{"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":"

Jeera Aloo is a staple in North India and is often served as a side dish with roti, paratha, or rice. Its unique flavor comes from the combination of cumin seeds, spices, and herbs. It is quick and easy to make, making it a popular choice for everyday meals.<\/h2>\n

Ingredients<\/h3>\n
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500<\/span> g<\/span> Potatoes<\/span><\/div>\n
½<\/span> tsp<\/span> Salt<\/span><\/div>\n
Water, As Required<\/span><\/div>\n
3<\/span> tbsp<\/span> Oil<\/span><\/div>\n
3<\/span> tsp<\/span> Cumin Seeds<\/span><\/div>\n
3<\/span> <\/span> Green Chillies, Finely Chopped<\/span><\/div>\n
½<\/span> tsp<\/span> Turmeric Powder<\/span><\/div>\n
½<\/span> tsp<\/span> Red Chilli Powder<\/span><\/div>\n
Salt, To Taste<\/span><\/div>\n
¼<\/span> cup<\/span> Coriander Leaves<\/span><\/div>\n
2<\/span> tsp<\/span> Lemon Juice<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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\n
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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

\n
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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

\n
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Heat oil in a pan over medium heat until it becomes hot.<\/p>\n<\/div>\n<\/div>\n

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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

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Mix in chopped green chillies.<\/p>\n<\/div>\n<\/div>\n

\n
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Stir in the potato cubes.<\/p>\n<\/div>\n<\/div>\n

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Sprinkle turmeric powder, red chili powder, and salt to taste, and mix everything well.<\/p>\n<\/div>\n<\/div>\n

\n
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Cook the potatoes for 2 to 3 minutes on low to medium flame, stirring often.<\/p>\n<\/div>\n<\/div>\n

\n
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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

\n
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Mix in \u00bc cup chopped coriander leaves.<\/p>\n<\/div>\n<\/div>\n

\n
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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":"\nJeera Aloo | Satyam's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/jeera-aloo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jeera Aloo | Satyam's Kitchen\" \/>\n<meta property=\"og:description\" content=\"Jeera Aloo is a staple in North India and is often served as a side dish with roti, paratha, or rice. 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