Jeera Aloo

Cook along · 10 steps

Method

1. 1

   Scrub and rinse the potatoes well. Boil or steam them with ½ teaspoon salt until just cooked and barely fork-tender. Do not overcook them. You can use a stovetop pressure cooker, Instant Pot or pan.

2. 2

   For a stovetop pressure cooker, add enough water to just cover the potatoes and pressure cook for 7–9 minutes on medium heat. For an Instant Pot, cook on high pressure for 20–25 minutes and release pressure after 5–7 minutes. If using a pan, peel and cube the potatoes, cover with water and simmer until fork-tender, then drain.

3. 3

   Once the potatoes are cool enough to handle, peel them and cut into bite-sized cubes.

4. 4

   Heat oil in a large heavy-bottomed pan or skillet over medium heat. Reduce the heat and add cumin seeds. Stir continuously and let them crackle and turn slightly brown without burning.

   

5. 5

   Add the chopped green chilies and mix well with the cumin seeds. If desired, add a pinch of asafoetida.

6. 6

   Add the boiled potato cubes and gently mix until they are evenly coated with the cumin and chilies.

7. 7

   Add turmeric powder, red chili powder and salt. Sauté for 2–3 minutes over low to medium-low heat, stirring occasionally.

   

8. 8

   Add 2–3 teaspoons lemon juice according to taste, starting with 1 teaspoon and adding more for extra tanginess.

9. 9

   Add the chopped coriander leaves and gently mix. Turn off the heat.

10. 10

    Serve Jeera Aloo hot or warm with chapati, poori, paratha or as a side dish with dal, kadhi or rajma and rice.