Jeera Aloo Yield: 4 servings 1/2 teaspoon chili powder 1 tablespoon ground coriander 1 teaspoon ground cumin Optional: 1/2 teaspoon dried mango powder 1/2 teaspoon ground turmeric 3 tablespoons water 3 tablespoons olive oil 1 1/2 teaspoons whole cumin seeds 1 pound halved lengthwise parboiled fingerling potato such as Butterfinger or Red Thumb varieties, see cook's notes Salt to taste 2 tablespoons chopped cilantro Cook's notes:
To parboil potatoes, place the halved fingerlings in water to cover. Bring to boil; boil only until fork tender; do not overcook. This is a versatile dish; if desired add one of the following: spinach, arugula, dandelion greens, shelled green peas, tatsoi, cherry tomatoes or pomegranate arils while cooking in Step #2. 1. In a small bowl, place chili powder, coriander, ground cumin, mango powder (if using), and turmeric; stir to combine. Stir in water; set aside. 2. Heat oil in large deep skillet on medium heat. Add cumin seeds, sauté until slightly browned about 30 seconds. (If it burns start over.) Add spice-water mixture and potatoes. 3. Gently toss to coat potatoes and cook until heated through. then add all dry spices. Tip: Mix all dry spices together in a little water to prevent burning when added to pan. Add potato pieces and stir carefully until the spice mixture coats all the pieces. Add salt to taste and chopped cilantro; gently toss. Serve hot or cold.