Shumaila blogs about (and takes beautifully photographs of) a wide variety of recipes, but I was immediately drawn to the vast collection of dishes that reflect her Indian heritage. I settled on her Jeera Aloo: potatoes cooked in Indian spices.
It’s been a while since I cooked potatoes in an entirely new way; generally I mash them (my kids’ favorite), or prepare them like this for breakfast. I loved the idea of blackening them in a spice mix with cumin seeds leading the charge, however, and made only a few very small adjustments to Shumaila’s recipe.
I ate these potatoes topped with a gently fried egg for breakfast: I’m so overrun with eggs from my hens these days, I eat just about everything with a fried egg on top! They’d definitely be a great addition to a home cooked Indian meal, though, or serve them as a flavorful side next to just about any meat, fish, chicken, or vegetarian entree.
Recipe for Jeera Aloo (Indian Spiced Potatoes)
Yield: serves 2-4
*5 potatoes, boiled for 20-25 minutes, until a fork pierces through (you want them to be soft but not too soft that they crumble when chopped into small pieces); I used medium sized organic red potatoes
*2 teaspoons ghee plus 2 teaspoons organic coconut oil (if you don't have ghee you can use coconut oil alone, or use olive oil
*1 1/2 teaspoon cumin seeds
*1/4 white onion, peeled and chopped
*2 garlic cloves, peeled and minced
*2 green chillies, chopped (optional); I used red chilies because that's what I had on hand
*1 teaspoon minced fresh ginger
*1 teaspoon red chilli powder
*1 pinch garam masala
*1/2 teaspoom turmeric powder
*pinch chaat masala/aamchoor (dried mango powder); I couldn't find this...I used asafoetida powder instead (just leave out if you can't find any of these ingredients)
*sea salt- to taste
*1/4 cup chopped coriander/cilantro leaves
1. Peel the potatoes (I actually didn't peel mine, since they were organic), and cut into medium sized cubes.
2. Heat ghee and coconut oil in a pan.
3. Add the cumin seeds. Once they start to crackle, add the onion, garlic, and chilis, and ginger and fry for a minute. Add potatoes and fry for a minute more.
4. Add all of the dry spices and mix well.
5. Add salt and continue to fry until potatoes are crispy brown. The trick is not to stir too frequently, so that a crust can develop.
6. Add the chopped cilantro. Mix and remove from heat.
Adapted just a bit from The Novice Housewife.
I am adding these Indian spiced potatoes to Creative Culinary’s “IndianFoodPalooza” event!