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crispy potatoes with cumin - zeera aloo

Recipe by
Stacy Goodall

A very popular potato dish from North India.

yield 4 serving(s)
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For crispy potatoes with cumin - zeera aloo

  • 1 1/2 lb
    red boiling potatoes, scrubbed but not peeled
  • 3 Tbsp
    grapeseed or canola oil
  • 2 tsp
    cumin seeds
  • 3/4 tsp
    salt, or to taste
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    cayenne pepper (optional)

How To Make crispy potatoes with cumin - zeera aloo

  • 1
    Put the potatoes in a pot with cold water to cover. Bring to a boil, turn the heat down, and simmer, covered, until tender, about 30 minutes.
  • 2
    Drain, let cool, and refrigerate until very cold. Then peel and cut the potatoes into 1-inch cubes.
  • 3
    Heat the oil with the cumin in a large wok or nonstick frying pan over medium-high heat and cook, stirring, until fragrant, 1 to 2 minutes.
  • 4
    Add the potatoes and cook, stirring often, until a crisp, golden brown crust forms, 10 to 15 minutes.
  • 5
    Stir in the salt, black pepper, and cayenne, if using. taste for salt and serve hot.

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