Jeera Aloo in Microwave Recipe | Indian Potato Cumin Sabzi in a microwave oven
You can prepare this Indian Potato Cumin Sabzi, or Jeera Aloo, in a microwave in just 30 minutes. It uses simple ingredients and a straightforward cooking method, promising a comforting meal.
Servings 4 people
Calories 92kcal
Cost Rs 50
Ingredients
- 3 Potato big
- 1 Onion medium
- 1 Tomato big
- ½ bunch Coriander Leaves optional
- 2-3 Green Chilies
Tempering
- 1 teaspoon Cumin Seed / Jeera
- 2 Dry red chili
Spices and others
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 teaspoon Oil
- 1 teaspoon Ghee optional
Instructions
- For this recipe, I used three large potatoes. First, wash and pat the potatoes dry, then peel their skin. Cut the potatoes into small pieces, as shown in the image.
- Next, roughly chop one tomato and slice one onion.
- Also, slice two to three green chilies. I’ve also chopped some coriander leaves, but this step is optional.
- Now, grab a microwave-safe, flat casserole with a lid, preferably made of glass. Refer to the pictures for an idea of what to use.
- Pour two teaspoons of oil into the casserole and add two dry red chilies and one teaspoon of cumin seeds for tempering.
- Heat this tempering in the microwave on high for one minute.
- Carefully remove the casserole and add one teaspoon of turmeric powder and one teaspoon of salt.
- Use a spoon to mix the tempering with the spices.
- Then, add all the prepared vegetables—potatoes, tomatoes, onions, coriander leaves, and green chilies—to the casserole.
- Mix the vegetables well with the spice mixture. Some people fry the onions first before adding other vegetables, but I skip this step as it makes microwave cooking unnecessarily complicated.
- Finally, cover the casserole with its lid. Mine came as a set; you can use a similar lid or a glass plate to cover it.
- Place it in the microwave with the lid on and cook on high for 5 minutes.
- Afterward, remove it and open the lid. You'll notice a lovely color and a pleasant smell developing.
- Stir well with a spoon to ensure even cooking in the microwave, as we don't get many chances to stir during this process.
- Now, if you want extra flavor, add 1 teaspoon of ghee and mix it in; this step is optional but recommended.
- Cover it again and return it to the microwave, cooking on high for another 9-11 minutes, depending on your potato type. For instance, I used Chandramukhi potatoes, which took 9 minutes at this stage. It’s best to check after 9 minutes to see if more cooking time is needed.
- Your microwave Jeera Aloo is now ready!
- Enjoy this microwave Jeera Aloo with some simple dal and rice.
- For your safety, always use gloves when putting dishes into or taking them out of the microwave throughout the entire cooking process.
Notes
- The cooking time for the potatoes in this recipe will vary from 18 to 22 minutes, depending on the potato type you choose.
- Coriander leaves are optional in Jeera Aloo, but I recommend adding them when cooking in a microwave to enhance the flavor.
- Ghee is also optional, though it contributes a desirable richness and taste. Skip ghee to make jeera aloo vegan.
- I used unflavored vegetable oil for cooking, but olive oil or mustard oil is also suitable.
- For spice, I combine green and dry chilies, but chili powder works too. Adjust the amount to achieve your desired level of heat.
- When making an Indian potato curry in the microwave, I suggest using a flat casserole dish or a lidded bowl, preferably made of glass. While microwave-safe, BPA-free plastic cookware is an option, I personally don't use it.
- Remember to always use gloves when handling hot bowls.
- You can store this Jeera Aloo in an airtight container in the refrigerator for one day. Simply reheat and enjoy.
Nutrition
Serving: 100g | Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 662mg | Potassium: 164mg | Fiber: 2g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 38mg | Calcium: 25mg | Iron: 1mg
