JEERA ALOO RECIPE
This Aloo jeera is a delicious cumin flavored boiled potato dish which you can prepare just in few minutes with handful of ingredients only. Serve with Indian breads for main course or enjoy it like a snack or appetizer.
Provided by Farrukh Aziz
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 168 kcal, Carbohydrate 23 g, Protein 2 g, Fat 7 g, Sodium 10 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BABY POTATOES WITH CUMIN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the Grilled Boneless Leg of Lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
BAKED WHITE SEA BASS WITH DRUNKEN BABY POTATOES AND CUMIN RICE
A healthy recipe suitable for a main-course. Was just inspired by the premium quality Fish and Baby Potatoes I came across in the supermarket.
Provided by Vic Krishnan Kannan
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
- Place the fish fillets on the bed of ginger and spring onion.
- Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
- Sprinkle rock salt.
- Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven).
- Boil the baby potatoes in salt water.
- Halve the boiled baby potatoes. Do not peel the skin.
- Soak the baby potatoes in the rice wine for half an hour.
- Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down) and pour whatever is left of the marinade onto the potatoes.
- Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven).
- I baked the fish fillets and the baby potatoes together in the same pan.
- Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
- Cumin Rice.
- Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.).
- Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
- Turn off the gas (there will be liquid on top of the rice), cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.
Nutrition Facts : Calories 776.7, Fat 6.3, SaturatedFat 1.5, Cholesterol 82, Sodium 1678.4, Carbohydrate 123.9, Fiber 14.1, Sugar 6.6, Protein 49.6
CUMIN POTATOES
This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!
Provided by JustJanS
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut into 2cm cubes.
- Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
- Pour the oil over and tumble the potatoes around until they are well covered.
- Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
- Serve with Eastern style meals.
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