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

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

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.

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.


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

  2. beautiful post and love the clicks.

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

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



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

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


Thank you for your valuable feedback!