Aloo Jeera

Tender potato cubes with lightly seared edges, coated in oil infused with toasted cumin. Vibrant turmeric colors the dish while fresh coriander provides a sharp herbaceous finish.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 254
• Protein: 4 g
• Carbs: 29 g
• Fat: 12 g

Ingredients

• 600 g Potato ( cut into 2cm cubes )
• 3 tbsp Sunflower oil
• 1 tbsp Whole cumin seeds
• 0.5 tsp Turmeric powder
• 1 tsp kashmiri chili
• 0.5 tsp Ginger powder
• 1 piece Hot chili pepper optional ( fresh, deseeded and sliced )
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Dried mango powder (Amchur)

Instructions

1. Potato preparation

   Peel the potatoes and cut them into 2 cm cubes. Plunge them into boiling salted water. Cook until the tip of a knife enters the flesh without resistance, but the cubes must remain firm and not mash.

2. Cumin roasting

   In a sauté pan, heat the sunflower oil. Toss the cumin seeds into the hot fat. As soon as they crackle and a nutty smell escapes, add the ginger powder and finely chopped chili.

3. Sautéing and coating

   Add the drained potatoes to the sauté pan. Sprinkle with turmeric, Kashmiri chili, and amchur. Sauté over high heat so the spices coat each piece and the edges become slightly crispy.

4. Finishing

   Turn off the heat. Add the chopped fresh coriander. Mix gently one last time so as not to break the potatoes. Serve immediately while hot.

Chef's tips

• Do not overcook the potatoes in water; they should finish browning in the pan without turning to mash.
• The cumin should brown slightly but never turn black, or it will become bitter.
• Use a heavy-bottomed pan for better heat distribution during sautéing.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a drizzle of oil to regain crispiness.