Ingredients Jeera Aloo:
4 medium-sized potatoes, boiled, peeled, and cubed
2 tablespoons oil or ghee (clarified butter)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions Jeera Aloo:
Heat oil or ghee in a pan or skillet over medium heat. Add cumin seeds to the hot oil and let them sizzle for a few seconds until they release their aroma and turn slightly brown. Reduce the heat to low and add turmeric powder, red chili powder, and coriander powder to the pan. Stir well to mix the spices with the oil. Immediately add the boiled and cubed potatoes to the pan. Gently toss them in the spice mixture, ensuring all the potatoes are coated evenly. Sprinkle salt over the potatoes according to your taste preference. Remember that the potatoes were boiled without salt, so adjust accordingly. Cook the potatoes on low heat for about 5-7 minutes, stirring occasionally, until they develop a slight crisp texture and the spices are well incorporated. Once the potatoes are cooked and infused with the flavors, turn off the heat. Garnish the Jeera Aloo with freshly chopped coriander leaves. Serve hot as a side dish with roti, rice, or any Indian meal. Squeeze some lemon juice on top for an extra tangy kick, if desired.
