Thursday, 17 March 2011

J is for... Jeera aloo

Jeera aloo and jeera aloo gobi are dishes that my mum almost always makes to go alongside a big home-made curry feast for the family and, as such, are comforting and nostalgic for me.

Jeera aloo

1 lb/ half a kilo of potatoes
2 tbsp cumin seeds
3 cloves of garlic, crushed
A finger of ginger, peeled and grated
2 tsp turmeric
3 tsp ground coriander
1/2 - 1 tsp cayenne pepper

Peel the potatoes and cut them into bite sized chunks. Parboil the spuds in salty water and drain. Fry the spices in a generous glug of vegetable/ sunflower oil for a minute or two, stirring all the time and then chuck in the potatoes and stir them to ensure they are fully covered in the spice mix. You can carry on frying them until nicely browned and crisp or you can transfer them to the oven preheated to 180C (160C Fan) for half an hour. I made mine in the oven - again, due to my hob space issues.

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