Monday 06 / May / 2024
When you are in a cooking slump and aren’t sure what to serve alongside your Indian bread or rice, there is no easier or more satisfying side dish than the classic north Indian dish, Jeera Aloo. These quick, cumin-flavoured spuds are an easy way to add instant comfort to any meal and an absolute delight for potato lovers. The chefs at Al Bustan Palace-A Ritz-Carlton Hotel showed HI how it’s done. — [email protected]
Easy Jeera Aloo
Ingredients
550g peeled waxy potatoes
1/2 teaspoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon fresh chilli, chopped
1/4 teaspoon turmeric powder
2 teaspoon lemon juice
10 leaves fresh coriander
Salt to taste
Preparation
1.To begin with, peel, dice, and boil the potatoes.
2. Once that’s done, drain the boiled potatoes and set them aside to cool.
3. Now, place a pan over a medium heat and tip in the oil, followed by the cumin seeds. Gently cook the cumin until it becomes aromatic, and then tip in the fresh chilli and the turmeric, and cook them for another 20 seconds.
4. The next step is to add the boiled potatoes into the pan, and sauté them for about one minute.
5. To add a touch of acidity, pour in the lemon juice and stir until it gets absorbed by the potatoes.
6. Add fresh coriander and stir to complete the jeera aloo. At this point you can also taste the potatoes and adjust the salt if you feel it is needed.
Watch & Learn
Check out Hi’s latest Al Bustan Palace chef cooking school video for a 60-second lesson on how to make this Indian classic. Only on facebook.com/hiweekly
