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Vinod Nutri-Tech Triply Non-Stick Kadai, 24cm
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Vegan Masala Recipe
Jeera Aloo
Jeera aloo tosses tender potatoes with toasted cumin, ginger, chilli and a squeeze of lemon. It is a dry, fragrant dish whose simplicity makes every spice count.
Recipe by Craig LogueHow our recipes are created
30 minPrep: 10 minCook: 20 minServes 4IndianVegan
potatoesspiced potatoesone pot
From the kitchen
What to expect
Wait for the cumin seeds to sizzle and darken slightly before the potatoes go in. That first bloom of spice perfumes the oil and gives this modest dish the unmistakable flavour it deserves.
Serving idea
Best served simply
Serve with dal and roti, or alongside plain rice and a simple salad.
Useful equipment
Tools that make this recipe easier
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KRUPS Coffee Grinder and Spice Mill, 200W
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Cook the recipe
Method
- 1
Boil 3 medium potatoes until tender, then drain, cool slightly and cut into cubes.
- 2
Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
- 3
Add 1 large onion, finely chopped, 1 green chilli, finely chopped, 1 inch ginger, grated, and 4 cloves garlic, minced. Sauté until the onion turns golden and the raw smell softens.
- 4
Stir in 2 tsp coriander powder and 1/2 tsp turmeric powder. Cook for a minute so the spices bloom in the oil.
- 5
Add the potato cubes and sprinkle over 1 tsp salt. Toss gently so the potatoes are well coated without breaking up.
- 6
Cook for 3 to 4 minutes, stirring now and then, until the masala clings to the potatoes and the edges look slightly dry.
- 7
Finish with 2 tbsp fresh coriander, chopped, and serve warm.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 large onion, finely chopped
- •1 green chilli, finely chopped
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •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
- •Use boiled potatoes that hold their shape; very soft potatoes will break apart in the pan. A waxier variety gives the cleanest finish.
- •If the masala starts sticking before the potatoes are coated, lower the heat and add a small splash of water. Let it cook off before stirring again.
- •This keeps well in the fridge for up to 3 days. Reheat in a pan so the potatoes dry out a little and the cumin aroma returns.
- •If you want more heat, add another chilli with the onion rather than at the end. That gives the dish a more even warmth.
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