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)
- 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.
- Stir in the coriander powder, cumin powder, turmeric powder, and chili powder (if using), then cook for another minute more, until the spices become more fragrant.
- Mix in the ginger, salt, and water.
- Add the potatoes and toss them in the spice paste.
- Serve topped with chopped cilantro.