Cherry & Dennis Helper Habitat
Indian Cumin Potatoes (Jeera Aloo)
印度孜然薯仔
Recipe overview
Boiled potatoes are gently tossed with toasted cumin seeds, ginger and turmeric, then finished with lemon and coriander.
01
Ingredients
Main ingredients
- about 600 g, 3 to 4 Potatoes
- about 1 tsp, grated Ginger
- about 1 tsp Lemon juice
- a small handful Coriander leaves
Spices
- 2 tsp Cumin seeds
- ½ tsp Turmeric powder
- about ½ tsp Salt
Oil for frying
- 2 tbsp Neutral cooking oil
02
Tools
- Large pot
- Colander
- Knife and cutting board
- Frying pan
- Spatula
- Bowl
03
Steps
Step 1
Wash potatoes
Scrub potato skins under clean water.
Step 2
Boil water
Bring enough water to a boil in a large pot.
Step 3
Add whole potatoes
Add whole potatoes, keeping them just covered by the water.
Step 4
Cook until tender
Boil over medium heat for about 15 to 20 minutes, until a chopstick goes in easily.
Step 5
Drain and cool
Drain potatoes in a colander and cool until safe to handle.
Step 6
Peel potatoes
Remove the skins from the cooked potatoes.
Step 7
Dice potatoes
Cut potatoes into cubes about 2 cm wide.
Step 8
Heat oil
Heat oil in a frying pan over medium heat.
Step 9
Toast cumin
Add cumin seeds and stir gently for about 30 seconds until fragrant; do not burn.
Step 10
Add ginger and turmeric
Add grated ginger and turmeric; stir quickly for about 20 seconds.
Step 11
Toss potatoes
Add potato cubes and salt. Toss gently for about 4 to 5 minutes until hot and coated in spices.
Step 12
Finish and serve
Chop coriander leaves. Turn off heat, stir in lemon juice, sprinkle coriander and serve.
Common mistakes
- Uncooked potatoes will not soften in this short stir-fry. Burnt spices taste bitter.
Tips
Start with less salt and adjust before serving. Omit coriander if it does not suit your household.
