Jeera Aloo (Cumin Potatoes)

Serves 4


  • 2 tbsps rapeseed or light olive oil
  • 1 tsp cumin seeds
  • 4 cloves garlic, crushed
  • ½ tsp crushed dried chilli flakes
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 700g boiled potato skinned and cut into chunky pieces
  • Salt to taste

This is a very easy side dish to make and can also be used on sticks at drinks parties. The warm and assertive flavour of cumin with garlic and chilli is hauntingly delicioius! Do boil the potatoes in advance and let them cool; it will be much easier to cut them into neat pieces. I often cook them in the microwave and cool and chill them first. It makes it faster to prepare the dish.


In a wok or other similar pan, heat the oil over a medium heat and add the cumin seeds. When the begin to sizzle, remove the pan from the heat and add the garlic. With the pan still off the heat, allow the garlic to cook until it stops sizzling. Place the pan back on heat and cook the garlic until it begins to brown.

Stir in the chilli flakes, ground cumin and turmeric, stir quickly and add the potatoes and salt.
Stir gently until the spices coat the potato and they are thoroughly heated through. Remove from the heat and serve.