This recipe I am posting for S’s cousin Manju. One of these days we had invited her family for lunch. Amongst the various things I cooked, one was this Jeera Aloo. She liked it and asked me how I had made it. I had told her orally that time but now I am posting it in detail. Manju herself is an excellent cook and comes up with innovative recipes. I am going to bother her to share her exclusive recipes, which I will try out and surely post here.
This recipe asks for cumin in all versions i.e ..the seed, the powder and also the roasted powder. A mix of all the three provides a distinguished taste to the veggie. It’s extremely simple to make but very very tasty and that’s why I call it the heart winner. My click has not done justice to the recipe but rest assured, try it and it will be a winner all the same.
Some Information About Cumin-
An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual herb Cuminum cyminumin, of the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it's sometimes confused with. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder.It is the second most popular spice in the world after Black Pepper.Ingredients
5-6 Medium Boiled Potatoes(cut into cubes)
2-3 green chilies
1 tbsp cumin seeds
2 tbsp cumin powder
3 tbsp roasted cumin powder
3-4 tbsp coriander powder
1 1/2 tsp turmeric powder
3 tsp red chili powder
1 1/2 tbsp amchoor powder
salt to taste
oil for cooking
Heat oil and let the cumin seeds splutter.
Slit the green chilies and throw in the oil.
Mix all the spices and salt together. Simmer the flame and add all the spices. There will be a froth formed(take care not to burn the spices) now add the chopped potatoes and mix gently taking care that the potatoes are not mashed.
Cover and cook for 2-3 mins and then on high flame for another minute.The masaledar Jeera Aloo is ready.
Garnish with cilantro and serve with hot poori /paratha.
It can be eaten just like that or like a chaat by adding curds, chopped raw onion and sev on top of it, and after trying so many versions if there’s some more left, make some sandwiches which I did and they were really very nice.
Sending this to my event 'Only' Crazy For Potato, guest hosted at Nivedhanam.