Jeera Aloo (Potatoes with Cumin)

  250 gms  new potatoes or any potatoes of your choice
  1/2 t sp whole jeera/cumin
  1/4 t sp chilli powder
  1 t sp coriander powder
  1/2 t sp amchur/mango powder optional
  salt to taste
  1t sp ginger julliens or chopped ginger
  2 tb sps chopped  fresh coriander/cilantro
  1/2 tb sps cooking oil

  • Wash and boil potatoes with the skin and let them cool.
  • Peel the potatoes and cut them into 3/4" pieces.
  • Heat oil in a kadai or frypan, add jeera /cumin and as it begins to splutter add the potato cubes.
  • Stir fry for a minute, sprinkle all the dry masalas and salt.and mix to coat the potatoes.
  • Lower heat,add finely chopped ginger and cover with a lid for two minutes to let the masalas  assimilate with the potatoes.
  • Uncover and let the poatoes cook on low heat for 7- 10 minutes, stirring of and on and letting them crumble a bit.
  • Finally raise the heat and fry for 2-3 minutes until lightly browned.
  • Sprinkle the fresh herbs and stir once or twice.
  • Serve on a platter garnished with fresh coriander and ginger julliens.

Note: A good side dish for any meal or can be enjoyed as a snack rolled with roties.
         To serve it as a cocktail snack,cut the potatoes into bite size cubes or wedges.
         Squeeze a few drops of lime juice to give it an extra zing.