Here's the great thing about jeera aloo. Ok there are a few great things: it's dead easy and quick to make, it's great on its own with just rotis and some yogurt, it's also a great and no-fuss side dish if you're putting together a fancy main, and it's delicious.
Here's how you pull it off.
Prep Time - 10 min
Cook Time - 35 min
Total Time - 40 min
- Potatoes - 4 large (peeled and diced)
- Cumin seeds - 2 tsp
- Coriander - a handful/small bunch, coarsely chopped
- Coriander powder - 1 heaped teaspoon
- Vegetable or sunflower oil - 2 tbsp
- Red chilli powder - 1/2 tsp
- Heat oil in a non-stick pan, on medium heat
- Add the cumin seeds
- When they start crackling/turning colour, add the diced potatoes
- Stir to coat the potatoes with the cumin seeds and oil
- Sprinkle the coriander powder and chilli powder and salt
- Stir to coat the potatoes with the spices
- Cover and cook for 30 minutes, opening and turning over the potatoes once in a while, to ensure they don't stick to the bottom of the pan
- When the potatoes have cooked, add the coriander leaves and mix through
- Allow to cook open for 1 or 2 more minutes
- Turn the potatoes over again and cook for a couple more minutes. They're done when the inside is soft and the outside is turning brown and crisp
- Test to see if the potatoes have cooked by poking with a sharp knife. Does it go through easily and does the potato piece feel soft against the knife?
- Serve with chapattis/rotis/pooris and yogurt. That's all you need!