Cumin Scented Potatoes With Tomatoes Ghurma Aloo Recipes

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CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO)



Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo) image

Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular curry from his days at boarding school, where there was a cook of Iranian ancestry.

Provided by Raghavan Iyer

Categories     Dinner     Side     Potato     Curry     Tomato     Cumin     Cilantro     Quick & Easy     Wheat/Gluten-Free

Yield Serves 6

Number Of Ingredients 9

1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
1 tablespoon cumin seeds
1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
1 teaspoon ground turmeric
2 teaspoons coarse kosher or sea salt
1 teaspoon cayenne (ground red pepper)
1 medium-size tomato, cored and cut into 1-inch cubes
2 tablespoons finely chopped fresh cilantro leaves and tender stems

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.

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

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