Cumin Seed Potatoes Batata Bkamun From Qutar Recipes

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

CUMIN POTATOES

Steps:

• 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
• 2. Heat the oil in a large heavy nonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
• 3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.

POTATOES WITH CUMIN AND MUSTARD SEEDS

Steps:

• Cut the potatoes into 1/2" × 1/3" dice.
• Pour the oil into a frying pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the ginger. Stir twice and add the potatoes. Sprinkle the salt, red pepper, and black pepper over the top. Now stir and fry for 4-5 minutes. The potatoes should get lightly browned, and all the spices should be well mixed. Taste for salt.
• Cut a 1-inch knob off a piece of fresh ginger and peel it. Now cut that chunk crossways into the thinnest slices you can manage. Stack 6-7 slices together and cut them crossways into the thinnest slivers possible. Cut all the slices this way. If you need more slivers, start with another knob of ginger.

INDIAN CUMIN POTATOES ( JEERA ALOO )

Steps:

• Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
• Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
• Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
• Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
• Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
• Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
• NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

BATATA NU SHAK (POTATO CURRY)

Steps:

• Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
• Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

CUMIN SEED POTATOES, BATATA B'KAMUN FROM QUTAR

Steps:

• Set a pot of potatoes to boil and cook until tender. Small golden potatoes will cook in about about 15 minutes.
• Meanwhile, fry up those cumin seeds in some vegetable oil until fragrant and just beginning to color (30 seconds to a minute).
• Toss on the onions and cook until "meltingly" soft and then stir in all the spices, salt, and pepper, sneak a taste and smile.
• Halve or quarter your potatoes, as desired, and add to the onion mixture. Squeeze on a little lemon juice, as desired.
• Toss until completely coated with golden, sweet spiced goodness. Serve hot with fresh lemon slices.