Aloo Zeera or Aloo Jeera

by Cate on October 18, 2007

A few weeks ago, when we ordered take-out from a local Indian restaurant, I decided to tread outside my usual comfort zone and order something I hadn’t tried before. I ended up with Aloo Jeera and loved it. A potato dish with an assortment of Indian spices, it was simple, but packed a flavorful punch.

Tonight, I didn’t have much of an appetite and the leftovers in the fridge needed to be attacked one last time. I heated up leftovers for The Husband and Nicholas and set about to find a recipe for Aloo Jeera that I could make at home, using ingredients I already had on hand. Some websites referred to it as Aloo Jeera, as the restaurant did, and some called it Aloo Zeera. To make it even more confusing, the version I ended up going with was called Zeera Aloo. Go figure.

The guys weren’t interested in it; no matter, more for me. Delicious, and a definite make again … and a heck of a lot cheaper than ordering it in the restaurant, although I’m going to order it one more time just to compare the two. I think their version was a little wetter, so I want to see if they added onions or something else I might be missing so I have it perfect. I topped it with a little bit of sour cream. I didn’t have chutney on hand, but that would have been perfect atop the sour cream. Enjoy!

Zeera Aloo (New Potatoes with Cumin)
Recipe couresy of Madhur Jaffrey’s Quick & Easy Indian Cooking
Serving Size : 4

2 lbs new potatoes, cleaned, cooked until tender — then peel
salt
2 1/2 tbsps vegetable oil
1 tsp cumin seeds (I used ground cumin)
1 tsp ground cumin
1/2 tsp garam masala
1/4 tsp chili powder
3 tbsps coriander leaves — chopped (I used seeds instead)

Put oil in large frying pan and set over medium-high heat. When hot, put in cumin seeds. Let seeds sizzle for a few seconds. Now put in potatoes. Turn heat down to medium. Brown potatoes lightly on all sides. Turn heat to low and ad 3/4 teaspoon salt and ground cumin, garam masala and chili powder. Cook, stirring for a minute. Add coriander leaves and mix before serving.

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{ 5 comments… read them below or add one }

Sarah Caron October 18, 2007 at 2:30 am

YUM. My mouth is officially watering. Send some up my way!

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Anonymous October 18, 2007 at 11:27 pm

In your picture, it appears you used mustard seed (little black seeds), not cumin seeds (long brown pods). Zeera/Jeera means cumin in Hindi, but let us know if it also included mustard seeds.

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Cate October 19, 2007 at 12:43 am

Sarah – so good, even as leftovers today. :)

Anon – good eyes. Yes, I added mustard seeds (yellow and brown). I did include the cumin, but used ground, trying to save a trip to the store. :) Delicious nonetheless. Thanks for the Zeera/Jeera definition – love the recipe.

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Jan Scholl October 19, 2007 at 5:29 am

I personaly like Aloo Gobi best because of the cauliflower but Anything with potatoes will fit just as well in my vegetarian diet. I am a carb fiend. Hungry at almost 2 AM and no leftovers of anything but stewed tomatoes–dang.

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african vanielje October 19, 2007 at 10:42 am

Cate, growing up in Cape Town which has a strong indian influence on their local cuisine, I love jeera. Your alloo jeera sounds fab, and I just thought you might like to check out Annes Food (sorry it wont let me link) for her quick chutney recipe which is great.

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