Go Back
+ servings
Jeera Aloo, Cumin Spiced Potatoes, vegan, GF - holycowvegan.net
Print Recipe
5 from 2 votes

Jeera Aloo

Jeera Aloo, or stir-fried potatoes with cumin, is an utterly simple, six-ingredient, 20-minute dish you are guaranteed to fall in love with. Gluten-free, soy-free, nut-free and vegan, of course.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Vegetable side
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 4 servings

Ingredients

  • 4 large potatoes, boiled and cubed (use any kind. A potato that will hold its shape is better, like a yellow or red, but russets will work here too).
  • 1 teaspoon vegetable oil of any kind
  • 1 ½ teaspoon cumin seeds
  • 20 curry leaves (can sub with 2 tablespoon chopped coriander leaves)
  • ½ teaspoon turmeric
  • 2 green chili peppers, like jalapeno or serrano, finely minced. Deseed if sensitive to heat.
  • Salt to taste

Instructions

  • Heat the oil in a wok or large fry pan. Add the cumin seeds and as they start to darken slightly, add the curry leaves, green chili peppers, and turmeric. 
  • Stir quickly to mix and add the boiled potatoes.
  • Stir-fry the potatoes for a couple of minutes to warm them through. Add salt and turn off heat. You can squeeze some lemon juice into this sabzi, but I prefer it without any.

Notes