Jeera Aloo
A delightful Indian dish featuring spiced potatoes and cumin, perfect for a quick weeknight meal.
Method
- 1
Boil the potatoes until tender, then peel and cut into cubes.
- 2
Heat oil in a pan and add cumin seeds, allowing them to sizzle.
- 3
Add finely chopped onion, green chilli, ginger, and garlic. Sauté until the onion turns golden.
- 4
Stir in turmeric and coriander powders, mixing well with the onions.
- 5
Add the potato cubes, season with salt, and gently mix to coat in spices.
- 6
Cook for a few minutes to allow the flavours to meld.
- 7
Garnish with fresh coriander leaves before serving.
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •2 tsp coriander powder
- •1 tsp salt
- •2 tbsp fresh coriander, chopped
- •3 medium potatoes, cubed
- •1 large onion, finely chopped
- •1 green chilli, finely chopped
- •1/2 tsp turmeric powder
Notes
- •Adjust the number of green chillies to taste for spiciness.
- •Can be served with chapatis or rice.
- •Leftovers can be stored in the fridge and reheated easily.
- •For a richer flavour, add a squeeze of lemon juice before serving.
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