Dry sabzi
Red chilli jeera aloo
Tender potatoes tossed with toasted cumin, red chilli, and a squeeze of lemon. A simple side for dal and roti.
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Ingredients
- 500 g potatoes, peeled and cut into 2 cm cubes
- 1½ tbsp neutral oil
- 1 tsp cumin seeds
- ¼ tsp Flavorify Red Chilli Powder, or to taste
- ⅛ tsp Flavorify Haldi Powder
- ½ tsp fine salt, or to taste
- 1–2 tsp lemon juice
- Chopped coriander leaves, to finish
Method
Boil and drain
Cover the potato cubes with water, bring to a boil, and cook for 8–12 minutes, until a knife slides in easily. Drain well and let the cubes steam dry for a minute.
Toast the cumin
Heat oil in a wide pan over medium heat. Add the cumin seeds and cook until they sizzle and smell nutty.
Season the potatoes
Reduce the heat to low, add the potatoes, and sprinkle over the chilli powder, haldi, and salt. Toss gently so the spices coat the cubes. Cook for another 3–5 minutes, turning occasionally.
Finish with lemon
Take off the heat and add lemon juice and coriander leaves. Taste for salt and heat before serving.
Spice tip
Add the ground red chilli with the potatoes over low heat. The potatoes carry the spice, and it has less time to scorch in the oil.