Crispy Cumin Potatoes (Jeera Aloo)
This recipe is one I learned from my mother in law because it was a favorite of my husband’s from when he was a kid. The flavors of the potatoes were very different but in a good way! The CRISP exterior and SOFT FLUFFY interior made these easy to eat and hard to put down. My mother in law’s recipe included a lengthy list of home ground SPICES but I wanted this meal to be more accessible so I tried different versions until I got it right!
PREP TIME: 5 minutes l COOK TIME: 10-15 minutes l TOTAL TIME: 15-20 minutes
Ingredients
3 medium-large russet potatoes, cubed
1 tablespoon MDH chunky chaat masala
10-12 curry leaves (fresh)
1 tablespoon cumin seeds
2 tablespoons canola or any neutral oil
Directions
Serving size: 4 side servings
Peel and cut each potato into small cubes, about (1) inch pieces.
In a nonstick saucepan, add in the oil and wait until it starts to lightly ripple. Add the cumin seeds to the oil and allow for them to toast and brown. Be sure to keep an eye on them as they can burn easily.
Next add in the potatoes and spread into an even layer across the pan.
Turning the heat down to medium, cover the potatoes and allow them to brown. I would recommend tossing them every few minutes to allow them to cook evenly and avoid burning. The potatoes will take out 10-15 minutes to cook completely.
Once cooked, add in the fresh curry leaves, chaat masala and toss to evenly coat the potatoes.
Garnish with cilantro leaves.
Serve with some yogurt and naan or as a side with your favorite protein!