Jeera Aloo (Cumin potatoes)

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Rinse the potatoes and boil them until just fork tender but still firm. Stovetop: cover with water, bring to a rolling boil, then reduce to medium and cover. Pressure cooker: add 1 cup water and potatoes, pressure cook 3 to 4 whistles, then release naturally. Instant Pot: add 1 cup water and a trivet with the potatoes, pressure cook on high for 6 to 8 minutes depending on size (about 10 minutes fo
2. Cool the potatoes, peel them and cut into about 1-inch cubes.
3. Heat the oil or ghee in a pan. When hot, add the cumin seeds.
4. When they splutter, add the ginger and green chilli and saute for 30 to 60 seconds.
5. Lower the heat. Add the asafoetida, turmeric, red chilli powder, cumin powder, coriander powder, salt and dried mango powder (if using). Keep the pan from getting too hot so the spices do not burn.
6. Crush the kasuri methi between your palms, add it and saute until fragrant, about a minute.
7. Pour in 3 tablespoons of water and mix well. The mixture will soon thicken.
8. Add the boiled potatoes, toss gently and cover. Cook on low heat for 2 to 3 minutes.
9. Sprinkle with coriander leaves, taste and add more salt if needed. If you skipped the mango powder, add lemon juice. Serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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