Jeera aloo is Hindi for “cumin potatoes”. Cumin seeds are the main ingredient. So do not use cumin powder. Chilies are spicing things up a bit. All in all it’s a delicious dish that is quick and easy to prepare.
Recipe: Cumin Potatoes – Jeera Aloo
Amount: 6 servings
600 g potatoes, boiled and cubed
2 tbsp vegetable oil
1 tbsp whole coriander seeds
2 tsp whole cumin seeds
2 green chilies, slit lengthways
3 cm fresh ginger, sliced very thinly or grated
1 tsp red chili powder
¼ tsp turmeric powder or 1 piece fresh turmeric
salt to taste
2 tsp mango powder (amchoor powder)
handful of coriander leaves, chopped
- At first prepare the potatoes. Clean and wash them. After that boil the potatoes gently with the skin on for about 10 minutes. Then peel and cut them into 4 cm cubes. Set aside the potato cubes when done but keep them warm.
- Heat a pan without oil. Dry roast the coriander seeds and 1 tsp cumin seeds until they are fragrant in the pan. Remove them from the heat and let them cool before crushing with a mortar.
- Heat the oil in a big saucepan and add remaining cumin seeds. Once they are sizzling and fragrant, stir in the sliced green chilies and sliced, crated ginger. Together with the fresh turmeric (if using). Saute for a minute. Afterwards reduce the heat. Now add the roasted spice powder, turmeric powder (if using), chili powder and salt. Stir well until all the ingredients are combined.
- Now it’s time to add the boiled and cubed potatoes. Mix well until the potatoes are coated with the seasoning.
- Then cook on a gentle heat for 10 minutes stirring occasionally. You don’t want them to turn into mash. Make Masala Mashed Potatoes instead.
- Last add the amchoor powder and garnish the cumin potatoes – jeera aloo with coriander leaves.
Fresh or whole dried spices simply taste better. Grind them yourself in a mortar.