Aloo Jeera

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Tools and Prep Potatoes

   First, gather all your tools: a pressure cooker, chopping board, knife, and a kadhai/wok. Peel the 3 medium potatoes. Using your knife on the chopping board, carefully cut each potato into 1.5 cm (about half an inch) cubes. Try to make them all roughly the same size so they cook evenly.

2. 02

   Boil Potatoes

   Place the cubed potatoes into the pressure cooker. Add 1 cup of water. Close the lid of the pressure cooker. Place the pressure cooker on the stove over high flame. Cook until you hear 2 whistles from the pressure cooker, which usually takes about 5-7 minutes. This means the potatoes are cooked but still firm.

3. 03

   Release Pressure and Drain

   Once you hear 2 whistles, turn off the flame. Let the pressure release naturally for about 5 minutes, or carefully release it by lifting the pressure valve with a spoon (away from your face!). Once the pressure is fully released, open the lid. Carefully drain the water from the potatoes using a colander or by tilting the cooker and holding the potatoes back with a spoon. Set the boiled potatoes aside in a small bowl.

4. 04

   Prepare Green Chilli and Coriander

   While the potatoes are boiling or cooling, take the 1 medium green chilli. Using your knife on the chopping board, carefully make a slit lengthwise down the middle of the chilli, but don't cut it all the way through. Take 2 tablespoons of fresh coriander leaves and finely chop them. Keep these ready.

5. 05

   Heat Oil and Temper Cumin Seeds

   Place the kadhai/wok on the stove over medium flame. Add 2 tablespoons of cooking oil to the kadhai. Let the oil heat up for about 1 minute until it shimmers slightly. Add 1 teaspoon of cumin seeds (jeera) to the hot oil. They will start to sizzle and change color to a light brown and release a nutty aroma – this takes about 30 seconds.

6. 06

   Add Green Chilli

   Immediately after the cumin seeds crackle, add the slit green chilli to the kadhai. Be careful as it might splutter a little. Stir it gently with your stirring spoon for about 15-20 seconds until it turns slightly darker green and its raw smell disappears.

7. 07

   Add Potatoes and Spices

   Carefully add the boiled and drained potato cubes to the kadhai. Sprinkle 1/4 teaspoon of turmeric powder (haldi) and 3/4 teaspoon of salt evenly over the potatoes. Use your stirring spoon to gently toss and mix everything together, making sure the spices coat all the potato cubes. Do this for about 1 minute.

8. 08

   Cook and Toss

   Continue to cook the potatoes on medium flame, gently tossing them every minute or so. You want to cook them for about 5 minutes in total. The potatoes will start to get a light golden-brown crust on some sides, and the spices will smell fragrant. Make sure not to mash them.

9. 09

   Crisp on High Flame (Chef Tip)

   For a nice crispy texture, increase the flame to high for the last 2 minutes of cooking. Keep tossing the potatoes continuously during this time to prevent them from sticking or burning. You will see some edges turn a deeper golden brown and become slightly crisp.

10. 10

    Finish with Coriander

    Turn off the flame. Sprinkle the 2 tablespoons of finely chopped fresh coriander leaves over the aloo jeera. Give it one final gentle toss with your stirring spoon to mix in the coriander. The dish is now ready to be served hot!