How to make delicious cumin potatoes

This weekend, let’s go vegan and make a simple yet delicious recipe known as Aloo Jeera. 'Aloo' is Hindi for potatoes and 'jeera' is cumin. Aloo jeera is one of the quick Indian-inspired dish that can be made in minutes and paired up well with almost all flat breads such as chapatis, naan or puris. It is one of the easiest vegan recipe. By using whole cumin seeds, you will give the dish a slight nutty flavour. It’s simply irresistible.

What you need 

4 large potatoes, cubed and boiled

2 tbsp vegetable oil

1 tbsp mustard seeds

2 tsp cumin seeds

Hand full of curry leaves

2 green chillies, sliced

3cm fresh ginger, thinly sliced

1 tsp red chilli powder

¼ tsp turmeric powder

salt to taste

Juice of one lime

Coriander leaves for garnish

 

Method

Peel potatoes and cut them into 4cm cubes then boil them for about 10 minutes; drain excess water.

Heat oil and add mustard seeds and cumin seeds. Stir in the curry leaves, sliced green chillies and sliced ginger. Saute for a few seconds, reduce the heat and then add turmeric powder, chilli powder and salt.

Add the boiled potatoes. Mix well so that it is well coated with the seasoning.

Cook on gentle heat for 10 minutes stirring occasionally - you don't want them to be mashed.

Add the lime juice and garnish with coriander leaves. Serve hot with chapatis, naan or puris. ?