Cumin Potatoes Recipe Recipe For Creamy

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CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

INDIAN CUMIN POTATOES ( JEERA ALOO )



Indian Cumin Potatoes ( Jeera Aloo ) image

A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor. A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's "Introduction to Indian Cooking".

Provided by Inge 1505

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs waxy potatoes
1/2 teaspoon salt
1/2 cup water
1 tablespoon oil
1 teaspoon cumin seed (not ground!)
1/2 teaspoon turmeric
1 pinch salt, to taste
2 tablespoons fresh coriander or 2 tablespoons parsley, minced

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.

Nutrition Facts : Calories 164.2, Fat 3.7, SaturatedFat 0.5, Sodium 341.5, Carbohydrate 30.2, Fiber 3.9, Sugar 1.4, Protein 3.6

CREAMY CRISPY LATKES WITH GARLIC CUMIN SOUR CREAM



Creamy Crispy Latkes with Garlic Cumin Sour Cream image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 16 to 20 latkes

Number Of Ingredients 16

1 head garlic
1 tablespoon extra-virgin olive oil
1 teaspoon cumin seeds
1 cup sour cream
1 tablespoon freshly chopped parsley
5 russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 leek, finely chopped and cleaned thoroughly
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
3 eggs
2 cups breadcrumbs
1 cup all-purpose flour
Canola oil, for frying

Steps:

  • For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.
  • For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes. While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat. Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve. Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper. Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs. Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.

CUMIN POTATOES



Cumin Potatoes image

This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!

Provided by JustJanS

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

8 medium potatoes
2 tablespoons olive oil
1 tablespoon cumin
kosher salt
fresh ground black pepper

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 ROASTED POTATOES



Cumin Roasted Potatoes image

I found this recipe in Cook's Country. There are a couple of others similar already on 'Zaar, but this adds a few extra flavors.

Provided by Chris Reynolds

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 large potatoes, unpeeled and sliced into 1/2-inch slices
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

  • In a small bowl, mix all the ingredients, except the potatoes.
  • Arrange the potatoes on a baking sheet that has been sprayed with Pam.
  • Spoon the oil mixture over the potatoes, tossing to coat well.
  • Bake at 500 degrees for 20 minutes or until done.

Nutrition Facts : Calories 175.3, Fat 3.7, SaturatedFat 0.5, Sodium 302.9, Carbohydrate 32.8, Fiber 4.2, Sugar 1.5, Protein 3.9

GARLIC AND CUMIN NEW POTATOES



Garlic and Cumin New Potatoes image

Here are the potatoes! They're looking for ribs, steaks or chops to partner with for great grilling flavors.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

12 unpeeled small red potatoes, cut into fourths
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon peppered seasoned salt
1/4 cup chopped fresh cilantro

Steps:

  • Heat coals or gas grill for direct heat. Place potatoes in large bowl. Add remaining ingredients except cilantro; toss to coat. Place in grill basket (grill "wok").
  • Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes frequently, until tender.
  • Sprinkle potatoes with cilantro; toss to coat.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g

CUMIN POTATOES



Cumin Potatoes image

Provided by Julie Sahni

Categories     Potato     Side     Sauté     Cilantro     Seed     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds small waxy or new potatoes
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon tumeric
Coarse salt to taste
2 tablespoons minced fresh coriander (cilantro) leaves and tender stems

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.

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