Spicy Potato Recipe – Jeera Aloo with Fennel & Turmeric

Last Updated on 3 months by Neha Deshmukh

Spicy Potato Recipe – Jeera Aloo with Fennel & Turmeric

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my kitchen for years – Jeera Aloo. It’s a simple, flavourful potato dish that’s perfect as a side with rice and roti, or even as a quick snack. Honestly, it’s one of those recipes that just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I think I finally got it just right!

Why You’ll Love This Recipe

Jeera Aloo (meaning cumin potatoes) is a classic Indian dry potato dish. It’s incredibly easy to make, ready in under 30 minutes, and packed with warm, aromatic spices. The addition of fennel powder gives it a unique flavour that sets it apart from other potato recipes. Plus, it’s naturally vegetarian and can easily be made vegan! It’s comfort food at its finest.

Ingredients

Here’s what you’ll need to make this delicious Jeera Aloo:

• 2 small-medium potatoes (cubed) – about 300-400g
• 1 tbsp ghee or oil
• ½ tsp jeera (cumin seeds)
• 1-1.5 tsp chilli powder (adjust to your spice preference!)
• 1.5 tsp coriander powder
• ¼ – ½ tsp turmeric powder
• ¼ tsp cumin powder
• ¼ tsp fennel powder
• 1-2 tbsp chopped coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients!

• Fennel Powder: This is what really makes this recipe special. It adds a subtle sweetness and depth of flavour. You can usually find it in Indian grocery stores, or online. Don’t skip it if you can help it!
• Ghee vs. Oil: Traditionally, Jeera Aloo is made with ghee, which gives it a lovely richness. But if you prefer, you can absolutely use any cooking oil – vegetable, canola, or even mustard oil for a more pungent flavour.
• Spice Levels: Spice levels in Indian cooking vary hugely from region to region, and even family to family! Feel free to adjust the chilli powder to your liking. My family likes it with a good kick, but you can start with less and add more as needed.
• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe as they hold their shape well when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your cubed potatoes with a pinch of salt until they’re tender but still firm. You don’t want them mushy! Drain them well and set aside.
2. Now, heat the ghee or oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 10 seconds – you’ll know they’re ready when they start to pop and become fragrant.
3. Reduce the heat to low and add the chilli powder, coriander powder, turmeric, cumin powder, and fennel powder. Sauté this spice mix for about a minute, stirring constantly to prevent burning. Then, add 1-2 tablespoons of water to create a thick masala paste. This step is key to developing the flavour.
4. Gently add the boiled potatoes to the masala, making sure they’re coated evenly. If the masala seems too dry, add a splash of water to help it along.
5. Now, roast the potatoes on low heat for 8-10 minutes, stirring occasionally, until they develop a beautiful golden crust. For extra crispiness, drizzle a little extra ghee over them during the last few minutes.
6. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan! This will steam the potatoes instead of roasting them. Work in batches if necessary.
• Keep stirring! This prevents the spices from burning and ensures the potatoes are evenly coated.
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favourite cooking oil.
• Spice Level Adjustment: Start with ½ tsp of chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• Quick Weeknight Version: Use pre-cut potatoes to save time.
• Festival Adaptations (Navratri/Fasting): During fasting periods, you can skip the fennel powder and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Jeera Aloo is incredibly versatile! Here are a few ideas:

• Serve it with a side of fluffy basmati rice and dal.
• Enjoy it with roti or paratha.
• It’s also delicious as a side dish with a larger Indian thali.
• My friend, Priya, loves to serve it with a dollop of yogurt for a cooling contrast.

Storage Instructions

Leftover Jeera Aloo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

• What type of potatoes work best for Jeera Aloo? Yukon Gold or red potatoes are ideal as they hold their shape well.
• Can I make this ahead of time? You can boil the potatoes ahead of time, but it’s best to assemble and cook the dish just before serving for the best flavour and texture.
• What is fennel powder and where can I find it? Fennel powder (saunf powder) is a spice with a sweet, anise-like flavour. You can find it in Indian grocery stores or online.
• Can I use a different oil instead of ghee? Yes, absolutely! Vegetable, canola, or mustard oil all work well.
• How do I adjust the spice level of this recipe? Start with less chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Enjoy making this Jeera Aloo! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!