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 becau
se 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.
It was not long before the assistant manager of the restaurant, Francis, greeted us and showed us to the chef’s table located inside a private dining room featuring glass walls so we could look into the Benares kitchen and watch the chefs as they prepared our meal. I was trying to remain quite calm and cool as I walked in but I was so excited underneath!