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Jeera Aloo - Cumin Potatoes
Jeera Aloo is a classic from Indian households. Cumin is the star of this simple and flavourful dish.
10 min
Preparation
15 min
Cooking
3
Servings
Easy
Difficulty
Ingredients
- Medium potatoes, cooked, peeled and cut into large cubes: 4 to 5
-
Cumin seeds (or caraway, or black cumin): 1 tablespoon
- Neutral oil or ghee: 2 tablespoons
-
Turmeric: 1/2 teaspoon
- Salt: to taste
- Lemon juice: a squeeze
- Green chilli (optional): 1
- Red chilli powder (optional): 1 pinch
Instructions
-
1
The Tadka: heat the oil, add the cumin seeds. Wait until they crackle (about 30 seconds). Be careful not to burn them!
-
2
Add the cooked potato cubes. Sauté on medium heat for 5 to 7 minutes until golden and crispy.
-
3
Sprinkle with turmeric, salt and chilli. Toss gently without crushing the potatoes.
-
4
Turn off the heat. Add a squeeze of fresh lemon juice and chopped coriander. Serve immediately.
Tips
Use waxy potatoes (such as Charlotte or Yukon Gold). If you use caraway instead, the dish takes on an Alsatian twist! Black cumin gives a more smoky, woody note.
Accompaniments
This dish will combine well with the following products.
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