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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Jeera Aloo (Cumin-Spiced Potatoes)

Jeera Aloo

(50 reviews)
"

Jeera Aloo was the first thing I learned to cook on my own—no fuss, no special ingredients, just pure comfort and a hot roti on the side.

"
Jeera Aloo (Cumin-Spiced Potatoes)
Prep time:10 mins
Cook time:20 mins
Total time:30 mins

Protein

4g

Carbs

36g

Fat

12g

Calories

260 kcal

Servings:
4
VegetarianVeganGluten Free

Ingredients

boiled potatoes4 medium
(peeled and cubed)
oil or ghee2 tbsp
green chili1
(slit lengthwise)
saltto taste
fresh cilantrofor garnish

Spices

cumin seeds1.50 tsp
red chili powder0.50 tsp
turmeric powder0.25 tsp

Directions

Temper the Spices

  1. Heat oil in a non-stick pan over medium heat. Wait until the oil is hot but not smoking before proceeding.
  2. Add cumin seeds and let them crackle for 30 seconds. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Add green chili and sauté for another 30 seconds. Be sure to stir thoroughly so the ingredients are evenly mixed.

Cook the Potatoes

  1. Add turmeric and red chili powder, stir briefly. Be sure to stir thoroughly so the ingredients are evenly mixed.
  2. Add boiled potato cubes and salt. Mix gently to coat. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Cook for 6–8 minutes, stirring occasionally, until slightly crispy and golden at the edges. Be sure to stir thoroughly so the ingredients are evenly mixed.
Chef's tip: Don’t over-stir or the potatoes will break apart—treat them with love!

Finish and Serve

  1. Garnish with chopped cilantro and serve hot.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.