Indian cuisine · Vegetable Dishes

Jeera Aloo

Potato cubes fried crisp with plenty of cumin, seasoned tart with amchur and fresh coriander.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 2 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp amchur (mango powder)
• 1 green chili
• 1 tbsp grated ginger
• 1/2 tsp chili powder
• 4 tbsp oil
• 1/2 bunch coriander
• Salt, pepper

Instructions

1. Boil the potatoes in salted water for 12 min. until soft outside but still firm at the core, drain, let steam off, peel and cut into 2 cm cubes.
2. Cut the green chili into fine rings and roughly chop the coriander.
3. Heat the oil in a wide pan and fry the cumin seeds for 30 sec. until they pop and smell nutty.
4. Add the ginger and chili and fry for 30 sec., then stir in the turmeric and chili powder and add the potato cubes right away so the spices don't burn.
5. Fry the potatoes over medium-high heat for 8-10 min., turning only every 2 min., until golden-brown crusts form on several sides.
6. Season with amchur, salt and pepper, fold in the coriander and serve as a side dish or with yogurt as a main course.