One dish that I remember trying at the Indian buffet when I was first introduced to the type of food, I liked chicken tikka masala and aloo jeera. I wasn’t super investigative, but aloo jeera was always one I really enjoyed because who doesn’t love a good potato? Aloo jeera is a potato curry that is dry and coated in cumin seeds (hence the name, jeera is hindi for cumin seed). Easy vegan aloo jeera is easier than you’d think to make and it takes just about 30 minutes to make. It’s a great dish for vegans and meat eaters alike, and also great for picky eaters!

Dry Aloo Jeera potato curry Indian Cumin Potatoes

Aloo jeera is a mixture of healthy and soul food because they’re almost like pan fried potatoes, but there is not too terribly much oil in the recipe where it makes them greasy. The flavor of this dish is strong spice and a little bit of tang. This recipe goes great with rotis, puris, or other flatbreads. The first time I made this for my husband, he said it was the best aloo recipe he’s ever had. I was trying to replicate his parent’s recipe but I’m very pleased that he thinks this one is better. 

What you’ll like about this easy vegan aloo jeera recipe?

  1. It’s super cheap! Potatoes are one of the most inexpensive yet filling foods. That is the bulk of this dish and spices go a long way, so this dish would likely cost around $2.50 or less for the whole recipe!
  2. Vegan recipe that carnivores will love. It’s such a delicious recipe so make it for your meat-eating friends and they’re sure to love it too.
  3. Easy. Once you’ve got boiled potatoes, all you do is mix spices in a hot pan with oil and then stir in the potatoes. Boom!
  4. A great introduction food for people who want to try Indian curries. If you’re eating plant-based or even if you’re not, this is a great dish to try if you’re new to Indian cuisine. It’s hard to go wrong with potatoes.
  5. It reheats great. One thing that I love about most Indian dishes is that most of them are just as good reheated as they are fresh, this one is no exception. Make a huge batch and you can eat it all week long.
Easy Aloo Jeera Potato Curry Indian Potatoes

How to make this easy vegan aloo jeera?

  1. Boil potatoes. In an instant pot or pressure cooker, cook for about 15 minutes on high pressure (1 whistle for a traditional pressure cooker).
  2. Let the pressure release naturally for about 5 minutes then manually release.
  3. Remove the potatoes and quarter them.
  4. Heat a pan or kadai over medium heat. Add oil.
  5. Dump in the cumin seeds and allow them to sizzle for 10 seconds. Then stir in the turmeric and ginger. Next add the potatoes and salt and stir in well to ensure spices are well incorporated.
Dry Aloo Jeera potato curry Indian Cumin Potatoes

Aloo Jeera Vegan Curried Potatoes

A cheap and easy dinner that is based with delicious spices, cumin seeds, and potatoes. It is vegan, easy to make, and goes great with roti, naan, or puris.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 bowls
Calories 424 kcal

Ingredients
  

  • 30 baby potatoes
  • 1.5 tsp cumin seeds
  • 2 dry red chilis
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp amchoor (dried mango powder)
  • ¾ tsp fennel powder
  • 2.5 tsp coriander cumin powder
  • ½ tsp cayenne pepper
  • 3 tbsp oil
  • 1 tbsp lemon juice
  • salt and pepper to taste

Instructions
 

Pressure Cook Potatoes Method

  • In a pressure cooker, place washed potatoes in with water to cover all potatoes. Heat over medium heat for one whistle. In the instant pot this should be about 15 minutes).
  • In a pressure cooker, remove from heat and allow for the pressure to release naturally about 5 minutes. Then manually release it. Do the same in the instant pot.
  • Drain the water. Quarter the potatoes.

Boil Potatoes Method

  • Bring a pot of salted water to a boil.
  • Add washed potatoes to the pot. Boil for about 15 minutes or until easily pierced with a fork. This may take longer, but make sure they are very tender or the final result won't be very good.
  • Remove from heat, drain the water and then quarter the potatoes.

Making the Aloo Jeera

  • Heat a pan or kadai over medium heat. Add the oil.
  • Stir in the cumin seeds. Allow them to crackle. Then add the turmeric, ginger and stir well.
  • Mix in the potatoes and salt. Stir well to ensure all are well coated. Cook for about 4-5 minutes.
  • Add the remaining spices and stir well. Then add the lemon juice.
  • Remove from heat and enjoy fresh with puris, rotis, or naan.

Notes

This recipe works well with softer potatoes. You can also use larger potatoes, just cut them in pieces before cooking.
Leftovers store in the fridge for a week. Reheat in the microwave or in a pan on the stove.

Nutrition

Serving: 0.25recipeCalories: 424kcalCarbohydrates: 75gProtein: 9gFat: 11gSaturated Fat: 1gSodium: 27mgPotassium: 1782mgFiber: 9gSugar: 3gVitamin A: 94IUVitamin C: 84mgCalcium: 62mgIron: 4mg
Keyword aloo jeera, aloo sabzi, curried potatoes, potato curry
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If you tried this I’d love if you could leave a rating or a comment to let me know how you liked it! It helps me improve recipes and truly makes me so happy when I see reader’s feedback. Thanks for taking time to read and try out this recipe.

Cassie 🙂

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  1. Pingback: Restaurant-Style Vegan Saag Aloo (Indian curried potatoes and greens) - Cass Clay Cooking

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