Jeera Aloo – potatoes in cumin

Jeera AlooJeera Aloo or Aloo jeera: cumin potatoes and the litmus test for all self-respecting restaurants in our family. Most restaurants are delighted to make this off-menu dish (although why it is always off-menu defeats us) as it is requires absolutely no effort – fry some cumin and potatoes together, season with turmeric, and Bob’s your uncle.

But no, there are restaurants that don’t want to oblige. In our opinion this is because either a) they actually don’t have a kitchen at the back but get things shipped in to be heated up to thermonuclear temperatures in their huge microwaves or b) the milk of human kindness does doth run dry in the management – I mean come on, if someone wants Jeera Aloo just give them the Jeera Aloo. Right?

Having said all this – I must confess I am a meanie at home. I only make Jeera Aloo when I am feeling kindly disposed towards the husband and the child as I just do not have the patience for all the stirring to ensure that the potatoes are cooked consistently and don’t stick to the bottom of the pan… AND BURN!

So, we eat this often only when my mum comes over to stay. Otherwise, pretty rarely.

Enjoy the recipe

Jeera Aloo Recipe

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
A very simple dish of potatoes and cumin seeds. Delicious!

Ingredients

  • 6 medium-sized potatoes (cut into small pieces)
  • 3 tsp. cumin seeds
  • 1 green chilli (optional)
  • 1 tsp. chilli powder
  • 1 tsp. turmeric
  • 3 tbs. sunflower oil
  • Coriander to garnish
  • Salt to taste

Note

This dish is all about the stirring to ensure that the potatoes don't stick to the bottom and burn. So make sure you are attentive and stir regularly!

Directions

Step 1
Heat up the oil in a saucepan and when it is hot add in the cumin seeds.
Step 2
When the cumin seeds start to splutter, add in the green chilli, potatoes, turmeric, red chilli and salt.
Step 3
Stir frequently until potatoes are cooked. If potatoes stick to the bottom whilst cooking, sprinkle a few drops of water on the mixture.
Step 4
Garnish with coriander.
Step 5
Serve hot with naan and yoghurt.