This Indian potato dish is perfect for when the month lasts longer than your grocery budget does. Aloo jeera just means cumin seed potatoes. It’s simple and requires just a few spices. If you don’t have them on hand, you can get a lot cheap at the Indian market or just exactly the small amounts you need from your local co-op’s bulk bins.
I eat mine with Indian mango pickles because I always have a jar in the fridge. They aren’t like American pickles at all. They are a little sour, salty, and a little goes a long way. I usually take a small piece and cut it up into teeny-weenie pieces and mix them up in my curry or dal.
Indian-Style Cumin Idaho® Potatoes (Aloo Jeera)
This is by far my most favorite potato meal for when the month runs longer than your paycheck. If you are like me and always have potatoes, rice, and spices on hand you can make this flavorful Indian meal anytime. I serve mine with Indian mango pickles because I always have a jar in the fridge, but you don’t need those to enjoy all the spices of these delicious potatoes. Try serving this at your next dinner party and everyone will go crazy for them!
- 4 cups Idaho® Potatoes peeled and cut into chunks (about 4 large)
- 1 tablespoon mild oil (or dry saute the spices to make this oil-free)
- 2 teaspoon cumin seeds
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (like cayenne), optional
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup chopped cilantro
Cover the potatoes with water in a medium saucepan and bring to a boil, then turn down to simmer and cook until you can pierce easily with a fork. This will take about 10 minutes. Strain the water off and set aside.
Heat the oil over medium heat in a large saute pan.
Once the oil is hot add the cumin seeds and toast for about 1 minute or until they start to toast.
Mix in the ginger, salt, and water.