Jeera Aloo (Kreuzkümmel-Kartoffeln)

Jeera aloo is the quickest side dish in Indian cooking: boiled potatoes fried with plenty of cumin. Great with dal or in a lunchbox with puri.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 5 min
• Cook 15 min
• Vegan · gluten-free

Ingredients

• 500 g potatoes, boiled and cubed
• 2 tbsp oil
• 1½ tsp cumin seeds
• 1 green chilli, chopped
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp amchur
• 1 tsp salt
• Fresh coriander

Method

1. Heat oil in a wide pan. Add cumin seeds and let them sizzle until dark golden.
2. Add green chilli, turmeric, coriander and chilli powder, then the potatoes and salt.
3. Fry on medium-high heat for 8–10 minutes, turning occasionally, until the edges are crisp.
4. Sprinkle amchur and coriander leaves and serve.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.