Adam Liaw’s jeera aloo
This is great as a side dish or as the main event. In Hindi, jeera means cumin and aloo means potatoes. Thus: cumin potatoes.
Ingredients
4 medium waxy potatoes, washed
4 tbsp ghee
1 tsp cumin seeds
2 tsp ginger, grated
2 cloves garlic, grated
1 large green chilli, seeds removed and finely chopped
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
1 tsp Kashmiri or Korean chilli powder
juice of ½ a lemon
¼ cup coriander leaves, roughly chopped
Method
Step 1
Pierce the potatoes once or twice with a sharp knife and place in a microwave-safe dish. Microwave for 6 minutes, then turn (beware, they’ll be hot) and microwave for a further 6 minutes. Test the potatoes by squeezing the sides to see if they are soft. If still too firm, microwave in additional three-minute bursts until tender but still holding together. Allow to stand for 5 minutes to cool a little, then peel with a knife and cut into 3cm cubes.
Step 2
Heat a medium saucepan over medium heat and add the ghee. Add the cumin seeds and cook for about a minute until they start to crackle. Add the ginger, garlic, chilli and salt and then cook for a further minute. Add the dry spices and mix well. Squeeze in the lemon juice and add a few tablespoons of water. Mix to a paste. Add the potatoes and gently toss through the spice mixture. Cover and cook over very low heat for about 5 minutes. Stir through the coriander leaves, then serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
