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Jeera Aloo

This easy, Indian-inspired meal is bursting with flavour, thanks to spices, fresh herbs, and plenty of garlic. If you're in need of a quick vegan meal, this recipe won't let you down.

From the book

Grace Regan


Whenever I eat home-cooked Indian food, I am always struck by how simple some of the dishes are. With just one or two spices and a pinch of salt, humble vegetables are elevated to new heights. Jeera translates as cumin and this is one of my favourite ways to eat potatoes – trust me on the amount of garlic…

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3–4 medium floury potatoes (such as King Edward or Maris Piper)
4 tbsp veg oil
5 large garlic cloves, grated or crushed
1 tsp ground turmeric
1 tbsp cumin seeds
A large handful of coriander, roughly chopped (stalks included)


Fill a large saucepan with water and add at least 2 tablespoons of salt – it should taste as salty as the sea. Add the potatoes whole (don’t peel them!) and bring to the boil. Cook until they are nice and soft – it will take around 40 minutes from cold but will depend on the size and variety. Once the skin begins to crack, test if they’re ready by poking them with a fork – it should slide very easily into the potatoes. Drain and leave to steam-dry in a colander. When they are cool enough to handle, break them into 3cm chunks – don’t worry if some pieces break up, these will turn deliciously crispy in the pan.

Heat the oil in a large frying pan on a high heat. When it’s smoking hot, add the potatoes. They should begin to break up naturally, but you can always help them along with a wooden spatula. Leave them to crisp up on one side and then turn the heat down to medium and add the garlic, turmeric, cumin seeds and a generous pinch of salt. Give the whole lot a stir and leave for the other side to crisp up. When the garlic and spices are cooked through, take the pan off the heat and stir through the coriander. Taste for seasoning – potatoes love salt!


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