Jeera Aloo (Cumin Potatoes)


There are so many different types of Indian potato dishes but I think this i, by far, one of my favourites. Jeera Aloo (also known as cumin potatoes), is one of the first dishes my Mum taught me how to cook just before I moved away to university, namely because it doesnt require much prep or cooking time. Great as a main or a side dish. Infact, I’ve recently started making chappati wraps stuffed with these potatoes and taking them to work with me. Little bit more snazzier than my regular, plain ol’ cheese & tomato sandwiches :). Check out the recipe and let me know how what you think!

Serves 4

What we need:
4 potatoes-roughly 1lb in weight (I prefer red potatoes but you can use any)
1 tsp salt or according taste
1/4 tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
10 curry leaves, chopped (optional)
handful fresh coriander, chopped

How we do:

  • Boil potatoes until cooked and tender. You can also cook them in a microwave for approx 12 minutes. Chop into even, bitesize pieces on a board.
  • Sprinkle salt, paprika, mango powder and garam masala evenly on the potatoes and mix well.
  • Heat oil in non stick wide pan or wok. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions. Stir well and add the potoaoes.
  • Mix the pototoes and add the coriander.
  • You’re done! Serve with hot chapatis and enjoy.

Cumin Puffs (Jeera Khari) – Indian Tea Snacks

Cardamom tea or “elaichi chai” comes as standard in most Indian households. I usually like to eat a sweet biscuit or rusk with my chai but recently I have been craving some salty goodness. When I used to go on holiday to India for the Summer,  I used to stay with my grandparents in Jaipur. I remember my Grandpa or “Nanaji” as I call him, used to especially go the local baker to get my brother and I some freshly baked snacks every few days as a treat. Cumin puffs  (jeera khari) used to be one of my favourites! They’re light, crispy, buttery puffs flavoured with cumin seeds and go perfectly with hot chai or creamy Madras coffee. So as I have been craving these and missing my grandparents I thought I would make these lovely treats. Baking is not my forte so I love the simplicity of these! Also, I added a few nigella seeds and carom seeds to add a little more depth to the flavour. Feel free to customise according to your tastes. Enjoy the recipe and I appreciate all comments 🙂

What we need:
1 roll butter puff pastry dough (If frozen, make sure it is thoroughly thawed out)
Sea salt to taste
Caster sugar
Cumin seeds
Nigella seeds (optional)
Carom seeds (optional)

How we do:

  • Preheat oven to 200*C
  • Open out the dough sheet onto a flat surface
  • Sprinkle over sea salt and sugar according to taste
  • Sprinkle over the cumin seeds, nigella seeds and carom seeds
  • Roll over the pastry with a rolling pin so all seeds are pressed into the dough
  • Cut out with a knife or using a cookie cutter
  • Place all the cut outs onto a lined baking tray
  • Bake for 10-12 minutes or until the puffs are even golden and crispy
  • Enjoy!