By Rittwik Naskar
Jeera Aloo makes for a light and flavourful dish that can be easily put together for a weeknight dinner. Served alongside roti or chappati, here's how to make it at home.
5 to 6 potatoes 3 tbsp oil 3 tsp cumin seeds 2 to 3 green chillies, finely chopped ½ tsp turmeric powder ½ tsp red chilli powder 1 tsp salt ¼ cup chopped coriander leaves 2 to 3 tsp lemon juice
Wash, peel, and cut the potatoes in cubes. Pressure cook the cubed potatoes with ¼ tsp salt on medium heat for 7-8 minutes or until fork tender.
Drain the potatoes and set it aside. In a separate pan, heat up the oil and add cumin seeds to it. Saute till browned.
Add the green chillies to the pan, followed by the cooked potatoes and saute them for 2-3 minutes.
Add the salt, turmeric powder, and red chilli powder and coat the potatoes with the spices.
Once everything in the pan is incorporated well, add the lemon juice and chopped coriander leaves as garnish. Mix well and serve warm.