I know I have mentioned this enough on the blog, but I’ll say it again for the ones who are here for the first time. I don’t cook potatoes much because my husband isn’t very fond of them. Though, I love them a lot. Sometimes, a kilo of potatoes may even last for more than a month and then sometimes they are all consumed within a day, as in this dish. My husband is gone to his hometown so it was quite obvious that the first thing I cook would be something that he dislikes to eat.
Friends, allow me to introduce you to a classic north Indian dish- Jeera Aloo. A spicy dish with a bit of tang and nuttiness from cumin seeds. It’s a simple recipe, with few ingredients and little effort. But, it’s absolutely delicious and such a crowd pleaser. Adding cumin in ground and seed form is the KEY to beautiful flavors – it cannot be substituted with any other spice. And, don’t be afraid of using it. Cumin is a gently warming spice its aroma and flavor works wonder in roast recipes.
With no onions, no garlic and no tomatoes, this dish is a great example of how potatoes can be prepared, with the vegetable being the star. The minimum spices used in this dish coat the potatoes well giving it a burst of flavors in every bite. A touch of mango powder and lemon juice add extra charm.
This dish can be enjoyed on its own with a leafy green salad or as a side with rice and any lentil or curry. Whenever I make this dish as a side, I only serve “Pili daal” (yellow mung daal ) along with it because jeera aloo is so delicious that you will be going for second and third helpings so I balance the meal with something light.
Which potatoes are best for this dish?
To be completely honest, any shape and size of potato would be great but mini potatoes do make this dish look better. Serve the dish right in the pan you cooked as I did here or you can even serve them on a platter with some toothpicks. If you have to use regular potato just cut them in small after you’ve boiled them.
I hope you make this recipe for your family. if you enjoy it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message. I am on almost all the social media you are in and you can find me, on Facebook, Twitter, Instagram and Pinterest. Let’s stay in touch.
A classic Indian potato dish with a lovely flavor of cumin
Ingredients
- 900 g mini potatoes
- 2 tsp salt
- 2 tbsp. oil
- 1 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp (+) red chili powder
- 2 green chili, chopped
- 1/4 tsp turmeric powder
- 1 tsp amchur (dried mango powder)
- Juice from 1/2 lemon
- Salt to taste
- 2 tbsp. cilantro leaves or mint
- 1 " ginger, cut into fine julienne
Instructions
- Scrub the potatoes clean. Remove any blemishes. Poke them in the middle with fork at two places (If your potatoes are not bite-sized, then cut them in half or quarter).
- Place potatoes in a large saucepan and cover with cold water by two inches. Add salt and stir to dissolve.
- Bring to a boil over high heat. Reduce to a rolling simmer and cook for 5-7 minutes or until the potatoes are fork tender. Drain the water.
- Take a pan and dry roast 1/2 cumin and 1/2 tsp coriander seeds (you can use more if you like). Grind them coarsely.
- Heat oil in a cast iron skillet or a regular pan. Once the oil is hot, add 1 tsp cumin seeds. Let it splutter softly.
- Immediately add the potatoes, followed by turmeric, chili powder and salt to taste.
- Mix well so that the spices coat the potatoes. Cover and cook on medium flame for 5 minutes to to get potatoes light brown at a few spots. We do not want to crisp them fully or else the potatoes will not absorb the spices.
- Squeeze lemon juice. Add the coarsely ground spices, amchur powder, chopped green chilies. Toss well and bring the pan off heat.
- Serve immediately garnished with ginger julienne and cilantro.
Notes
My recipe calls for Amchur powder, if you can not find it use lime powder or may be just lemon juice but it won't match the depth of flavor that you get from dry mango powder.
Bringing this recipe to the linky CookBlogShare hosted by Jacqui @Recipes made easy. Also to Fiesta Friday, cohosted by laurena@Lifediethealth and Kat @Kat’s9Lives.
Life Diet Health
Oh wow! My hubby doesn’t really do potatoes either – and he doesn’t do cumin seeds! These sound absolutely delicious and definitely something I will try soon! Thanks for sharing at Fiesta Friday (don’t forget to add the co-hosts links in too with the party link)!
Balvinder
Done.
angiesrecipes
My husband doesn’t eat potato unless it’s fries 🙂 This looks really super delicious and healthy as well.
Blackswan
Definitely love to have that! Come join our Giveaway to Win Feng Shui Watches by Hochste Timepiece Worth Over $500 Open to All Worldwide!
Monika Dabrowski
This sounds and looks so appealing, full of flavour and aroma!
Jacqui Bellefontaine
Ohh yummy! Unlike your other half, Mr B love his potatoes because of his Irish heritage I’m sure he and I would love this dish.
Thank you for sharing with #CookBlogShare
Juliana
Oh we love potatoes…and I am loving all the spice in this dish…and yes, the little ones look much prettier than the large ones…thanks for the recipe Balvinder.
Have a wonderful week!
Jeff the Chef
I’m in a similar boat. I love potatoes and could eat them very day, but my husband – he likes them, but doesn’t love them. He only wants a few forkfuls now and again. So, I’ll wait until he’s away, and then I’ll make this dish!
Maria
I’m a huge fan of potatoes. Could finish half of this plate off all by myself! Mini potatoes really do make the dish look very pretty. I’m loving this straight forward recipe with loads of flavour.
Judee
Everyone loves potatoes here and I can’t wait to try this delicious looking recipe. I hope I can find the dried mango powder.
Judee
I tried the recipe Balvinder and we enjoyed it. So I posted it on my blog. Come look!
Balvinder
Thank you! I am happy you enjoyed it.