Indian-Spiced Jeera Aloo Potato Fiesta

This Indian-spiced potato dish is a quick and easy way to add some flavor to your weeknight meals. The cumin and coriander seeds provide a warm, earthy flavor, while the chili powder and turmeric add a bit of heat and spice. The potatoes are cooked until they are tender and slightly browned, and then they are tossed with fresh cilantro for a bright, herbaceous finish.

Jeera aloo is a classic Indian dish that is made with potatoes, cumin seeds, and coriander seeds. It is a simple but flavorful dish that can be served as a side dish or as a main course. The dish is said to have originated in the Punjab region of India, and it is now popular all over the country. Jeera aloo is typically made with boiled potatoes, but it can also be made with roasted or fried potatoes. The potatoes are then seasoned with cumin seeds, coriander seeds, red chili powder, turmeric powder, and garam masala. The dish is usually garnished with fresh cilantro.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 6 medium potatoes, boiled and cubed
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 cup chopped cilantro
• 2 tablespoons vegetable oil

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Add the cumin and coriander seeds and cook until fragrant, about 30 seconds.
3. Add the chili powder, turmeric, and garam masala and cook for another minute.
4. Add the potatoes and cook until heated through, about 5 minutes.
5. Stir in the cilantro and serve.

Why It Works

• The cumin and coriander seeds provide a warm, earthy flavor to the dish.
• The chili powder and turmeric add a bit of heat and spice.
• The potatoes are cooked until they are tender and slightly browned, giving them a slightly crispy texture.
• The fresh cilantro adds a bright, herbaceous finish to the dish.