Archana’s Mom’s Jeera Aloo Cumin Potato Recipe
5 or 6 potatoes, peeled and cut into small cubes
3 tbsp. peanut oil or favorite oil
1 whole minced onion
1 tbsp peeled and microplane grated fresh ginger
1 tsp black mustard
2 tbsp. jeera (whole cumin seeds), separated into 1 1/3 tbsp. and 2 tsp.
3 fresh kari/curry leaves
1 tsp coriander powder
1/4 tsp. turmeric
generous sprinkling of salt
Heat 1 tbsp. oil in a nonstick or cast iron pan on medium heat. Add your minced onion and grated ginger and let begin to cook and turn translucent. Then move onion and ginger away from the center of the pan and add one more tablespoon to the center of the pan. When the oil is hot, add your mustard and 1 1/3 tbsp. jeera, letting it begin to pop. (Reserve the additional 2 tsp. of cumin seeds). Add the kari leaves, coriander and turmeric and mix into the mustard and jeera. As it heats, combine with the onion and ginger. Toss in the cubed potatoes and fold in the spices. Let brown for a few minutes. Then add a small amount of water to the pan and cover. Let cook for ten minutes or so and then take off lid, turning over potatoes to brown other side. Add a little more water. Cook for 10 more minutes or until potatoes are cooked through. Then take off lid and make another small space in the center of the pan. Add another tbsp of oil to the center and add your extra 2 tsp. cumin seeds. Let them brown and start to pop and then spread them out on the bottom of the pan beneath the potato mixture. Let potatoes get brown and crispier for another two minutes, and then turn them one more time and let them get crispy on the other side. Serve with your favorite rice, an Indian style salad (salted fresh veggies with fresh lime wedges), and a refreshing raita.