Potatoes spiced with cumin and herbs.
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
for cooking potatoes
- 5 to 6 medium size boiled potatoes (aloo)
- ½ teaspoon salt
- water as required
- 3 tablespoons oil
- 2.5 teaspoons cumin seeds (jeera)
- 2 to 3 green chilies, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- salt as required
- ¼ cup chopped coriander leaves (cilantro leaves)
- 3 to 4 teaspoons lemon juice or add as per taste
Rinse 5 to 6 medium sized potatoes a couple of times in water.
If pressure cooking then add enough water which just about covers the potatoes. Add about ½ teaspoon salt. Then pressure cook for 2 to 3 whistles on medium flame.
You can even boil or steam the potatoes with ½ teaspoon salt in pan, till they are cooked well. the potatoes should be just cooked. They should not be crumbly.
When the potatoes become warm or cool down, then peel them and cut into small cubes.
making jeera aloo
In a pan, heat 3 tablespoons oil on medium flame. Let the oil become hot.
Add 2.5 teaspoons cumin seeds and let them crackle in the oil.
Now add 2 to 3 chopped green chillies. mix very well.
Add the potato cubes. Mix it well with the cumin seeds and green chilies.
Sprinkle ½ teaspoon turmeric powder, ½ teaspoon red chili powder and salt as required.
Saute the potatoes for 2 to 3 minutes on low to medium flame stirring often.
Next add ¼ cup chopped coriander leaves and 3 to 4 teaspoons lemon juice.
Mix the whole mixture well. Then switch off the flame.
Serve jeera aloo hot with phulkas, pooris or parathas or bread.
Calories: 208kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Sodium: 784mg | Potassium: 897mg | Fiber: 6g | Vitamin A: 125IU | Vitamin C: 27.5mg | Calcium: 73mg | Iron: 7.7mg