10+ Aloo Recipes You’ll Love to Try Today

Aloo recipes are a fun way to enjoy simple, tasty potato dishes. Potatoes are easy to find, cook quickly, and you can use them in so many ways.

You can make dishes that suit any taste, from mild to spicy. There’s a lot of room to play around with flavors.

You’ll find a wide variety of aloo recipes here, and most are pretty easy to whip up. These recipes often use everyday spices and ingredients you probably already have.

Cooking with potatoes lets you explore flavors from all sorts of cuisines. It keeps meals satisfying without breaking the bank.

1) Jeera Aloo (Cumin Potatoes)

Jeera Aloo is a super simple Indian side dish. You just toss boiled potatoes with cumin seeds and a handful of basic spices.

It comes together fast and goes great with bread or rice. The cumin seeds add a nice crunch and warmth.

You can throw in green chilies if you’re in the mood for some heat. This dish works for a quick meal or even a snack.

Ingredients

• 2 medium boiled potatoes, peeled and chopped
• 1 teaspoon cumin seeds
• 1-2 green chilies, chopped (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Heat oil in a skillet over medium heat.
2. Toss in cumin seeds and let them crackle.
3. Add green chilies if you want.
4. Throw in potatoes, turmeric, red chili powder, and salt.
5. Stir and cook for about 5-7 minutes until the potatoes get a little crisp.
6. Garnish with cilantro and serve warm.

For a full guide, see this Jeera Aloo recipe.

2) Dum Aloo (Spicy Potato Curry)

Dum Aloo is a classic Indian dish where baby potatoes soak up a spicy, rich tomato and yogurt sauce. The slow cooking really brings out the flavor in every bite.

Most versions use onions, tomatoes, yogurt, and a mix of spices. The curry turns out creamy, with just enough heat to keep things interesting.

If you’re craving something warm and comforting, this is a solid pick. You can adjust the spice level however you like.

Ingredients

• Baby potatoes
• Onion
• Tomato
• Yogurt
• Garlic
• Ginger
• Cumin seeds
• Turmeric
• Red chili powder
• Coriander powder
• Garam masala
• Salt
• Oil

Cooking Instructions

1. Boil baby potatoes until soft, then peel them.
2. Heat oil and add cumin seeds until they crackle.
3. Sauté chopped onions, garlic, and ginger until golden.
4. Add tomatoes and cook until soft.
5. Mix in the spices and yogurt, cook for a few minutes.
6. Add potatoes and cover to simmer for 15-20 minutes on low heat (around 250°F/120°C).
7. Stir now and then until the sauce thickens and potatoes soak up the flavors.
8. Sprinkle garam masala, cook for another 2 minutes, and serve hot.

For a deeper recipe, try this restaurant style Dum Aloo recipe.

3) Aloo Methi (Potato with Fenugreek)

Aloo Methi brings together potatoes and fresh fenugreek leaves in a simple, earthy dish. The spices stay pretty mild, and it tastes great with roti or rice.

You cook the potatoes until they’re soft and toss them with turmeric and other seasonings. Adding fresh methi leaves gives a unique aroma and a slight, pleasant bitterness.

This dish is dry, easy to serve on the side, and doesn’t take long to make.

Ingredients:

• Potatoes
• Fresh fenugreek leaves (methi)
• Oil
• Turmeric powder
• Salt
• Optional: chili powder or dried mango powder

Cooking Instructions:

1. Wash and chop the fenugreek leaves.
2. Peel, cube, and parboil potatoes.
3. Heat oil in a pan at medium heat (about 350°F/175°C).
4. Add turmeric and potatoes; sauté until they get a little golden.
5. Toss in fenugreek leaves and salt. Stir and cook for 5-7 minutes.
6. Serve warm with bread or rice.

For more details, see this Aloo Methi recipe.

4) Saag Aloo (Potatoes with Spinach)

Saag Aloo mixes potatoes and spinach with Indian spices for a fresh, comforting dish. You can serve it as a side or even a light meal.

The potatoes cook until tender, and the spinach adds a leafy flavor. Cumin and garlic make it warm and inviting.

It cooks up pretty fast—under 45 minutes, usually. If you like extra crisp, roast the potatoes before mixing in the spinach.

Ingredients

• 4 medium potatoes, peeled and chopped
• 4 cups fresh spinach, washed and chopped
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and garlic, sauté until fragrant.
3. Toss in potatoes and turmeric. Cook until the potatoes are soft.
4. Stir in spinach and garam masala. Cook until the spinach wilts.
5. Add salt, mix, and serve warm.

For more details, check this Saag Aloo recipe.

5) Aloo Baingan (Potato and Eggplant Curry)

Aloo Baingan is a straightforward curry with potatoes and eggplants. You cook diced potatoes and eggplant with spices like cumin and turmeric for a warm, comforting meal.

You can make it semi-dry or add a bit more water for a saucier version. Onions, tomatoes, and classic spices really bring out the flavors of the vegetables.

This recipe comes together quickly, and the combination of soft eggplant and tender potatoes is honestly hard to beat.

Ingredients:

• 3-4 medium potatoes, diced
• 3-4 medium eggplants, diced
• 1 medium onion, chopped
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Cooking Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Add onions and sauté until golden.
3. Stir in tomatoes and cook until soft.
4. Add turmeric, coriander, red chili powder, and salt. Mix well.
5. Add potatoes and eggplants, stir to coat with spices.
6. Cover and cook on low heat for 15-20 minutes until veggies are tender.
7. Garnish with fresh coriander and serve warm.

You can check a full recipe with details at this Aloo Baingan recipe page.

6) Crispy Aloo Tikki (Potato Cutlets)

Aloo Tikki is a much-loved Indian snack. You mash boiled potatoes with spices and herbs, shape them into patties, and fry until golden and crispy.

The outside gets crunchy, the inside stays soft. Serve them up with chutneys, yogurt, or even ketchup if that’s your thing.

They’re great for tea-time or a quick bite. If you want a lighter version, try air frying them.

Ingredients

• 4 boiled potatoes, mashed
• 1 small onion, finely chopped
• 1-2 green chilies, chopped (optional)
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tsp fresh coriander, chopped
• Salt to taste
• 2 tbsp oil for frying

Cooking Instructions

1. Mix potatoes, onions, chilies, spices, and salt together.
2. Shape into small flat patties.
3. Heat oil in a pan over medium heat (about 350°F / 175°C).
4. Fry tikkis for 3-4 minutes on each side until crisp and golden.
5. Drain on paper towels and serve warm.

For more details, check a Crispy Aloo Tikki recipe.

7) Vrat Wale Aloo (Fasting Potato Dish)

Vrat Wale Aloo is a simple dish for fasting days, made without onion or garlic. It’s light, tasty, and comes together with just a few ingredients.

You cook potatoes with mild spices like cumin and green chilies. Sometimes peanuts get tossed in for crunch.

This dish works as a main or a side. It’s especially good with puris or other fasting-friendly breads.

Ingredients

• 8 to 10 medium potatoes
• 1 tablespoon oil or ghee
• 1 tablespoon cumin seeds
• 2 green chilies, chopped
• ½ cup peanuts (optional)
• Salt to taste
• Rock salt (sendha namak), if you prefer

Cooking Instructions

1. Boil and peel the potatoes.
2. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
3. Add green chilies and peanuts, sauté for 1-2 minutes.
4. Add potatoes and salt, mix well.
5. Cook for 5-7 minutes on low heat, stirring occasionally.
6. Serve warm during your fast.

For more details, see this Vrat Wale Aloo recipe.

8) Aloo Phujia (Spicy Potato and Tomato Stir-fry)

Aloo Phujia is a quick, spicy potato dish that really hits the spot when you don’t want to fuss. You just cook potatoes with tomatoes, onions, and a few basic spices, and you’ve got a warm, tasty stir-fry.

It goes great with rice or bread, honestly. The potatoes stay soft but don’t fall apart, and the tomatoes bring just enough tang.

You can crank up the heat with more chili powder or keep it mellow. It’s all about what you’re in the mood for.

Ingredients

• 4 medium potatoes, peeled and diced
• 2 ripe tomatoes, chopped
• 1 medium onion, finely sliced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp coriander powder
• Salt to taste
• 3 tbsp oil

Cooking Instructions

1. Heat oil in a pan and toss in cumin seeds.
2. Add onions and sauté until they turn golden.
3. Throw in tomatoes and cook them down till they’re soft.
4. Mix in turmeric, chili, coriander powder, and salt.
5. Add potatoes and stir so they’re coated with all those spices.
6. Cover the pan and let everything cook on low for about 20-25 minutes, until the potatoes are tender.
7. Give it a stir now and then to keep things from sticking.
8. Serve it hot with bread or rice.

For more details, check out the Pakistani spicy potatoes (aloo bhujia) recipe.

9) Aloo Chaat (Tangy Potato Snack)

Aloo Chaat is one of those snacks that’s both simple and kind of addictive. You just take boiled or fried potatoes, toss them with tangy spices and chutney, and suddenly you have something bold and bright.

You can air-fry or shallow-fry the potatoes if you want to keep things lighter. Toss them with chili powder, chaat masala, and a squeeze of fresh lime juice for that zing.

Chopped onions and fresh herbs on top make it pop. It’s perfect for a quick snack or when you’ve got friends over.

There are so many ways to tweak the spices or chutneys, so you can make it your own.

Ingredients

• 2 medium potatoes, boiled or fried
• 1/2 small onion, finely chopped
• 1/2 teaspoon Kashmiri chili powder or regular chili powder
• 1 teaspoon chaat masala
• 1 tablespoon tamarind (imli) chutney
• 1 tablespoon fresh lime juice
• Salt to taste
• Fresh coriander leaves for garnish

Cooking Instructions

1. Boil or shallow fry the potatoes until they’re cooked and a bit crispy.
2. Cut them into small chunks and toss into a bowl.
3. Add onion, chili powder, chaat masala, and salt. Mix it up.
4. Pour tamarind chutney and lime juice over the potatoes, then toss gently.
5. Finish with fresh coriander leaves.

If you want extra crisp, air fry the potatoes at 400°F (200°C) for 15-20 minutes before mixing with the spices, just like in this Delhi style aloo chaat recipe.

10) Batata Wada (Stuffed Fried Potato Patties)

Batata Wada is one of those Indian snacks that’s always a hit. You mash up spiced potatoes, roll them into balls, and dip them in a seasoned chickpea flour batter.

Then, you deep fry them until they’re golden and crisp. Toss in mustard seeds, green chilies, and curry leaves for an extra punch.

The outside’s crunchy, the inside’s soft and flavorful. Batata Wada is fantastic with chutney or just classic ketchup.

Ingredients

• 4 medium potatoes, boiled and mashed
• 1 cup chickpea (gram) flour
• 1/4 cup rice flour
• 1 tsp mustard seeds
• 2 green chilies, finely chopped
• A few curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Oil for deep frying
• Water as needed

Cooking Instructions

1. Heat some oil in a pan. Toss in mustard seeds, curry leaves, and chilies.

2. Add your mashed potatoes, then sprinkle in turmeric, chili powder, and salt. Mix everything together until it looks evenly coated.

3. Shape the potato mixture into small balls.

4. In a bowl, combine chickpea flour, rice flour, and a pinch of salt. Gradually pour in water—just enough to get a thick, sticky batter.

5. Pour oil into a deep pan and heat it up to around 350°F (175°C).

6. Dip each potato ball into the batter, letting the excess drip off. Gently drop them into the hot oil.

7. Fry the balls for about 4-5 minutes, turning them now and then, until they’re golden and crisp.

8. Scoop them out and let them drain on paper towels. Serve them while they’re still hot—trust me, that’s when they’re best.

For more details on the recipe, check out this Batata Vada recipe.