1 tsp jeera1 kg or 2 lb baby potatoes / any waxy potato
turmeric 1/4 tsp
1/2 tsp amchur
1 tsp chilli powder (vary according to taste)
1/2 tsp chilli flakes
coriander/cilantro leaves chopped 5 tsp
salt to taste
curry powder 1 tsp
oil 5- 6 tsp
1 onion (optional)
Steam potaoes till soft. Chop them into chunks and keep aside. Add oil in a kadai. Be liberal with the oil when you make potatoes. Splutter jeera seeds. When they crackle, add turmeric in the oil. Stir in the onions. Fry till golden brown. Add the chopped potatoes and mix well such that each piece of the potato has a good yellow coating. Add salt, chilli powder, curry powder, amchoor and mix evenly.
Add more oil if required. Roast well. Cook and simmer till soft and done. Garnish with chopped coriander leaves and chilli flakes.
1. The key to a good aloo jeera is the potato you use. In this dish you would like to retain the shape of the potatoes. Buy waxy potatoes like baby white or baby red potatoes. New potatoes are good. Don't buy yellow potatoes for making Indian dishes which require pan roasting. Yukon Gold is also equally bad, though it is supposed to be a versatile potato. As a thumb rule, never buy starchy potatoes to make potato roast. If you are in India, don't bother about all this. Go ahead with the regular potatoes. Most Indian potatoes are fit for pan roasting.
2. Chilli powder can be replaced with chopped green chillies
Onions can be skipped
3. Curry powder can be skipped or substituted with garam masala.
4. Amchoor can be substituted with the juice of 1/2 lime. Remember to add this only at the end, after the cooking is complete (else lime gets bitter).