Jeera Aloo Recipe (Without Onion and Garlic) | Potatoes with Cumin Seeds | Dassana's Veg Recipes

Scrub and rinse potatoes very well in water.

Steam or cook the potatoes in a pan, stove-top pressure cooker or in the Instant pot.

In a 3 or 4 litre pressure cooker, add the potatoes and pour enough water to just cover them. Pressure cook on medium heat for 7 to 9 minutes. Wait until all the pressure falls before removing the lid.

Peel and chop the potatoes into small cubes. Add water enough to cover the potatoes. Sprinkle salt. Cover and simmer on low to medium-low heat until fork tender. Drain all the water and set aside.

Place a trivet in the steel insert of a 6 quart Instant Pot. Keep the potatoes on top of the trivet. Pressure cook for 20 to 25 minutes on high pressure. Do a quick pressure release after 5 to 7 minutes.

Let the potatoes cool, then peel and cut into small cubes.

In a pan, heat oil on medium heat until hot.

Lower the heat and add cumin seeds, letting them crackle in the oil without burning them. Stir when they begin to crackle.

Add chopped green chilies and mix well.

Add the potato cubes and mix again.

Sprinkle turmeric powder, red chili powder, and salt as required. Mix thoroughly.

Saute the potatoes for 2 to 3 minutes on low to medium flame, stirring often.

Add 2 to 3 teaspoons of lemon juice, adjusting to taste for tanginess.

Finish with ¼ cup chopped coriander leaves, combine and mix thoroughly. Switch off the heat.

Serve Jeera Aloo hot or warm with roti, poori, paratha, or as a side dish with dal and steamed rice.

Equipment Needed

Spice Level:

Dietary