North Indian Cumin Potatoes

Makes 4 servings Colomba

Potatoes are a very popular vegetable in India. This simple potato side dish, Aloo Jeera, gets its alluring aromas and enticing flavors from a variety of spices, herbs, and aromatics. Serve with roasted or rotisserie chicken or baked fish.


1 pound (about 4) Colomba potatoes, cubed
2 tablespoons extra virgin olive oil, butter, or ghee

2 teaspoons cumin seeds

1 tablespoon minced fresh ginger

1 green chili, minced (such as Serrano peppers)

1 clove garlic, minced

½ teaspoon salt

1 ¼ teaspoon ground coriander

½ teaspoon cayenne powder

¼ teaspoon turmeric

3 tablespoons water

1 tablespoon fresh lemon juice

3 tablespoon chopped fresh cilantro

  1. Place potatoes in a saucepan, cover with water, and bring to a boil. Cook potatoes until tender when pierced with a knife but not mushy. Drain and set aside.
  2. Heat oil in a large skillet over medium heat, add cumin seeds and fry lightly just until fragrant, about 1 minute.
  3. Add ginger, chili, garlic, and salt and cook for 1 minute. Reduce the heat, add the coriander, cayenne powder, and turmeric, cook for an additional minute stirring constantly.
  4. Add water and lemon juice and let cook until mixture thickens slightly.
  5. Add potatoes to the skillet and toss gently to coat. Cover and cook for 8-10 minutes on low heat, until the potatoes are soft and most of the liquid has been absorbed.
  6. Sprinkle with cilantro and serve.