Jeera Aloo, or stir-fried potatoes with cumin, is an utterly simple, six-ingredient, 20-minute dish you are guaranteed to fall in love with. Gluten-free, soy-free, nut-free and vegan, of course.
Servings: 4 servings
- 4 large potatoes, boiled and cubed (use any kind. A potato that will hold its shape is better, like a yellow or red, but russets will work here too).
- 1 teaspoon vegetable oil of any kind
- 1 ½ teaspoon cumin seeds
- 20 curry leaves (can sub with 2 tablespoon chopped coriander leaves)
- ½ teaspoon turmeric
- 2 green chili peppers, like jalapeno or serrano, finely minced. Deseed if sensitive to heat.
- Salt to taste
Heat the oil in a wok or large fry pan. Add the cumin seeds and as they start to darken slightly, add the curry leaves, green chili peppers, and turmeric.
Stir quickly to mix and add the boiled potatoes.
Stir-fry the potatoes for a couple of minutes to warm them through. Add salt and turn off heat. You can squeeze some lemon juice into this sabzi, but I prefer it without any.