Jeera Aloo Food

INDIAN CUMIN POTATOES ( JEERA ALOO )

Indian Cumin Potatoes ( Jeera Aloo ) image

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".

Provided by Inge 1505

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 164.2, Fat 3.7, SaturatedFat 0.5, Sodium 341.5, Carbohydrate 30.2, Fiber 3.9, Sugar 1.4, Protein 3.6

JEERA ALOO RECIPE

Jeera Aloo Recipe image

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

Ingredients

1 ½ teaspoon Cumin Seeds
2 teaspoon Coriander Seeds
½ teaspoon Fennel Seeds
2-3 Dried Red Chilies
½ teaspoon Dry Mango Powder
1.1 lb Baby Potatoes (boiled and peeled)
1 ½ teaspoon Cumin Seeds
2-3 Green Chilies (slit)
½ teaspoon Turmeric Powder
1 teaspoon Ginger (grated)
2-3 tablespoons Oil
Juice of 1 lemon
Salt according to taste

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

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