Table Indienne
Jeera Aloo - Cumin Potatoes
Jeera Aloo is a staple in Indian homes. Unlike French fries or classic sautéed potatoes, here cumin is the star. For a twist, swap regular cumin for caraway (more aniseed) or black cumin (smokier, woodier).
Ingredients
- Medium potatoes, pre-boiled, peeled and cut into large cubes: 4 to 5
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Cumin, caraway or black cumin seeds: 1 tablespoon
- Neutral oil or Ghee (clarified butter): 2 tablespoons
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Turmeric (for the golden colour): 1/2 teaspoon
- Salt: to taste
- Lemon juice: a squeeze
- Green chilli (optional): 1
- Red chilli powder (optional, for flavour without the burn): 1 pinch
Instructions
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1
The "tadka" (tempering): heat the oil in a large pan. Add the cumin (or caraway) seeds. Wait until they start to crackle and release their aroma (about 30 seconds). Be careful not to burn them!
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2
Sprinkle in the turmeric, salt and chilli powder. Stir gently to coat each potato without mashing them.
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3
Browning: add the cooked potato cubes. Stir-fry over medium heat for 5 to 7 minutes until golden and crispy on the edges.
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4
Final touch: turn off the heat. Add a squeeze of fresh lemon juice and, if available, a little chopped coriander or flat-leaf parsley. Serve immediately.
Tips
The potato: use firm-fleshed potatoes (like Charlotte or Amandine) so they hold up during cooking and don't turn to mash in the pan. Caraway or black cumin: with caraway, the dish gets an Alsatian or Central European feel that French palates love. Black cumin gives a more "rustic" and elegant touch.
Accompaniments
This dish will combine well with the following products.
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