Jeera Aloo Cumin Potatoes 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.

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.