Indian Style Jeera Aloocumin Potato And Fennel Seeds N Rosemar Recipes

JEERA ALOO RECIPE (HOW TO MAKE JEERA ALOO) INDIAN CUMIN POTATOES

Steps:

• Take the peeled potatoes and chop them into small bite-size pieces.
• Heat 2 tbsp oil in a large skillet.
• Add cumin seeds and let it crackle for 30 seconds.
• Add chopped potatoes and saute.
• Now add turmeric powder, chili powder, and salt.
• Saute everything and cover the potatoes with a lid.
• Reduce the heat to low and let this cook for 5 minutes (saute every minute).
• After 5 minutes, remove the cover and saute the potatoes (the potatoes would have cooked and break easily).
• Now add garam masala and mango powder (amchur - if using).
• Saute and let this cook for another 4-5 minutes (this crisps the potatoes from outside).
• Turn off the heat and transfer the potatoes to a serving bowl.
• Serve hot with roti/ paratha or rice.

JEERA ALOO RECIPE

Steps:

• Start with dry roasting cumin seeds, coriander seeds, fennel seeds and dried red chilies until fragrant.
• Then, add the dry roasted spices and ½ teaspoon dry mango powder to the blender and blend to a coarse powder. The Jeera Masala is ready to use, set it aside.
• Heat oil in a heavy bottom pan. When the oil hot enough, reduce the flame to medium and add the cumin seeds and green chillies. Allow the cumin seeds to crackle for few seconds until fragrant, does not burn.
• Add grated ginger and sauté for few seconds.
• Then, add turmeric powder and cook for few seconds making sure it does not burn. Keep the flame medium as to avoid burning.
• Then add boiled baby potatoes, salt and toss very well, cover and cook on low for 3-4 minutes. Tip: Let the potato sear for few extra minutes to give nice crispy golden layer.
• After cooking boiled potatoes for few minutes, add ground jeera masala powder and mix. Cook on medium low for a minute only, cooking for too long may burn the masala.
• Finally, add lemon juice (or lime juice) and chopped cilantro leaves and toss.
• Serve hot with bread of choice, or dal rice or even with pulao rice.

INDIAN STYLE (JEERA ALOO)CUMIN POTATO AND FENNEL SEEDS N ROSEMAR

Steps:

• Parboiled the fingerling potatoes with skin in salted water.
• Once the potatoes is 80% cook cut in half put some olive oil n galic shallots thyme n toasted cumin seeds n fresh basil.
• Take some gorgonzola cheese put some cream n blend n mixer till smooth n creamy texture.
• Take some toasted fennel seeds n fresh rosemarry seasoned with kosher salt n wrapped the steak with this spice mix.
• Grill the the steak in your desired doneness.
• Served with blanched asaparagus.

INDIAN CUMIN POTATOES ( JEERA ALOO )

Steps:

• Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
• Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
• Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
• Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
• Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
• Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
• NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.