Step 1

Scrub and rinse potatoes very well in water.

Step 2

Steam or cook the potatoes in a pan, stove-top pressure cooker or in the Instant pot.

Step 3

a) Cooking in a stove-top pressure cooker: In a 3 or 4 litre pressure, add the potatoes and pour enough water which just about covers the potatoes. Pressure cook on medium-heat for 7 to 9 minutes. When the cooking is complete, wait until all the pressure falls in the cooker and then remove the lid.

Step 4

b) Cooking in a pan or pot: Peel, and chop the potatoes in small cubes. Add water enough to cover the potatoes. Sprinkle salt. Cover and simmer on a low to medium-low heat until the potatoes are fork tender. Drain all the water and set aside.

Step 5

c) Pressure cooking in the Instant Pot: Place a trivet in the steel insert of a 6 quart IP. Keep the potatoes on top of the trivet. If you do not have a trivet, you can use a steaming pan which fits in the steel insert. Pressure cook for 20 to 25 minutes on high pressure. Do a quick pressure release (QPR) after 5 to 7 minutes.

Step 6

The potatoes should be just cooked until barely fork-tender and not crumbly.

Step 7

If you have cooked the potatoes, in a stove-top pressure cooker or in the Instant pot, then let the potatoes become warm or cool at room temperature, then peel them and cut into small cubes.

Step 8

In a pan, heat oil on medium heat. Let the oil become hot.

Step 9

Lower the heat and add cumin seeds and let them crackle in the oil taking care not to burn them. Stir them when they begin to crackle.

Step 10

Now add chopped green chillies and mix very well.

Step 11

Add the potato cubes and mix again.

Step 12

Sprinkle turmeric powder, red chili powder and salt as required. Mix thoroughly.

Step 13

Saute the potatoes for 2 to 3 minutes on low to medium flame stirring often.

Step 14

Next add 2 to 3 teaspoons lemon juice, depending on how much tangy flavor you prefer. Start with 1 teaspoon, mix and taste as you add a bit more of the lemon juice at a time to reach just the right level of tanginess.

Step 15

Finish off with ¼ cup chopped coriander leaves.

Step 16

Combine and mix thoroughly. Switch off the heat.

Step 17

Serve jeera aloo hot or warm with Chapati, Poori, Paratha or your favorite bread. You can also serve aloo jeera as a side dish with dal and steamed rice.

Step 18

Refrigerate any leftovers for 1 to 2 days. You can wraps or grilled/toasted sandwiches with the leftover jeera aloo.