Aloo Jeera

    (107)
    35 mins

    Yummy aloo cooked with cumin, turmeric and masale. Great on its own or with fresh, hot chapati and raita.


    104 people made this

    Ingredients
    Serves: 8 

    • 1kg potatoes
    • 2 tablespoons olive oil
    • 2 tablespoons cumin seed
    • 2 tsp ground turmeric
    • 2 tsp curry powder (basic recipe: equal parts coriander powder, cumin powder, 1/2 the turmeric, chilli powder to taste)
    • 2 tsp coarse sea salt
    • 1 teaspoon freshly ground black pepper
    • handful chopped fresh coriander

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place whole potatoes into a pan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
    2. Heat oil in a large frying pan over medium high heat. Cook the cumin, turmeric and curry powder for 1 minute. Add potatoes, and cook until slightly crisp. Toss potatoes with sea salt, pepper, fresh coriander and serve hot.

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    Reviews and Ratings
    Global ratings:
    (107)

    Reviews in English (83)

    by
    90

    Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To make the flavor go all the way through the potatoes, she simply fried cut raw potatoes with the spices, and at least 4 Tbls of oil, for about 5 minutes and then added water and then pressure cooked everything together. The flavor went all the way through the potatoes! I have done this with just a covered pot and let it cook longer. Glad this great dish is on the site!  -  04 Jan 2005  (Review from Allrecipes US | Canada)

    by
    26

    A truly delicious side dish! We had it with Basmati rice and Indian Chicken Curry II. I did follow the advice of a previous reviewer and reduced the salt to just 1 tsp.. It was excellent.  -  16 Sep 2007  (Review from Allrecipes US | Canada)

    by
    24

    A Keeper - you must like cumin and curry!!! Had to use regular potatoes - put them whole in jackets in water, brought to boil, boiled another 20 min. When cooled, peeled off jackets. Cut potatoes into 1/4 in. slices. Followed recipe - having to use a bit more oil than called for. They are great hot and at room temperature - and what little was left I ended up noshing on cold for a snack the next day.  -  05 Jan 2004  (Review from Allrecipes US | Canada)

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