Zeera Aloo

20 minutes


Zeera Aloo Recipe
Club Noor

by Saba Wahid

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4 med potatoes (peeled, sliced into rounds)

tbsp  cumin seeds

5-6 whole round red chilies

½ cup  water

½ cup  water

1 tsp  salt

½ tbsp  red pepper flakes

¼ cup  Noor Oil



This is one of the easiest and heartiest side dishes you can make. Origins are traced to Karachi, since most of the cuisine my mother taught me were passed down to her through her family who reside in the most populated city of Pakistan. It could be considered “peasant” food, but these flavor profiles are the ones that warm and fill your belly comfortably.

This dish can be enjoyed with rice or with freshly made naan. The concept of carb counting doesn’t exist in South Asian cuisine, so a meal like this is consumed on a regular basis. Cumin is the main focus of this dish, and is one of my favorite spices to use in the kitchen. Because this ingredient is so versatile, it can be paired with almost anything. Variations of this dish can be done with a number of different vegetables such as sweet potatoes, zucchini, or even spinach

Steps Involved:

In a medium saucepan, pour some Noor Oil and heat to a medium-high temperature.

Add cumin seeds and whole round red chilies (crushed by hand) to the Noor Oil. When the spices begin to brown and the aroma is released, add the potatoes, and stir gently to coat them through.

Add ½ cup of water, then the crushed red pepper flakes, and salt. Stir gently and simmer for a few minutes. Then add another ½ cup of water if it looks as if it’s drying out.

Cover, reduce the heat to low and cook for 5-10 minutes or until the potatoes are tender and cooked through.

Note: (This is a dry dish, the flavor of the spices infuse the Noor Oil and potatoes which make this a simple and delectable treat).


To serve, arrange the potatoes in a shallow serving platter and enjoy as a side with your favorite meal, rice, or bread.


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