Crispy Potatoes with Cumin - Zeera Aloo

Crispy Potatoes With Cumin - Zeera Aloo Recipe

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Stacy Goodall


A very popular potato dish from North India.


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45 Min
15 Min
Stove Top


  • 1 1/2 lb
    red boiling potatoes, scrubbed but not peeled
  • 3 Tbsp
    grapeseed or canola oil
  • 2 tsp
    cumin seeds
  • 3/4 tsp
    salt, or to taste
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    cayenne pepper (optional)

How to Make Crispy Potatoes with Cumin - Zeera Aloo


  1. Put the potatoes in a pot with cold water to cover. Bring to a boil, turn the heat down, and simmer, covered, until tender, about 30 minutes.
  2. Drain, let cool, and refrigerate until very cold. Then peel and cut the potatoes into 1-inch cubes.
  3. Heat the oil with the cumin in a large wok or nonstick frying pan over medium-high heat and cook, stirring, until fragrant, 1 to 2 minutes.
  4. Add the potatoes and cook, stirring often, until a crisp, golden brown crust forms, 10 to 15 minutes.
  5. Stir in the salt, black pepper, and cayenne, if using. taste for salt and serve hot.

Printable Recipe Card

About Crispy Potatoes with Cumin - Zeera Aloo

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Indian

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