{"id":7096,"date":"2023-02-12T11:53:34","date_gmt":"2023-02-12T11:53:34","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=7096"},"modified":"2023-02-12T12:34:24","modified_gmt":"2023-02-12T12:34:24","slug":"jeera-aloo","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/jeera-aloo\/","title":{"rendered":"Jeera Aloo"},"content":{"rendered":"
Cook the potatoes in a pan, stove-top pressure cooker, or Instant pot until they are barely fork-tender and not crumbly.<\/p>\n<\/div>\n<\/div>\n
If you cooked the potatoes in a stove-top pressure cooker or Instant pot, let them cool to room temperature, then peel and cut into small cubes.<\/p>\n<\/div>\n<\/div>\n
Heat oil in a pan over medium heat until it becomes hot.<\/p>\n<\/div>\n<\/div>\n
Turn down the heat and add cumin seeds. Stir the seeds constantly to avoid burning as they crackle in the oil.<\/p>\n<\/div>\n<\/div>\n
Mix in chopped green chillies.<\/p>\n<\/div>\n<\/div>\n
Stir in the potato cubes.<\/p>\n<\/div>\n<\/div>\n
Sprinkle turmeric powder, red chili powder, and salt to taste, and mix everything well.<\/p>\n<\/div>\n<\/div>\n
Cook the potatoes for 2 to 3 minutes on low to medium flame, stirring often.<\/p>\n<\/div>\n<\/div>\n
Add lemon juice, starting with 1 teaspoon, and continue to add more to reach your desired level of tanginess.<\/p>\n<\/div>\n<\/div>\n
Mix in \u00bc cup chopped coriander leaves.<\/p>\n<\/div>\n<\/div>\n
Combine everything well and turn off the heat.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[334],"class_list":{"0":"post-7096","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","5":"cp_recipe_category-side-dish"},"yoast_head":"\n