Jeera Aloo

Jeera aloo are tasty and fast to put together. I can’t tell you how many times I’ve come home and put moong daal and cumin potatoes on the stove. Then run off to clean up whatever mess needs to be tended to and always end up thinking, thank goodness I picked a meal that didn’t need attention and was quick!

Jeera aloo makes me believe that cumin and potatoes were made to be put together. As I mentioned, the best part about this dish is that it’s incredibly fast and tasty. I’ve said it a million times, Punjabi food is phenomenal but labor and time intensive, so I’m inevitably obsessed with the easy recipes.

I’m obsessed with potatoes in general, but this recipe is magnificent. Such simple ingredients and such a bold flavor. I suppose that’s the beauty about potatoes, they soak up the flavors they’re being cooked with.

Useless fact #1902: The potato was the first food ever grown in space. It was first taken into space in 1995 with the space shuttle Columbia.

Worst fact #3: All of the facts that I throw out aren’t googled. Sadly, I just know these random useless facts for absolutely no reason at all!

Need a few more easy and authentic recipes? Try these:

The Jeera Aloo

Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 5 tbsp vegetable oil

• 2 tbsp whole cumin

• 2 green chilies, minced finely (optional)

• 1/2 cup water

• 1/2 tsp turmeric

• 5 potatoes, peeled and cubed in to 1 inch squares

• Salt to taste

• Cilantro for garnish

Equipment/Specialty Items

• Cumin SeedsCumin Seeds

Directions

• Heat oil in nonstick skillet on medium heat.
• Add in cumin and toast till reddish brown and fragrant. Approximately 2 minutes.
• Add in green chilies till fragrant. Approximately 1 minute.
• Add in water and turmeric – stir to mix everything in.
• Add in cubed potatoes and cover the skillet with a lid. Stir potatoes every few minutes to ensure even cooking.
• Cook potatoes through – add a few more tablespoons of water if needed to prevent sticking. If they’re cooked through and you still have water in the skillet don’t panic, just take the lid off and turn the heat up to high.
• Salt to taste.
• Garnish with cilantro and serve hot.

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