Zeera Aalu/Cummin Potatoes

Zeera Aalu/Cummin Potatoes


  1. Potatoes – 500 gms
  2. Oil – 1.5 Tablespoons
  3. Zeera – 1 ½ Teaspoon
  4. Haldi Powder – ½ Teaspoon
  5. Red Chilli Powder – ½ Teaspoon
  6. Salt – ½ Teaspoon or to taste
  7. Green Chillies – 4, chopped optional
  8. Coriander Leaves – 1 Teaspoon chopped, optional

Boil potatoes. Peel them and cut them in cubes.

Heat oil in a pan. Add the zeera. As it splutters and turns colour, add the potatoes, haldi and red chilli powder.

Sauté together for a few minutes till the potatoes are coated with the spices and slightly browned.

Add the green chillies and stir. Sprinkle the coriander and serve hot.

You can also add ½ teaspoon of amchoor (dried mango powder) along with the spices for a slightly sour taste or add a few drops of lemon along with the coriander, before serving.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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