Nothing is more quintessential to Indian food than the humble potato. Vegetarians abound, and for a lot of people, potatoes are one of most affordable, filling entrees one can provide.
Cumin is great for the system. Not only does it taste divine, and is ubiquitous in several cuisines in North and South America, Africa and Asia, but it’s great for digestion. You’ll find that many commonly used spices are included (especially in Indian cooking) not just for the taste, but what they do for your system.
Today for lunch, I’m having ‘Jeera Aloo’ or potatoes with cumin with some daal (yellow lentils boiled and then tempered with flavoured oil) and a whole wheat roti. It tastes good and the potatoes take like, no time at all to make. And, I tell you true, some days there’s nothing like a dinner of some curried potatoes with some flatbread or rice. So here’s the recipe.
- One small to medium sized red (or any color really) onion – julienned
- 2-3 medium sized potatoes, peeled and chopped to 1/3″ sized chunks (you can have larger chunks if you pre-cook the potatoes, but I can’t be bothered)
- 1 tsp whole cumin seeds (roasted of course)
- 2 tbsp vegetable or olive oil
- 1/2 tsp cumin powder
- 1/2 tsp haldi (tumeric) powder
- A dash of garam masala (optional)
- 1/2 tsp (or to taste) chilli powder (or 1/2 tsp green chilli paste or any spicy thing you like)
- 1 small clove of garlic sliced thin (optional)
- 5-6 curry leaves (if using dried, use more. These are optional since they’re hard to come by, but do make a huge difference to the taste)
- Salt to taste
- A few sprigs of fresh chopped coriander for garnish
- Heat the oil and add the cumin seeds.
- When the cumin seeds start to sputter, add the onion and fry till they’re a light brown.
- Add the garlic, and the potatoes. Fry for about 30 seconds till potatoes are well coated.
- Add the salt, chilli, tumeric, cumin powder. Fry for another minute. Try not to sneeze from the roasting spices.
- Add some water and let the potatoes cook on a medium flame until just about done.
- Add more water if necessary (you want a wee bit of sauce in this, but not much), throw in the curry leaves, let cook another couple of minutes.
- Garnish with coriander.