Zeera Ke Aloo (Cumin Seed w/Potato) is a very simple, delicious recipe that includes basic ingredients that are almost always on hand. It is a bit of a sour taste to it and is usually served with naan, paratha, or chapati. Potatoes are soft and easy to break away with bread. This was one of the first recipes I learned as an achi bivi and I have enjoyed making it for the family. It would be considered a side dish if you were having a davaat (invitation of guests), but we have eaten it as a meal because we don't eat much meat and we are only two.
First you need about 5 small, white or golden potatoes. If you use Idaho, make sure that you use only 2 potatoes.
Skin and thinly slice your potatoes (about as thin as 2, 25 cent quarters).
Rinse your potatoes in a bowl and leave a little water behind (you can click on the picture to get a better idea of how much water you can leave).
Chop up 2 fresh, small tomatoes (Roma or Vine are fine)*.
*Achi Bivi Cheat: Use a 14oz can of diced tomatoes.
In a medium sized pot, add about a quarter cup of vegetable/canola oil (or enough to fill base of pot). Add 1 tablespoon of cumin seeds and cook on medium/high heat until brown.
Add potatoes, tomatoes, 1 teaspoon red chili powder, 1/2 teaspoon tumeric powder, and 1 1/2 teaspoon of salt. Stir a few times.
Bring to a simmer and stir once every 5 minutes for about 30 minutes, uncovered.
After 30 minutes, if it looks like this, it's not done.
BAM! Most of the water is evaporated now and when stirred, it will thicken. This is what you want it to look like after stirring.
Cover it. Turn off the heat. It will thicken for about 2-3 minutes.
Pour in a bowl and serve with naan, paratha, or chapati! Gorgeous! Enjoy.
- 5 small white potatoes (or 2 large potatoes)
- 2 chopped Roma or Vine tomatoes (or 1, 14oz can of diced tomatoes)
- 1 Tablespoon cumin seed
- ~1/4 cup of vegetable/canola oil
- 1 teaspoon red chili powder
- 1 teaspoon tumeric powder
- 1 1/2 teaspoon salt