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.