Jeera Aloo -- Crushed Cumin with red skinned Potatoes

Its time to treat the king of spices *CUMIN*. Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both whole and ground cumin are available year-round.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family (Umbelliferae).

Health Benefits : It is probably not just for taste alone that cumin has made it into the stellar ranks of Indian, Middle Eastern and Mexican cooking. This ordinary looking seed is anything but ordinary when it comes to health benefits. It is a very good source of Iron for Energy and Immune Function, cumin seeds benefit the digestive system and also helps in cancer v and stomach and liver tumors. How many of us remember when we have some vomiting sensation or nausea, chew raw cumin seeds to soothe, at least I used to have them like this. More interesting info about Cumin can be found on WHFoods site and on Wikipedia too.

When Sunita of Sunita's world announced the event for Think Spice....think Cumin this Jeera Aloo sounded a perfect entry. I came across this recipe on Khana Khazana by Sanjeev Kapoor a great chef/cook and a lovely host. If you remember the Mother's Day episode, his mother was invited and this was here signature dish. Since then I had been cooking and enjoying this dish. Very quick and simple one to make and happily goes well with rice, biryani, pulao, rotis/Indian flat bread or simply a side dish instead of Mashed Potatoes, why not?

Jeera Aloo - Crushed Cumin with Potatoes

Jeera Aloo

Source: adapted from Sanjeev Kapoor's Khana Khazana
Cuisine: Punjabi, India
Prep time: 10 mins
Cooking time: 15 mins
Makes: 4-5 people
Ingredients:
6 red skinned medium size potatoes, boiled and chopped into 3/4 th inch cubes
1 tsp of cumin seeds/jeera
2 tbsp of cumin seeds/jeera, roasted and crushed coarsely
1 tbsp of coriander seeds/dhaniya, roasted and crushed coarsely
1 tbsp of raw mango powder/amchur
1 tbsp of ground cumin powder/jeera powder
1 tsp of chilli powder/cayenne pepper/mirchi powder
½ tsp of turmeric powder/haldi
1 tsp cumin seeds/jeera
few curry leaves
salt as per taste
2-3 tbsp of oil
mint /cilantro leaves for garnishing
Method:

1. Pressure cook the potatoes, upto 3 whistles be careful not to over cook them, else they will turn mushy-mushy. Cut them into 3/4th inch cubes and keep aside.
2. Take a deep bottom sauce pan/bartan (hindi word). Heat 2-3 tbsp of oil on a medium flame, yes I am right you have to at least take 2 tablespoons of oil and you will know why we require that much amount, common its better than using 1 slab of butter..hehe!
3. To this add the cumin seeds, let them fry for few seconds, then add the curry leaves, coarsely crushed cumin seeds, coriander seeds, fry for a min- remember do not reduce the heat/flame. You must be seeing foam like thing in your pan don't worry thats nothing but the spices are frying grandly.
4. Now add the cumin powder, raw mango powder/amchur, chilli and turmeric powder and lastly salt.
5. Keep on stirring for a min check the hot and salt levels in the mixture and then add the cubed potatoes, mix well so that all the potato pieces are thoroughly coated with the spice mixture.
6. Garnish with mint/cilantro/coriander leaves and serve hot with rice, rice, biryani, pulao, rotis/Indian flat bread.

Crushed Cumin with red skinned Potatoes