Indian-Style Cumin Idaho® Potatoes (Aloo Jeera)

This is by far my most favorite potato meal for when the month runs longer than your paycheck. If you are like me and always have potatoes, rice and spices on hand you can make this flavorful Indian meal anytime. I serve mine with Indian mango pickles because I always have a jar in the fridge, but you don’t need those to enjoy all the spices of these delicious potatoes. Try serving this at your next dinner party and everyone will go crazy for them!


  • 4 cups Idaho® Potatoes, peeled and cut into chunks (about 4 large)
  • 1 tablespoon mild oil
  • 2 teaspoon cumin seeds
  • 1 1/2 teaspoons coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (like cayenne), optional
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup cilantro, chopped


  1. Cover the potatoes with water in a medium saucepan and bring to a boil, then turn down to simmer and cook until you can pierce easily with a fork. This will take about 10 minutes. Strain the water off and set aside.
  2. Heat the oil over medium heat in a large saute pan.
  3. Once the oil is hot add the cumin seeds and toast for about 1 minute or until they start to toast.
  4. Stir in the coriander powder, cumin powder, turmeric powder, and chili powder (if using), then cook for another minute more, until the spices become more fragrant.
  5. Mix in the ginger, salt, and water.
  6. Add the potatoes and toss them in the spice paste.
  7. Serve topped with chopped cilantro.
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Yield: 4

Kathy Hester
Food Blogger
Healthy Slow Cooking

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