Aloo Jeera…potato snack sizzled with cumin seeds and chillies
An easy-peesy yet delicious potato recipe for my Irish friends, Zoe and Stephen…for good dinner times with potatoes…miss you guys…
3 – 4 medium sized potatoes, 1½ tablespoon cumin seeds, a pinch of turmeric, 3 – 4 chopped green chillies or 1/2 tablespoon red chilli powder, a pinch of black pepper, 2 tablespoon oil, salt to taste, crushed raw peanuts/whole raw peanuts, coriander to garnish,
- Peel and cut the potatoes in to small pieces. Boil these pieces till they are just soft enough to bite. Do NOT over boil. Usually, the process is done in about 5 – 6 minutes in a microwave when used at full power.
- Drain potatoes immediately to avoid them soaking water. Leave them in the drainer for a while to drain away every bit of excess water.
- Heat oil in a pain and add chillies after the oil is heated. Allow the chillies to sizzle for a while in the oil so as to infuse the oil with the spicy taste. Be careful to not burn the chillies.
- After about 1 – 2 minutes, add the cumin seeds and peanuts, Only if whole raw peanuts are being used.
- Add the drained waterless potatoes to the pan.
- Then add the turmeric, salt and black pepper. Mix well and cook about 4 – 5 minutes.
- If raw crushed peanuts are being used, then add the peanuts now and cook for a further 2 minutes.
- Garnish with coriander.
- Serve as a side dish with the main or enjoy it just on its own.
Tip: Try using whole/crushed raw cashews instead of peanuts. Add some raisins for further taste and make the dish a slightly more spicy than usual. The nutty, sweet and spicy flavours together are definitely worth a try!
Note: This recipe can also be used as a snack in Indian fasts. If it is being prepared for that purpose, use black salt instead of regular salt, green chillies only (no alternative by using red chilli powder) and do not use coriander to garnish. Nuts and raisins can still be used. Be assured that dish will still remain just as tasty!