Indian Cumin Potatoes ( Jeera Aloo ) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor. A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's Introduction to Indian Cooking . Ingredients:
1 1/2 lbs waxy potatoes |
1/2 teaspoon salt |
1/2 cup water |
1 tablespoon oil |
1 teaspoon cumin seed (not ground!) |
1/2 teaspoon turmeric |
1 pinch salt, to taste |
2 tablespoons fresh coriander or 2 tablespoons parsley, minced |
Directions:
1. Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
2. Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
3. 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.
4. 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.
5. 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.
6. 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.
7. NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.
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