Aloo jeera Potato and cumin curryForeign Food Indian Foods 

Aloo jeera Potato and cumin curry

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Aloo jeera Potato and cumin curry

Aloo jeera Potato and cumin curry

This classic potato curry from South India is a dish frequently featured as street food. It works very well as an accompaniment to other curries and dishes, so that you have a selection of different flavors, colors, and textures. Fresh homemade curries taste so different from takeaway and those served in restaurants, and you can truly appreciate the essential, simple nature of true Indian food.
Ingredients

– Serves 4–6.
– 2 tbsp vegetable oil.
– 4 garlic cloves, crushed.
– 2in (5cm) piece of fresh ginger, grated.
– ⅓ cup shallots, finely chopped.
– 1lb (450g) all-purpose potatoes, peeled and.
– cut into ½in (1cm) dice.
– 1 tsp ground turmeric.
– 1 tbsp black mustard seeds.
– 1 tbsp ground coriander.
– 1 tbsp ground cumin.
– 2 green cardamom pods.
– 3 fresh green jalapeño or serrano chilies, seeded and finely chopped.
– 4 medium tomatoes, chopped.
– 1 cup canned chickpeas (garbanzo beans), drained and rinsed in cold water.
– 1 tsp salt.
– juice of 1 lemon.
– ½ bunch of fresh cilantro.
– freshly ground black pepper.

Instructions

Step 1: Heat the oil in a heavy saucepan over medium-high heat. Add the garlic and ginger. Cook for 2–3 minutes until the garlic and ginger are fragrant. Add the shallot and potato and cook, stirring and tossing, for about 4 minutes or until the shallot has softened. Stir in the turmeric, mustard seeds, ground coriander, cumin, and cardamom. Cook for 1 minute until the spices are fragrant, then add the chilies, tomato, and chickpeas. Add ¼ cup water and the salt, season with pepper, and cover the pot. Continue cooking over medium-high heat for about 20 minutes until the potato is tender when pierced with the tip of a sharp knife. To finish, add the lemon juice and half the cilantro. Taste the curry—it should have a good balance of spicy, sweet, sour, and salty. Adjust the seasoning if necessary. Garnish with the remaining cilantro, and serve as part of a larger selection of curries, grilled fish or meat, dips, and Indian breads.

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