Jeera Aloo (Potatoes sauteed in Cumin Seeds and Spices)



HAPPY BIRTHDAY TO MY SIS-IN-LAW, GB...
CELEBRATING THE BIG 4-0!!!


Potatoes are so versatile.  There are countless ways of making them, you can choose to add vegetables, or add some gravy, or really spice things up, or just keep it simple flavored with a few spices.  No matter what you decide, an Indian potato dish will always taste great. 

This dish is another one of my Mom's creations... however she makes this dish with boiled potatoes; I chose to use uncooked potatoes.  There is a slight difference in the taste, I like both versions.  Jeera Alu is a great subzi to make when you don't have much time.  This subzi is a tangy and dry dish, meaning no tomato, no onions, no gravy, so I love eating this dish with rice, accompanied with yogurt and pickle on the side.  Trust me on this.  I chose to make this in a Cast Iron skillet, it just tastes better, or you can use a skillet of your choice.


NUTRITION: Potatoes are a good source of Vitamin C and Fiber.

INGREDIENTS:
  • Oil - 1.5 tbsp
  • Potatoes - 4 medium (peeled and cubed)
  • Cumin Seeds - 1.5 tsp
  • Red Chili Powder - 1/2 tsp
  • salt to taste
  • Coriander Powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Mango Powder - 2 tsp (here is your secret ingredient)

DIRECTIONS:
1. Peel and cube the potatoes into small cubes.



2. Heat the pan on medium heat and wait until it is really hot.  Add oil.  Add cumin seeds.  Saute for 30 seconds or until cumin seeds turn slightly red.


3. Add cubed potatoes.  Combine.  Allow this to cook for 5 minutes, the potatoes will brown slightly.


4. After 5 minutes, add the red chili powder and salt.  Combine.  Allow this to cook for a few minutes. 


5. Lower heat to dial #2 (if using Cast Iron), dial #3 (if using nonstick or stainless steel).  Cover with a lid and let this cook for 15 minutes.  This will steam the potatoes and soften them.


6. After 15 minutes... add the coriander powder and some more salt as needed.  Toss gently and cook for another 15 minutes, without a lid on low heat.  This will crisp up the potatoes lightly.


7. This is what you should have.


8. Add the garam masala. 


9. Add the mango powder (Amchoor)... this makes the dish slightly tangy.  Toss gently.  Salt as needed.  Turn off the gas.  Serve hot.


10. DO YOU SEE THE STEAM?  Verdict?

7 comments:

  1. This potato dish you made, "Jerra Alu", looks so freakin good!

    ReplyDelete
  2. Thanks Jhiane... perhaps I can make it for you someday, now that you are VEGAN :-)

    ReplyDelete
  3. Came across your blog through foodgawker, these looks delicious. Plus I once had to buy amchoor for a certain recipe and now have tons of it with no idea what to do with it...what sort of potatoes do you use? I always have red on hand but I know those may not be the best...
    -julia

    ReplyDelete
  4. Hi Julia.. thanks for the comment, really appreciate it.

    Ok, you can use any kind of potatoes, Idaho, Red will work too. For red, you can choose to leave the skin on.
    Amchoor is used in quite a few dishes... try the Punjabi Kadhi Recipe (basically curry in a yellow gravy cooked with ChickPea flour). Amchoor is used as a final seasoning for many recipes... it gives the dish a tangy flavor. The "Okra Fry" dish also contains Amchoor. I will work on more recipes with this.

    Hope this helps. Let me know!!
    -ngs

    ReplyDelete
  5. Hey, the recipe looks good. I also make this dish quite often and I have to say that I always use raw potatoes and sometimes I don't bother peeling them! Also, I start off with slightly browning garlic in oil (at least 3 cloves) before adding the potatoes and roasted cumin seeds. If I can't get mango powder I use a few drops of lemon juice or tamarind juice. This is a great dish that I usually have with sada roti or fried bakes[if you're a Trini yuh know what I mean];).

    ReplyDelete
  6. ey, the recipe looks good. I also make this dish quite often and I have to say that I always use raw potatoes and someti http://www.pandoracheap.com/pandora-bracelets.html mes I don't bother peeling them! Also, I start off with slightly browning garlic in oil (at least 3 clov

    ReplyDelete
  7. the recipe loo runescape gold ks good. I also make this dish quite often and I have to say that I always use raw po cheap rs gold tatoes and sometimes I don't bother peeling them! Also, I start off with slightly gold for runescape browning garlic in oil (at least 3 cloves) before adding the potatoes an rs for gold d roasted cumin seeds. If I can't get mango powder I use a few drops of lemon juice or tamarind juice. This is a gre runescape at dish that I

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