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Jeera aloo - Roasted potatoes with cumin seeds and spicy masala

Aloo Jeera - Cumin Roasted Potatoes

Potatoes boiled, peeled and cubed are tossed in chilli & turmeric spiced oil until they are seared brown on all sides.
Course Main Course
Cuisine Indian
Keyword Easy Side dishes, Potatoes, Quick aloo recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Nisha

Ingredients

  • 6-7 Medium sized Potatoes
  • 4 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • 1 tsp  Channa Dal Optional
  • ½ tsp  Asafoetida if not using onions
  • 1 Medium sized Onions Sliced
  • 2 tsp  Chilli Powder as per your taste

Instructions

  1. Boil, peel and cube the potatoes.

  2. Heat oil in a heavy bottomed pan (refer to the para below the pic). Once it is hot add the mustard seeds and allow it to crackle.

  3. Add the onions and saute them until it becomes translucent. Then add the salt and chilli powder. (3)
  4. Then add the cubed potatoes, mix it well until the spice coats evenly.
  5. Keep the flame on medium heat and allow the potatoes to brown, stirring in between. It will take about 15-20 minutes. (4)

Recipe Notes

  1. Potatoes should be cooked in the right consistency. It should be firmly cooked. If you are pressure cooking it, keep it for a maximum of 3 whistles and not more than that.
  2. Also, in US we get a variety of potatoes. Not all of them especially, the starchy ones will not suit for this dish. According to me the ones we get in the Indian grocery, pale yellowish colour is best suited.
  3. If the potatoes get overcooked, you can make this into a "Podimas", another dry variety curry which is common.
  4. Add the salt and chilli powder in the oil. It helps in coating the potatoes evenly.
  5. Make sure to add the chilli powder and stir and immediately add the potatoes. Else it will burn giving out a bitter taste.
  6. The amount of time depends on how well you want the potatoes to get roasted. A minimum of 15 minutes would be needed.