Jeera Aloo Recipe Indian Cumin Potatoes
My take on jeera aloo (cumin potatoes) uses skin on new potatoes rather than peeled floury potatoes and they are cooked in ghee, loads of cumin seeds and other Indian spices to create a delicious and simple side dish.
Servings 2 Servings
Calories 324kcal
Ingredients
- 400 g New Potatoes 14oz
- Salt for Boiling Potatoes plus Extra to Taste
- 1 Bay Leaf
- 2 tablespoon Ghee
- 1½ teaspoon Black Cumin Seeds
- 1 Green Chilli Pepper
- 1 Clove Garlic
- 5 cm Cinnamon Bark 2" Piece
- ½ teaspoon Kashmiri Chilli Powder
- ½ teaspoon Garam Masala
- Lemon Juice To Taste
- Handful Fresh Coriander
Instructions
- Begin by bringing a 20cm (8") saucepan of well-salted water to a boil, I use 1½ teaspoons of salt in a pan this size.
- Cut the potatoes into bite-sized pieces, and once the water is boiling add them to the pan with the bay leaf and boil them until tender, this will take around 15-18 minutes.
- Whilst the potatoes are boiling, peel and finely chop the garlic clove.
- Cut the green chilli into thin rounds.
- Finely chop the coriander.
- Drain the potatoes.
- Heat a 25cm (10") pan over a medium-high heat and when it is hot, add the ghee.
- Once the ghee melts add in the cumin seeds and the cinnamon bark and cook until fragrant, this should take 1-2 minutes.
- Toss in the garlic and green chilli and cook for 1 minute stirring constantly.
- Just before you add the potatoes, have a quick taste of them for salt, add the potatoes, sprinkle over the chilli powder and garam masala (and salt if required). stir and toss to coat then cook until the potatoes are a little golden. This will take around 5 minutes.
- Add lemon juice to taste, I usually add around half of a tablespoon, then serve with freshly chopped coriander.
Nutrition
Serving: 1 | Calories: 324kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 58mg | Fiber: 7g | Sugar: 3g
