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Vegan
Aloo jeera – Indian cumin potatoes
An aromatic Indian potato dish with whole cumin seeds, chilli, tomato, garlic and fresh coriander. Delicious as a meal on its own or as a flavourful side.
◷ Under 30 minutees
🍽 6 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 1 yellow onion
- 1 red chilli
- 2 tbsp whole cumin seeds
- 150 ml rapeseed oil
- 1 tomato
- 1 bunch fresh coriander
- 2 1/2 tbsp ground coriander
- 1 tbsp cayenne pepper, to taste
- 50 ml sugar
- 3–4 garlic cloves
- 1 tsp salt
- 1.25 kg cooked potatoes
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Finely chop the onion and chilli. Heat the oil in a large pan and fry the whole cumin seeds until fragrant and beginning to pop. Add the onion and chilli and cook until the onion softens. Cut the tomato into wedges and roughly chop the coriander. Stir in the tomato, fresh and ground coriander, cayenne and sugar. Crush in the garlic, add salt and simmer gently for about 10 minutes. Cut the cooked potatoes into pieces and fold into the sauce. Heat through and serve.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-freeMango lassi with plant-based yoghurt
A cool, fruity drink softens the spiced heat of the potatoes.
🥂
ALCOHOL-FREE OPTIONMango smoothie made with oat yoghurt.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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