Jeera Aloo

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

3 medium potatoes (600 grams, boiled and cubed)

2 tablespoons oil (I used vegetable oil)

2 teaspoons cumin seeds

1 ½ teaspoon coriander seeds (crushed)

generous pinch hing (optional, also known as asafoetida)

2 green chilies (chopped)

1 inch ginger (chopped)

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder (or adjust to taste)

1/2 teaspoon salt (or to taste)

2 teaspoons chopped cilantro

half lemon (juice of)

Directions

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.

Nutrition

• Calories: 169 kcal
• Total Fat: 7 g
• Sodium: 385 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Protein: 4 g