Jeera Aloo Recipe Video
If you are unfamiliar with Indian spices/ingredients you can still cook this curry without making a trip to an Ethnic grocery store. All the seasonings used in this are available are Target/Publix/Whole Foods/Trader Joe's/Kroger.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
2 large potatoes (Russet potatoes) or new potatoes
1 heaped tsp cumin seeds
2 tsp dhania powder
1 tsp cayenne pepper/red chilli powder/cajun seasoning
1/2 tsp Turmeric
Salt to taste
2 tsp of olive oil (or whatever you like to cook with)
Directions
Peel the potatoes (if your are using russet potatoes) and chop them up into small cubes.
You won't need to do this, if you use the frozen hashbrown potatoes, since they are all chopped up and ready to go. If you are using the hashbrowns-go ahead and thaw them out.
Heat the oil in a large pan, and once it heats up, throw in the cumin seeds.
Once the cumin crackles, add the dhania powder, cayanne pepper and turmeric and stir it for a minute or two until the masala cooks a bit.
Add the potatoes and salt to taste and toss it well to mix all the seasonings.
Keep tossing it for a few minutes, and place a lid on the pot to cook the potatoes all the way through.
After 15 minutes, open the lid, and check if the potatoes are cooked(run a knife through the potatoes, and if it slides out easily, you're in business!)
Check the potatoes for seasoning, adding more masala/salt as required.
Serve the potatoes hot off the stove.
If you like your potatoes crispy, then stick them in a toaster oven on broil for 10 minutes or so, and devour hot!
This curry tastes fabulous with some dal chawal. Alternately you could eat it with parathas/tortillas or stuff it between a couple of slices of bread thats been spread with mango chutney and grill it in a panini grill to make curried paninis!
You won't need to do this, if you use the frozen hashbrown potatoes, since they are all chopped up and ready to go. If you are using the hashbrowns-go ahead and thaw them out.
Heat the oil in a large pan, and once it heats up, throw in the cumin seeds.
Once the cumin crackles, add the dhania powder, cayanne pepper and turmeric and stir it for a minute or two until the masala cooks a bit.
Add the potatoes and salt to taste and toss it well to mix all the seasonings.
Keep tossing it for a few minutes, and place a lid on the pot to cook the potatoes all the way through.
After 15 minutes, open the lid, and check if the potatoes are cooked(run a knife through the potatoes, and if it slides out easily, you're in business!)
Check the potatoes for seasoning, adding more masala/salt as required.
Serve the potatoes hot off the stove.
If you like your potatoes crispy, then stick them in a toaster oven on broil for 10 minutes or so, and devour hot!
This curry tastes fabulous with some dal chawal. Alternately you could eat it with parathas/tortillas or stuff it between a couple of slices of bread thats been spread with mango chutney and grill it in a panini grill to make curried paninis!
Chef
