We are always up for Indian food, too bad we aren’t really masters at cooking it. However, that‘s not really an issue for us, because two of our best friends offer an outstanding food delivery service every time we need it. Not that they have a restaurant of course, they just love bringing food to us, which we really appreciate. Unfortunately, we cannot bring their food directly to your door, even if we’d love to, but we can indeed steal their recipes and share them with you, which is exactly what we did today. Enjoy the straightforward preparation e buon appetito!
- To begin with, you want to peel, dice and boil the potatoes.
- Once that’s done, drain the cooked potatoes and set them aside to cool.
- Now, place a pan over a medium heat and tip in the oil, followed by the cumin seeds. Gently cook the cumin until it becomes aromatic, and then tip in the fresh chilli and the turmeric, and cook them for another 20 seconds.
- The next step is to add the cooked potatoes into the pan, and sauté them for about one minute.
- To add a touch of acidity, pour in the lemon juice and stir until it gets absorbed by the potatoes.
- Add it the coriander and stir, to complete the jeera aloo. At this point you can also taste the potatoes and adjust the salt if you feel it is needed.
- The cumin seeds can be substituted by cumin powder. But if you do so, you’ll get a different result because ground spices are more powerful and have a different flavour profile from whole ones.
- To substitute the oil, you can use 1 tbsp (15g) of water.
- The fresh chili can be substituted with dried chili flakes or powder.
Preparation Time: 5m
Cooking Time: 15m
Total Time: 20m
Storage Times: Keeps for 2 days in the fridge