Potato Bhaji With Cumin Tarka
Jeera Alu Sookhi Sabji
Mamta Gupta
For this dish, buy the smallest new potatoes that you can find. My mum sometimes made is with pea potatoes, the waste product of potato growing, which are unfortunately not sold in shops and thrown away. We used to call them Chuniya Alu. It is a simple dish and is cooked in every house in India with minor variations. It can be used as a stuffing for toasted sandwiches too. Traditionally, onions are not added here, but you can, if you wish. Serves 4
Ingredients
500 gm. new potatoes, cut into halves. Very tiny ones can be left whole.
2 tbsp. cooking oil
1 tsp. cumin seeds
A pinch of asafoetida or hing powder
1/2 inch piece of ginger, peeled and grated
1/2 tsp. turmeric powder
1 tsp. of coriander powder
1/2 tsp. of chilli powder (according to taste)
Salt to taste
1/2 tsp. amchoor or dry mango powder or 1 tsp. lemon juice
A bunch of coriander leaves (optional), chopped finely
Instructions
Heat oil in a kadhai or wok.
Add cumin seeds and asafetida powder. Allow the seeds to splutter.
Add ginger. Fry till ginger begins to turn brown. This only takes a minute or two.
Turn the heat down and add all ground spices. Give a quick stir to release flavours.
Add potatoes and stir fry for a few minutes, until all potatoes are well coated with spices.
Cook covered, on low heat, until cooked, stirring gently from time to time. If they begin to 'catch', sprinkle a little water now and then.
Add amchoor and garam masala. Stir it is.
Add coriander leaves and serve hot with Chapatties and dal or with Plain Parathas.
Notes
You can add one thinly sliced onion to this dish. Add at step 5