Jeera Aloo
Tender boiled potatoes tossed in hot oil with cumin seeds, green chili, and aromatic spices until golden and fragrant. A simple, satisfying Indian side that pairs perfectly with dal and roti.
Ingredients
- 2 lbs waxy potatoes (Yukon Gold or red), boiled, cubed
- 2 tbsp neutral oil or ghee
- 2 tsp whole cumin seeds
- 2 green chili (serrano or jalapeno), sliced
- 1/4 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp red chili powder (or cayenne)
- 1/2 tsp amchur (dried mango powder) or lemon juice
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Boil 2 lbs waxy potatoes (Yukon Gold or red) in salted water until just fork-tender, about 12 to 15 minutes. Drain, cool slightly, and cut into 3/4-inch cubes.
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2
Heat 2 tbsp neutral oil or ghee in a large skillet or wok over medium-high heat. When shimmering, add 2 tsp whole cumin seeds. Let them sizzle and pop for 30 seconds until fragrant.
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3
Add 2 sliced green chili (serrano or jalapeno) and stir for 20 seconds. Add 1/4 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp red chili powder (or cayenne). Stir quickly for 10 seconds so the spices bloom without burning.
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4
Add the cubed waxy potatoes (Yukon Gold or red) and 1 tsp salt. Toss to coat evenly. Cook undisturbed for 2 to 3 minutes so the potatoes develop a light crust, then stir and cook 2 minutes more.
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5
Sprinkle 1/2 tsp amchur (dried mango powder) or lemon juice over the potatoes and toss again. Taste and adjust salt. Transfer to a serving dish and garnish with 1/4 cup chopped fresh cilantro.