I don't know why, but I've been craving for comfort food lately. All I wanted to eat for the last few days was some curd rice with roasted potatoes. That pleases my taste buds and tummy immensely. Especially, I love potatoes in any form. I had a long week and was tired when I came home today. I was feeling lazy to cook, and neither was in a mood to go out for dinner. Since its almost end of the week, I didn't have much stuff in the fridge too except a few baby potatoes.
I bought these potatoes last week when I was roaming around in a grocery store to kill some time while waiting for my daughter's dance class to get over. With my craving for comfort food at its peak, I can't help buying a few pounds of these cute little red baby potatoes. Its been lying in my fridge just because I didn't know what to do with them. After peeking at my recipe list and after a long debate whether to make Dum-aloo or Jeera Aloo, today I settled with Jeera aloo, merely because it was easy to make. Jeera aloo has been in my to-try list for a long time. I know its such a common and popular recipe in many house holds, but yes you read it right, I'm trying it for the first time. It came out delicious as expected.
- Baby potatoes - 12
- Cumin Seeds - 2 tsp
- Cumin powder - 1 tsp
- Corriander seeds - 2 tsp
- Turmeric - 1/4 tsp
- Chilli Powder - 1 tsp
- Curry leaves - a few
- Pressure cook the potatoes, peel the skin and leave them aside. If they are a little big in size, you can cut them into half. The pieces should be a bit bigger.
- Heat a pan, roast the cumin powder without oil and remove separately.
- In the same pan, roast the corriander seeds and grind them coarsely. No need to powder them too fine.
- Heat oil (a bit extra than usual) and season with Cumin seeds and curry leaves. Add the potatoes, Chilli, turmeric, corriander and cumin powders, salt and mix well.
- Cover and cook for 5 mins in low heat. Now increase the heat and roast them until they turn into a nice brown color.
Ultimate combination with curd rice :)