|Jeera Aloo / Spicy Potato Wedges|
Sometimes the humble potatoes save your meals. With a few boiled potatoes resting in the butter box of our refrigerator, I knew what the dinner menu should look like. It’s good to have boiled potatoes handy !!
This side dish can pair with most of the gravy dishes and especially lentil soups . I cooked red lentils and it went very well with that. It is a real treat for potato lovers. And if you have boiled potatoes already, it is ready in 5 minutes. If you are fasting during navratras, you can enjoy these with plain yogurt.
Course: side dish
Ready In : 5 minutes
Level: very easy
Serves : 2
5 small potatoes, boiled, peeled and diced
1 teaspoon olive oil
1 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon Amchoor ( dried mango powder from Indian grocery stores )
( use 2 teaspoons lemon juice if you don’t have amchoor)
Salt and black pepper as per taste
2 tbsps water
2 tbsps cilantro leaves, roughly chopped for garnish
Heat oil in a small wok/ pan. Add cumin seeds and let them crackle.
Add diced potatoes and let them cook for 30 seconds on medium flame. Now add salt, pepper, coriander and amchoor. Add water.
Mix well so that potatoes are well coated with all the spices. Cook for about two minutes. Garnish with cilantro and serve hot.
These spicy wedges are good by themselves but to enhance your dining experience, relish them with plain yogurt, lentil soup and whole wheat tortilla – just the way we eat them in India.