15-Minute-Cumin-Potatoes – Jeeraloo
A quick and easy recipe for people in a hurry.
15-Minute-Cumin-Potatoes – Jeeraloo, are an office favourite at Dhiraj’s work-place. The recipe from start to finish takes 15 minutes or less and is very easy to make.
Dhiraj Srivastav resides in Mumbai away from his parents and other members of his joint-family. Over a period of time he has developed tasty Vegetarian recipes that take 15 minutes or less to cook. The girls in the office including yours truly, now await Dhiraj’s daily lunch box.
Today we had his specially made 15-Minute-Cumin-Potatoes — Jeeraloo (in Hindi) and 5-grain purees, soft, tasty yum purees to go with the potatoes.
The 15-Minute-Cumin-Potatoes – Jeeraloo is best with purees but taste delicious with any unleavened bread — Roti, Chapatti, Tortilla, Phulka, Dhebras.
250 gms. Potatoes (skinned, diced and then boiled);
2 tablespoons ghee or oil (Ghee preferred);
1” inch piece of Ginger root, peeled and cut fine;
1 teaspoon cumin seeds;
2 small onions, chopped;
2 small tomatoes, chopped with skin and seeds;
1/8th teaspoon turmeric (just a little on the tip of a teaspoon);
½ teaspoon chili powder or to your taste;
1 teaspoon Dry Mango Powder (Amchur)
salt to taste.
Three sprigs of fresh coriander, (remove leaves and chop them).
Heat the ghee on a high flame taking care not to let it smoke;
Add the cumin seeds (Jeera),
When the seeds begin to splutter:
Add the green chilies and Ginger,
Fry for a second or two,
Add the chopped onions,
Fry till golden brown,
Add chop tomatoes, Turmeric and chili powders,
Fry for until the tomato softens, mash the mixture while frying,
Add dry mango powder (Amchur) and salt,
Stir for a second or two,
Lastly add the boiled and diced potatoes,
Stir till potatoes are well coated with the fried mixture,
Add fresh coriander,
Cover and cook for about 2 ½ to 3 minutes; taking care that the potatoes do not stick to the bottom of the pan or burn,
Take off the heat.
The potatoes are ready to pack for your office lunch.