Vegan Masala Recipe

Jeera Aloo

Name: Jeera Aloo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 cloves garlic, minced; 1 large onion, finely chopped; 1 inch ginger, grated; 1 green chilli, finely chopped; 2 tsp coriander powder; 1/2 tsp turmeric powder; 3 medium potatoes, cubed; 1 tsp salt; 2 tbsp fresh coriander, chopped

A Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.

30 minPrep: 10 minCook: 20 minServes 4IndianVegan

potatoesspiced potatoesone pot

Ingredients Method Notes

From the kitchen

What to expect

Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.

Serving idea

Best served simply

Serve hot and simply, with sides that let the spices and masala stay at the centre.

Cook the recipe

Method

1
Boil the potatoes until tender, then peel and cut into cubes.
2
Heat 2 tbsp oil in a pan and add cumin seeds, allowing them to sizzle.
3
Add finely chopped 1 large onion, finely chopped, green chilli, ginger, and garlic. Sauté until the onion turns golden.
4
Stir in turmeric and coriander powders, mixing well with the 1 large onion, finely chopped.
5
Add the potato cubes, season with 1 tsp salt, and gently mix to coat in spices.
6
Cook for a few minutes to allow the flavours to meld.
7
Garnish with 2 tbsp fresh coriander, chopped leaves before serving.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•1 large onion, finely chopped
•1 inch ginger, grated
•1 green chilli, finely chopped
•2 tsp coriander powder
•1/2 tsp turmeric powder
•3 medium potatoes, cubed
•1 tsp salt
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
•If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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