Cumin Potatoes And Tomatoes Recipes

ALOO PHUJIA

Steps:

• Lightly brown onion in oil in a medium size skillet.
• Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
• Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO)

Steps:

• Drain the potatoes and pat them dry.
• Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
• Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
• Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

CUMIN POTATOES AND TOMATOES

Steps:

• Pre-heat oven to 200°C.
• In a large mixing bowl, mix (with your hands) the potatoes, onion, cumin, cinnamon, oil, salt and pepper.
• Spread this mixture evenly in a baking dish (I use a 20 cm by 26 cm).
• Pour the crushed tomatoes and any juices over the potatoes.
• Pour water into the pan.
• Cover with foil and bake for 45 minutes.
• After this time, reduce oven temperature to 180°C, remove foil and bake an additional 30 minutes until the potatoes are tender and the sauce has thickened.

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.

GREEK CUMIN POTATOES

Steps:

• Peel potaotes and cut in half, or if very large, quarters.
• Place in roasting dish, separate onion slices and mix with potatoes.
• Sprinkle the spices and seasoning over the potatoes and onion and drizzle with olive oil; mix well.
• Pour tinned tomatoes over the potatoes.
• Add water to the pan.
• Cover and cook for 45 minutes at 200°C.
• Remove foil, lower oven to 180C and cook for a further 30 minutes or so until cooked.

BAKED POTATOES AND TOMATOES

Steps:

• Put the tomatoes in a baking dish. Sprinkle with sugar, salt, and chili pepper. Add the rest of the ingredients, mix well, and sprinkle in a little more salt. Bake in a preheated 375°F oven for 50-60 minutes.
• Variation
• There is a similar dish in Morocco called batata hzina, which means "sad potatoes." Add 1/2 teaspoon cumin and 1/2 teaspoon ginger to the above. Sweet potatoes are treated in the same way.
• For a Turkish dish for 6, fry 2 chopped onions in 2 tablespoons extra-virgin olive oil till soft. Add 2 more tablespoons oil and mix with 1 1/2 pounds new potatoes, peeled, boiled, and quartered. Add 4-6 chopped garlic cloves, 1 teaspoon cumin, the peeled and chopped tomatoes, a handful of black olives, 3 sprigs oregano, and 1/2-1 teaspoon dried red-pepper flakes. Bake 45-60 minutes at 400°F.

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Steps:

• Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
• Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
• Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
• Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

CUMIN POTATOES

Steps:

• Peel the potatoes and cut into 2cm cubes.
• Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
• Pour the oil over and tumble the potatoes around until they are well covered.
• Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
• Serve with Eastern style meals.

CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO) RECIPE

Steps:

• 1. Drain the potatoes and pat them dry. 2. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes. 3. Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water (or low salt chicken stock) and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes. 4. Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve. Tip: For a thicker sauce, coarsely mash some of the potato cubes.

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt.
• Dot butter over the top and pour about 1/2 cup of water around the sides of the dish.
• Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft.
• Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced.
• Serve hot or at room temperature.