Thursday, December 15, 2005

Cumin Potatoes (Jerra Aloo) India

This is a another version of fried potatoes, Indian style, and another great way to use leftover boiled potatoes. Eat with meat (hash style like is pictured and eaten with curry kechup) or rolled up in a tortilla with tomatoes, lettuce and lemon juice.

1 1/2 pounds potatoes (waxy)
1/2 teaspoon salt
1/2 cup water
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
salt to taste
2 tablespoon fresh coriander, or parsley, minced

Wash, peel and cut potatoes, if desired or leave skin on if you want.
Bring to boil in water and 1/2 teaspoon salt. Cover an dlet boil for 5-8 minutes or until just cooked.
Drain and let steam of moisture and get a dry other skin, 10-15 minutes or cool and keep in fridge up to 2 days. Make sure they are dry.
Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell. Add potatoes and turmeric, shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. Sprinkle with coriander or parsley and salt for taste.

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