Here's a simple yet delightful recipe for Jeera Aloo, a popular Indian dish featuring potatoes and cumin.
- 4 medium-sized potatoes boiled, peeled, and cut into cubes
- 3 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds jeera
- 1/2 teaspoon mustard seeds optional
- 2 green chilies finely chopped
- 1 teaspoon ginger grated
- 1/2 teaspoon turmeric powder haldi
- 1 teaspoon coriander powder dhania powder
- 1/2 teaspoon red chili powder adjust to taste
- Salt to taste
- 2 tablespoons fresh coriander leaves chopped
- 1/2 teaspoon amchur dry mango powder
- 1/2 teaspoon garam masala
- Boil the potatoes until they are just tender. Drain, peel, and cut them into small cubes.
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, if using, and let them sizzle until they start to crackle.
- Add the chopped green chilies and grated ginger, and fry for a few seconds. Stir in turmeric powder, coriander powder, red chili powder, and salt.
- Add the cubed potatoes to the pan. Toss well to coat the potatoes with the spices. Cook for about 5-7 minutes, stirring occasionally until the potatoes are golden and crispy on the edges.
- Sprinkle amchur and garam masala over the potatoes and mix well. Cook for another minute or two.
- Garnish with chopped fresh coriander leaves before serving.
- Jeera Aloo can be enjoyed as a side dish with rotis, parathas, or as a part of a larger meal with dal and rice.
- The key to this dish is to sauté the potatoes well so they have a nice crispy edge with the flavor of cumin infused into them.
- Adjust the level of spice according to your taste preferences.