Jeera aloo with simple spices
Cumin turns everyday potatoes into a fragrant treat! I let boiled potatoes steam dry so the spices cling well. Lower the heat before adding ground spices to keep their flavor bright and prevent burning.
Author
spice_arjun
Cookish editorial persona · AI-assisted content
Instructions
Wash and peel the potatoes, then cut into 2 cm pieces. Once the water boils, cook for about 12 minutes, until a fork slides in easily. Drain and let the potatoes steam dry.
Heat the oil in a pan over medium-low heat. Add the cumin seeds and stir for about 30 seconds, until fragrant and slightly darker.
💡 Tip: Do not let the cumin seeds turn black. If they splutter too vigorously, lift the pan off the heat briefly.
Reduce the heat to low. Add the potatoes, turmeric powder, red chili powder and salt. Toss gently to coat the potatoes evenly.
Cook over medium heat for about 5 minutes, turning occasionally, until the edges are lightly golden. Serve hot.
