The amazing combination and aroma of potatoes and cumin seeds makes Jeera Aloo one of the most popular Indian dishes! It's vegan and easy to make using handful of ingredients!
generous pinchhingoptional, also known as asafoetida
2green chilieschopped
1inchgingerchopped
1/2teaspoonturmeric powder
1/4teaspoonred chili powderor adjust to taste
1/2teaspoonsaltor to taste
2teaspoonschopped cilantro
halflemonjuice of
Instructions
Boil the potatoes until done - 7 to 8 whistles on high heat on regular pressure cooker or 10 mins on high pressure in Instant Pot with natural pressure release. You can also boil them on stove-top pan until done.They shouldn't crumble once boiled and should still be able to hold their shape.
Once boiled, peel the potatoes and chop them into cubes. Set it aside.
Heat oil in a pan on medium heat. Once the oil is hot add the cumin seeds, let them sizzle. Immediately lower the heat so that cumin seeds don't burn.
Then add the crushed coriander seeds and hing (if using) and saute for few seconds.
Add the green chili and ginger and saute for a minute until the ginger starts changing color.
Add in the boiled and cubed potatoes to the pan and toss with the spices.
Add turmeric, red chili powder and salt. Toss to combine potatoes with all the spices.
Let the potatoes cook for 2 to 3 minutes on medium heat, then add the chopped cilantro.
Squeeze in fresh lemon juice to finish it off.
Garnish with more cilantro and serve jeera aloo with paratha or as a side dish with dal and rice.
Notes
Skip hing (asafoetida) to make it gluten-free or use a gluten-free hing. You can find it online.