Sunday, September 1, 2013

Jeera Aloo/ Cumin Spiced Potatoes for CWS-Cumin, August 2013


This goes to Black and White Wednesdays managed by Cinzia, created by Susan  and hosted this week at Lemon n Ginger

A belated post culled from several attempts to post for Cooking With Seeds-Cumin, August 2013 created by Priya, and hosted this month at TiffinCarrier Antic/que's! This was meant to be posted yesterday and I had hoped to cook a slew of dishes based around this favourite spice but one way or the other, the blog posts did not materialize! In between all the convuluted reasons, I mostly ended up making and tweaking a simple recipe, given here. The   Jeera Aloo recipe was enjoyed mostly as a 'salad snack' for office, during the solitary summer days, sparing anyone the dreariness of the same dish!

I will be posting the round up during the first week of September. I may not be able to post the recipes of some of the dishes but let me share a few vignettes of my efforts:
Jeera Rice/ Cumin Rice, Cumin spiced Paneer Butter Masala, Cumin spiced Cottage Cheese Cubes/ Jeera Paneer
Dahi Vada with a garnish of powdered Cumin, dry roasted Cumin, Paprika and fresh Coriander
Jeera Aloo
Jeera Aloo accompanied with fresh Poori's/ Puri's.

This recipe for Jeera Aloo, goes to the CWS-Cumin, August 2013 event hosted here and created by Priya of Priya's Versatile Recipes.
Slit Green Chillies, Jeera Aloo, Puri's/Pooris


Santaka Hot Chilli Peppers from this season
Jeera Aloo/ Cumin Spiced Potatoes

Ingredients
Baby Potatoes
1 tsp Cumin, Jeera
1/4 tsp Turmeric powder
A pinch or two of Asafoetida Powder
3-4 green chilies, finely chopped, Santaka Chillies used here
1/4 tsp dried Mango Powder / or 1/2 
 Lime juice/ or Lemon juice
1-2 tbsp of finely chopped fresh coriander sprigs

Garnish/ Side relish
Green chillies
Rock Salt
Asafoetida

Method
Prick the potatoes all over with a fork
Boil the potaoes with enough salt until done
Drain immediately
Peel the potatoes

Heat a wok, 
Add 2 tbsps of oil or clarified butter
Temper the cumin seeds
Turn the heat down a notch
Immediately add the asafoetida 
Followed by the green chillies
Add the potoatoes  and saute for 8-10 minutes  until the potatoes are evenly coated.
Serve with a a garnish of fresh coriander.

Garnish
Heat a tsp of Ghee/ Clarified Butter
Slit the green chilli
Lightly saute the green chilli 
Season with a pinch of asafoetida
Sprinkle with sea-salt.

11 comments:

  1. The Jeera Aloo looks yummy. Love the clicks here.

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  2. beautiful post and love the clicks.

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  3. Omg, cant take my eyes from ur jeera aloo, very tempting platter there.

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  4. A scrumptious looking potato dish! Really refined and marvelously fragrant.

    Cheers,

    Rosa

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    Replies
    1. Thank you Rosa, Priya, Sayantani, Supriya, tinku, Akila and Sapna!

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  5. Shri, your jeera aloo looks perfect, it's a classic

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Thank you for your valuable feedback!