Jeera Aloo
Jeera Aloo is a popular Indian dish made with potatoes and cumin seeds. This recipe is suitable for Navratri fasting as it is vegan, gluten-free, and free of any grains or lentils. It is also a great source of carbohydrates, making it an excellent source of energy during fasting. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
81 kcal
Protein
2 g
Carbs
14 g
Fat
2 g
Fiber
3 g
Ingredients
Potato, brown skin, small
4 medium (400g)
Ghee
1 tsp (5g)
Cumin seeds
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Rock salt (sendha namak)
0.5 tsp (2.5g)
Chaat Masala
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Black Pepper
0.25 tsp (0.5g)
lemon juice
1 tbsp (15g)
Instructions
Preparation
Wash the potatoes thoroughly, add enough water to the pressure cooker.
Place the potatoes in the pressure cooker and close the lid.
Once the pressure cooker starts to whistle, reduce the heat to medium-low.
Let the potatoes cook for 5-7 minutes, depending on their size.
Turn off the heat and let the pressure release naturally.
Cooking Steps
Cut the boiled potatoes into small cubes.
Heat ghee or oil in a kadai or pan over medium heat.
Add cumin seeds and let them splutter.
Add the boiled cubed potatoes and stir well.
Add red chili powder, chaat masala, black pepper powder, and rock salt. Mix well, ensuring the potatoes are coated in the spices.
Cover the kadai with a lid and let the potatoes cook for 5-7 minutes over low heat.
Garnish with lemon juice and fresh coriander leaves and serve hot.