dad’s jeerey vaaley aloo (spicy Indian potatoes with cumin)

unnamedMy dad makes few things as good as this dish and he agreed to share his secret recipe with me. I am thankful to him for this and hope you all enjoy making this amazing dish in your home!


4 garlic cloves grated

3-4 tbsp ginger grated

8 medium sized white potatoes boiled

1 large tomato chopped

2 tbsp cumin seeds (jeera)

1 tsp red chilli powder

1 tbsp curry powder

1/2 tsp pomegranate (anardana) powder

1/4 tsp garam masala

1 tsp tumeric

salt to taste


Heat oil in a medium sized saucepan and add grated ginger and garlic. Saute until browned.

Add cumin seeds and cook until fragrant and a bit browned.

Add tomatoes until and cook for a few minutes until completely softened and until they look “melted” in.

Add all spices and a few tbsp of water. Cook for 2-3 min.

Then add boiled potatoes after crushing them WITH HANDS. Do not chop them with a knife! This will not give the dish the right texture.

Simmer for 2-3 min before adding 2-3 cups of water.

Simmer uncovered for 5-10 minutes.

Serve hot with roti, naan, parantha, or basmati rice!




11 thoughts on “dad’s jeerey vaaley aloo (spicy Indian potatoes with cumin)

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