Jeera Aloo | Cumin Infused stir fried potatoes
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Potato – 500 gms, boiled
  • Pomegranate – ½
  • Sunflower or any other flavorless oil – 4 tbsp
  • Black mustard seeds – ½ tsp
  • Cumin seeds – 4 tsp
  • Sesame seeds – 2 tsp
  • Curry leaves – 8 to 10
  • Red chili powder – 1 tsp
  • Cumin powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Fresh coriander leaves – ½ cup, chopped
  • Lemon – 1
  • Salt to taste
  1. Cut the boiled potatoes into 1 inch cubes. Set aside.
  2. To remove the pomegranate seeds, place it over a large bowl with cut-side down and hit with a back of a spoon (you can use your rolling pin also!), catching the seeds in the bowl. Set aside.
  3. Heat the oil in a large skillet. Add the mustard seeds and let them crackle for a minute over medium heat.
  4. Then add the cumin seeds, sesame seeds and curry leaves and stir-fry for a minute until fragrant.
  5. Next add the ground spices – red chilli powder, turmeric powder, cumin powder and coriander powder.
  6. Stir in the cubed potatoes and season with salt to taste. Mix well.
  7. Stir-fry everything on high heat for 4 to 5 minutes until all potatoes are coated well with spices.
  8. Remove from heat and stir in the chopped fresh coriander leaves and pomegranate seeds.
  9. Drizzle lemon juice and serve your warm jeera aloo with phulkas or paranthas!
Recipe by Flavor Quotient at