Jeera Aloo with Lemon and Coriander
Lalkila Kitchen · Plant based · Vegetarian · Vegetables · Side dishes · Everyday cooking
Boiled potatoes become a dry side dish with a generous cumin tempering and a measured squeeze of lemon. There is no tomato or onion base in this version. Cook the potatoes just tender enough to hold their shape, then let the pan seasoning coat the surfaces without turning everything into mash.
Ingredients
- 500 g potatoes, peeled and cubed
- Water to cover potatoes
- 1/2 tsp salt for boiling, plus more to taste
- 3 tbsp neutral cooking oil
- 3 tsp cumin seeds
- 1–1 1/2 tsp chopped green chilli
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1/4 cup chopped coriander leaves
- 2–3 tsp lemon juice, to taste
Method
- Simmer potatoes in salted water until just fork-tender. Drain well.
- Heat oil, lower heat and crackle cumin without burning it. Add green chilli.
- Fold in potatoes, turmeric, chilli powder and salt. Sauté gently until evenly coated and hot.
- Finish with lemon juice and coriander.
Cooking notes
The potatoes have already been cooked before they meet the cumin. Choose pieces of similar size and stop boiling before their corners crumble away. Drain thoroughly to avoid splashing when they enter the oil. Lemon belongs at the finish rather than in the potato cooking water. Use the source’s oil option for the dietary labels shown here.
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Source and adaptation
Adapted from Dassana Amit’s Jeera Aloo, Dassana’s Veg Recipes. Original recipe.
Selected the ordinary saucepan boiling method and neutral oil. Retained the three-teaspoon cumin measure and omitted optional extra spices.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.