Jeera Aloo Cumin Potatoes
Boiled potato cubes tossed in cumin seeds bloomed in hot oil with turmeric and green chile, pan-fried until the edges crisp and finished with amchur and lemon. Dry-textured, meant to go alongside dal and roti.
- 1
Cover the potatoes with cold water in a saucepan, add 1/2 teaspoon of the salt, and boil for 10 to 12 minutes, until a knife enters with slight resistance. Drain and let them steam dry.
- 2
Heat the oil in a wide skillet over medium-high heat until it shimmers. Add the cumin seeds and dried red chile and let them sizzle for 20 seconds, until the cumin darkens a shade and smells toasty.
- 3
Add the green chile, turmeric, ground coriander, and red chile powder and stir for 10 seconds, keeping the spices moving so the turmeric does not scorch.
- 4
Add the potatoes and the remaining salt. Spread them in one layer and cook 8 to 10 minutes, turning only every 2 to 3 minutes, until the edges are browned and crisp.
- 5
Turn off the heat and toss with the amchur, cilantro, and lemon juice. Serve hot.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons cumin seeds
- 1 dried red chile, broken in half
- 1 green chile, slit lengthwise
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red chile powder
- 1/2 teaspoon amchur
- 2 tablespoons cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- 1
Cover the potatoes with cold water in a saucepan, add 1/2 teaspoon of the salt, and boil for 10 to 12 minutes, until a knife enters with slight resistance. Drain and let them steam dry.
- 2
Heat the oil in a wide skillet over medium-high heat until it shimmers. Add the cumin seeds and dried red chile and let them sizzle for 20 seconds, until the cumin darkens a shade and smells toasty.
- 3
Add the green chile, turmeric, ground coriander, and red chile powder and stir for 10 seconds, keeping the spices moving so the turmeric does not scorch.
- 4
Add the potatoes and the remaining salt. Spread them in one layer and cook 8 to 10 minutes, turning only every 2 to 3 minutes, until the edges are browned and crisp.
- 5
Turn off the heat and toss with the amchur, cilantro, and lemon juice. Serve hot.