Jeera Aloo Sabji
Jeera Aloo is a simple and flavorful Indian potato dish that is popular as a side dish or a main course. It is made with boiled potatoes, cumin seeds, and a few other spices. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
95 kcal
Protein
2 g
Carbs
15 g
Fat
3 g
Fiber
3 g
Ingredients
Cumin seeds
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Red chilli Power
0.25 tsp (1.25g)
Potato, brown skin, small
200 gms (200g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
For Boiling Potato:
Wash the potatoes thoroughly. Add enough water and potatoes in the pressure cooker and close the lid.
Turn on the heat to high and let the pressure build up in the cooker.
Once the pressure cooker starts to whistle, reduce the heat to medium-low.
Turn off the heat and let the pressure release naturally.
Cooking Steps
Cut the boiled potatoes into small cubes.
Heat oil in a kadai or pan over medium heat.
Add cumin seeds and let them splutter.
Add turmeric powder and red chili powder. Stir well.
Add the cubed potatoes and salt. Mix well, ensuring the potatoes are coated in the spice mixture.
Cover the kadai with a lid and let it cook for 5-7 minutes over medium heat until the potatoes are cooked through and crispy on the outside.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.