Jeera aloo is what you make when there's nothing in the fridge but potatoes. It works because good jeera, properly tempered, has so much flavour on its own.
Eat it with poori, paratha or dal-chawal, or put it in a lunchbox. It tastes just as good at room temperature.
Method
- 1
Heat the oil in a wide pan until it shimmers. Add the cumin and let it crackle and darken slightly, about 10 seconds.
- 2
Add the green chilli, then lower the flame and add the turmeric, chilli and coriander powder. Stir for 10 seconds.
- 3
Add the potatoes and salt. Toss gently to coat without mashing.
- 4
Turn up the heat and let the potatoes sit for a minute before tossing again. Repeat for 5–6 minutes until the edges are crisp and golden.
- 5
Sprinkle amchur and fresh coriander, toss once more and serve.
Tips
- Boil the potatoes until just tender, not mushy, and cool them before cubing so they hold their shape.
- Leaving the potatoes alone in the hot pan is what gives them crisp edges. Resist stirring.
