JEERA ALOO (Cumin spiced potatoes)

This is one of the simplest and most loved, potato recipe of India. Here are the Steamed, Delicious, Nourishing, Gluten free, oil free (optional), Recipe(s) for you and your extended family.

Course: Main-course

Cuisine: Indian

Author: Anjali Sanghi

In this recipe you can distinctively taste and feel the aroma of all individual spices, yet their combination with the soft, steamed potatoes brings in a harmony of un-forgettable taste. Many variations are possible with use of tomatoes in different textures, and change of spices. Equally liked by kids and adults.

You may also like these recipes:

PHOOLGOBHI ALOO (Spiced Cauliflower-Potato) recipe

ALOO METHI (Potato Fenugreek)Recipe

ARE YOU NEW TO- INDIAN STEAMED RECIPES: Read Steamed FAQ’s, Basics, Benefits & more… Here

Prep Time: 10 minutes (manual)

Steam Time: 12 minutes (may vary little for different steamers)

Spices: 3 minutes

Total Time: 25 minutes



250 grams potatoes (3-4 medium sizes)


Salt to taste

1 T-spoon cumin seeds or ½ T-spoon cumin powder

1/3 T-spoon turmeric (haldi) powder

½ T-spoon dry coriander seed (dhania) powder

1/3 T-spoon of black mustard seeds (rai)

Red chili powder to taste- around ¼ to ½ t-spoon (optional)


Fine chopped fresh coriander leaves

Fine chopped fresh spring onion leaves (optional)



Potatoes: Wash your potatoes well. Remove the peels. Now chop them fine and keep aside. (You can take help of a chopping board for this.) Remember the finer you chop your potatoes, the quicker they get softened in the steamer.



  1. Put water in the bottom part of your steamer. Put the top attachment and add fine chopped potatoes to it.
  2. Cover it with the lid and put it for steaming. If using gas, put the knob on full for first 3-4 minutes then make it slow.
  3. After 6-7 minutes remove the cover and stir the potatoes with a spoon. (Take care that too much steam does not come upon you as it is hot).
  4. After around 10 minutes, open the lid and stir it once more. Check if the potatoes are cooked or you can continue steaming for some more time.
  1. Take out the vegetables in a bowl to mix spices.


  1. Put water in the bottom part of your steamer. Put the top attachment and add fine chopped potatoes to it.
  2. Set timer to 12 minutes and start steaming.
  3.  Once steaming is done, check the vegetables from all sides that the are evenly cooked.
  4. Take out the vegetables in a bowl to mix spices.


Mixing Raw Spices: Mix all spices and salt together in a small bowl. Start mixing the spices gently, but swiftly to the steamed potatoes. Turn the potatoes slowly with a bigger spoon to mix all spices evenly. If some potatoes get mashed then they will give a better taste. Add fine chopped coriander leaves and spring onion leaves (optional) and mix them well. Cover the dish for 4-5 minutes to allow aroma of all spice to mix well. Transfer the dish to a serving bowl if required.

Garnish with coriander leaves and serve beautifully.

Optionally you can dry roast your spices and add them along with salt to the steamed potatoes.

If you want to use a medium of tempering (like oil etc.) then maximum upto one t-spoon is enough, since your potatoes are pre-cooked.



Option 1: You can add two fine chopped medium size tomatoes mixed with potatoes at the beginning of the steaming process.

Option 2: Alternatively you can also steam two medium size, fine chopped tomatoes separately (if they are to be used in more dishes). Now to the potatoes first mix well- all required spices and salt in it. Now add the steamed tomatoes to it and mix them gently but swiftly, but well with this mixture. Add 1- Table spoons of ‘warm’ water & mix well, if you want some gravy (optional). Cover for 4-5 minutes and serve warm.

For adding onion: After adding spices, tomatoes (optional), coriander (optional)- you can also add fine chopped leaves of spring onion or very fine chopped onion- on the top of the dish and mix them well. Now the dish covered for 3-4 minutes. They will bring in a delicious onion flavour even without cooking it.


Generally served with Chapati or Poori in Northern India. this is the most versatile dish, so you can serve it with mostly all side dishes and even snacks millet rice, dosa, backed kachori etc.


  1. Remember to chop your potatoes/tomatoes fine. This allows quicker softening in the steamer.
  2. When you remove the lid of the steamer, take care that the hot steam does not come upon you.
  3. If you are mixing raw spices then, mix them in gently, but swiftly before the dish gets cooled.
  4. Keeping the dish covered after mixing the spices is the trick to get great aroma and wonderful taste.
  5. You may also want to add a few drops of oil etc on the top of the dish (once ready), if you are making this for the first time for family/friends who have never tasted oil free food before.







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