice.
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From our counter to your kitchen
Cook with spices you can trust.
Every spice in these recipes is cleaned, ground and packed by our family in Katargam, Surat. Message us on WhatsApp and we'll deliver fresh, sealed packs to your door.