Jeera Aloo (Cumin potatoes)

Jeera Aloo (Juusokuminaperunat)

Since receiving a whole suitcase full of spices from India, I have realised just how bad the spices we have in the supermarkets here in Finland.  I have thought about posting this recipe before, but it was not until I tried it with super fresh cumin, that I realised just how good it can be.  I really recommend hunting out the highest quality cumin you can.  The cumin from India is so fragrant and flavourful, that it turns a relatively simple dish into something special.  I served mine with naan bread, chutney and coconut yoghurt, but it would also make a great addition to a buffet table.

Jeera Aloo

6 medium sized potatoes (Aloo)

3 tbsps oil

2.5 teaspoons cumin seeds (Jeera)

3 green chillies, finely chopped

1 tsp turmeric powder

1/2 tsp chilli powder

a good handful of coriander, roughly chopped

1 lime

Boil or steam your potatoes whole, until just tender.  Allow to cool a little before peeling and cutting into cubes.

Heat the oil in a large pan over a medium heat.  Add the cumin seeds and fry until they begin to crackle in the oil.  Add the chilli and fry for 30 seconds, before adding the potatoes.  Sprinkle with the turmeric and season well with salt and pepper.  Allow the potatoes to fry, turning occasionally until golden and becoming crisp.

Turn off the heat and sprinkle with the chopped coriander and a good squeeze of lime juice.  Lightly mix before serving.