Gluten-Free Vegetarian Indian Recipe: Aloo Jeera Potato with Cumin Recipe

When I went to Bangalore and Agra, India a year and a half ago I discovered the joys of Northern Indian cuisine, especially their vegetarian sautee dishes. Although they are usually served with gluten wheat flatbread, you can always order them with rice. Of all the dishes I enjoyed, Aloo Jeera, or potatoes with Cumin, was one of my absolute favorites. I never thought I liked cumin all that much, but somehow in this dish the tangy, pine-flavored cumin infused oil perfectly enhances the creamy, starchy potato. All I really needed for the perfect meal on the road in India (or in a parade of hotels) was a big scoop of Aloo Jeera and some basic white, long-grained rice. When I got home at first I was ready for a break from Indian food, but once I was back for a while I started daydreaming about hearty and satisfying aloo jeera. When our local Celiac Bay Area group had a potluck recently with a Indian food theme, I knew I had to try to make some to share with my fellow gluten-free diners. Not only is the dish vegetarian, and based on one of my favorite gluten-free starches, the potato, but it is naturally dairy and egg free. So, here’s my first attempt at recreating Aloo Jeera like I enjoyed in India. I don’t know that this is the perfect recipe- but it’s tasty, and a good start to some very enjoyable experiments.

Aloo Jeera Indian Potato and Cumin Recipe
Ingredients
1 1/4 lb. Potatoes, peeled, diced, and set in a bowl of cool water
2 tbsp. oil (I like mustard, but peanut, canola, safflower etc work)
4 tsp. Cumin seeds (Depending on your preference)
2 tsp. minced garlic (or less, to taste)
1 tsp. ground coriander
1/2 tsp. salt (or more, to taste)
1/2 tsp cayenne pepper, or less to taste
1 regular tomato or 2 small tomatoes, chopped and deseeded
1 small handful fresh cilantro, rinsed and chopped

Rating: 7
Original Source: Adapted from the Bombay Cafe and various online recipes.

Directions
Directions
Heat oil in your cast iron pan and add cumin seeds. Add your diced potatoes and then mix in your minced garlic, coriander, salt, and cayenne pepper. Combine thoroughly and then lower heat. Cover and cook for 25 minutes. Test for doneness. When almost fork tender, add your chopped tomato and cilantro, cover and let cook for another 5 minutes or so. Taste, add any seasonings you like, and serve.

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7 Responses to “Gluten-Free Vegetarian Indian Recipe: Aloo Jeera Potato with Cumin Recipe”

  1. Wow! This looks really unusual and really good!

  2. This looks so yummy! What type of potatoes did you use? Do you think this would work with new potatoes (lower on GI index)?

  3. Reading this recipe is making my mouth water, YUM!

  4. Hi Sara, Thanks! It’s not an unusual recipe at all in India- but rare in the states. It’s yummy.

    Hi M, i dont remember what kind of potato I used, but any kind should work fine. :)

    Hi SGF- Glad you enjoyed the read, tee hee.

    -Sea

  5. Yep, another yummy goody, this loos perfect for me this week! Thanks for the inspiration and recipe.

  6. This one sounds so yummmmmmm.. I am a cooking freak and was looking for some potato dish and this one fits in there.Thanks a lot !!!

  7. [...] the North Indian dish, Aloo Jeera, or potatoes with Cumin. I posted one of my first attempts at a Aloo Jeera Recipe. I enjoyed the dish, but still I wanted to experiment more. My friend Archana’s Mom lives in [...]

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