Here's the great thing about jeera aloo. Ok there are a few great things: it's dead easy and quick to make, it's great on its own with just rotis and some yogurt, it's also a great and no-fuss side dish if you're putting together a fancy main, and it's delicious.
Here's how you pull it off.
Serves 4
Prep Time - 10 min
Cook Time - 35 min
Total Time - 40 min
Ingredients
Potatoes - 4 large (peeled and diced)
Cumin seeds - 2 tsp
Coriander - a handful/small bunch, coarsely chopped
Coriander powder - 1 heaped teaspoon
Vegetable or sunflower oil - 2 tbsp
Red chilli powder - 1/2 tsp
Salt
Instructions
Heat oil in a non-stick pan, on medium heat
Add the cumin seeds
When they start crackling/turning colour, add the diced potatoes
Stir to coat the potatoes with the cumin seeds and oil
Sprinkle the coriander powder and chilli powder and salt
Stir to coat the potatoes with the spices
Cover and cook for 30 minutes, opening and turning over the potatoes once in a while, to ensure they don't stick to the bottom of the pan
When the potatoes have cooked, add the coriander leaves and mix through
Allow to cook open for 1 or 2 more minutes
Turn the potatoes over again and cook for a couple more minutes. They're done when the inside is soft and the outside is turning brown and crisp
Notes
Test to see if the potatoes have cooked by poking with a sharp knife. Does it go through easily and does the potato piece feel soft against the knife?
Serve with chapattis/rotis/pooris and yogurt. That's all you need!