Potatoes with cumin seeds

Jeera aloo


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Indian cooks do not season their food or flavour their food, they temper their food - so this dish is really potatoes tempered with cumin seeds.


  • vegetable oil
  • 1 heaped teaspoon cumin seeds
  • 20 g/¾ oz<


  1. Heat some oil in a karai or frying pan, add the cumin seeds and fry until they crackle. Stir in the ginger and garlic purée and sauté until it goes slightly brown.
  2. Stir in the chilli powder and add enough water to make a gravy with a smooth, sauce-like consistency. Season to taste with salt.
  3. Add the potatoes, mix them well into the gravy and si