Aloo Jeera: Learn an Indian recipe for crispy potato cubes
While potatoes may be a staple ingredient, they can also take on completely different flavors depending on the spices used. In Aloo Jeera, a recipe of Indian origin, they appear in golden, crispy cubes, enveloped in an aromatic blend of cumin, turmeric, pepper, and ginger.
The preparation is simple and begins with pre-cooked potatoes. Then, they go into a frying pan with the seasonings, where they develop a golden crust and absorb all the flavors. The final touch is provided by lemon and fresh cilantro.
Besides being a different option to vary the menu, the recipe works very well as a side dish. For a vegan version, simply opt for olive oil instead of ghee.
Ingredients
- 500 g of potatoes, peeled and cut into medium cubes.
- 2 tablespoons of ghee or olive oil.
- 1 heaping tablespoon of whole cumin seeds.
- 1/2 teaspoon of turmeric powder.
- 1/2 teaspoon of chili powder.
- 1 teaspoon of finely grated fresh ginger.
- 1 thinly sliced green bell pepper.
- Juice of 1/2 lemon.
- Salt to taste.
- Chopped fresh cilantro to finish.
Preparation method
- Cook the potatoes in boiling salted water until tender but still firm. Drain well and let dry for about 1 minute.
- Heat the ghee or olive oil in a large skillet over medium heat.
- Add the cumin seeds and fry for about 30 seconds, until they start to pop and release their aroma.
- Lower the heat and add the ginger, green pepper, turmeric, and chili powder. Mix quickly.
- Add the potatoes and season with salt.
- Increase the heat to medium-high and gently sauté, coating the cubes with the spices.
- Fry for 5 to 7 minutes, stirring occasionally, until a golden and crispy crust forms.
- Turn off the heat and finish with the lemon juice and chopped fresh cilantro.
- Serve immediately.
