Jeera Aloo (Cumin Potatoes)


There are so many different types of Indian potato dishes but I think this i, by far, one of my favourites. Jeera Aloo (also known as cumin potatoes), is one of the first dishes my Mum taught me how to cook just before I moved away to university, namely because it doesnt require much prep or cooking time. Great as a main or a side dish. Infact, I’ve recently started making chappati wraps stuffed with these potatoes and taking them to work with me. Little bit more snazzier than my regular, plain ol’ cheese & tomato sandwiches :). Check out the recipe and let me know how what you think!

Serves 4

What we need:
4 potatoes-roughly 1lb in weight (I prefer red potatoes but you can use any)
1 tsp salt or according taste
1/4 tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
10 curry leaves, chopped (optional)
handful fresh coriander, chopped

How we do:

  • Boil potatoes until cooked and tender. You can also cook them in a microwave for approx 12 minutes. Chop into even, bitesize pieces on a board.
  • Sprinkle salt, paprika, mango powder and garam masala evenly on the potatoes and mix well.
  • Heat oil in non stick wide pan or wok. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions. Stir well and add the potoaoes.
  • Mix the pototoes and add the coriander.
  • You’re done! Serve with hot chapatis and enjoy.

Punjabi Paneer Mattar

Paneer mattar is a classic Punjabi party dish. For those who aren’t familiar with paneer, it’s a type of Indian cheese. Mild in taste but creamy in texture , paneer works well with really flavourful masalas as it absorbs all the aromas and seasonings of the spices. Paneer comes in two forms. If you make it at home it’s in a crumbles cottage cheese type consistecy (recipe here). If you get it from the store, it comes in block form. Today’s recipe uses the latter form. This dish is delicious and always goes down well at the The Spice Club. This recipe is dedicated to Matt Hall @codebeef who was our 600t follower on Twitter!

Serves 4

What we need:
5 tbsp olive oil
1 block of paneer (approx 250g), cut into 1 inch cubes
1 tsp cumin seeds
1 tsp turmeric powder
1-2 tsp salt (or according to taste)
1 tbsp ginger, grated
2 cloves garlic, grated
1 medium onion, finely chopped
1 tsp paprika
1 tsp garam masala
1/2 tsp coriander powder
1 green chilli, finely chopped
handful of fresh coriander, chopped
1/2 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)

How we do:

  • In a non stick frying pan, heat 1 tbsp olive oil. Add the cumin seeds. Once they begin sizzle, add the paneer cubes. Now add the salt and half of them amount of turmeric powder.
  • Lightly fry until paneer turns golden on both sides. Remove from heat.
  • In a food processer, add the onion, garlic, ginger and chilli. Now add the salt, paprika,  turmeric powder, coriander powder, garam masala and half the amount of coriander. Blitz until a coarse paste has been formed
  • In a pan, heat the remaining olive oil.  Add some cumin seeds and allow them to start sizzling. Now add the ground masala paste. Cook on medium heat until golden brown stirring continuously.
  • When you see the masala paste is nice and golden, add the plum tomatoes and mash well so it blends with the masala. Keep stirring and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the peas. Mix well and toss in the fried paneer.
  • Add water so it is just covering the vegetables and paneer and continue and bring to boil. Let it reduce to about half the amount. Check for salt and adjust accordingly.
  • Sprinkle in the fresh coriander and you’re done! Best served with hot, fresh chapatis.

Spicy Okra (Bhindi) with Yellow Peppers and Onions

I love making this okra dish. It’s one my brother’s favourite dishes and he ensures that it is made at least once a week in the house. He does nothing to help his desire become a reality of course, apart from vocalizing his wants in the kitchen. However, luckily for him, I’m an amazing sister (and it’s ridiculously easy to make, but don’t tell him that). Best served with chapatis and a lot of people eat it with yoghurt too. The good thing about okra is that it can be made in so many ways-I think this is my third okra recipe now! Also, it’s really nutritious.
Check it out, let me know how what you think 🙂

Serves 4:

What we need:
1lb okra
3 tbsp olive oil
1 onion sliced
1/2 yellow pepper, diced
2 tomato roughly diced
1 tsp cumin seeds
Pinch of asafoetida powder
1 1/4 tsp salt
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp amchur (mango powder)
Handful fresh coriander (cilantro)

How we do:

  • Heat oil in pan. Add the cumin seeds. Once they begin to sizzle, add okra, salt, turmeric powder and asafoetida powder. Cook for 5 minutes, stirring continuously on medium heat.
  • Add the onion, yellow pepper and the rest of the spices except amchur. Mix and cook until you see the sticky threads disappear.
  • At this point, add the tomatoes, fresh coriander and amchur and cook for a further 5 minutes.
  • When you see the oil has separated from the okra, your dish is ready!
  • BALLE BALLE! Enjoy 🙂