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Cumin Potatoes

Name: Cumin Potatoes
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Potato; 1 tsp Cumin Seeds; A pinch Turmeric; 1 tbsp Vegetable oil; 1/3 tsp Salt; A pinch Chili powder

Side Dish

⏱ 15 min

👥 Serves 2

Difficulty ⭐

India's jeera aloo simplified to just a potato and cumin — a fragrant stir-fry.

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📖 The Story Behind This Dish

A creative dish adapting jeera aloo (cumin and potato), an Indian home dish, so it can be made with a single potato, a Japanese pantry staple. The trick is to heat the cumin seeds in oil to infuse it, which alone gives an authentic aroma. It's good in lunch boxes or as a snack with drinks. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a day with an almost empty fridge, cumin crackles in the oil as potatoes fry, and the scent of spice fills the kitchen.

🥕 Ingredients (serves 2)

Potato 2
Cumin Seeds 1 tsp
Turmeric A pinch
Vegetable oil 1 tbsp
Salt 1/3 tsp
Chili powder A pinch

👩‍🍳 Instructions

Cut the potato into 1.5cm cubes with the skin on, place in a heatproof dish, cover, and microwave 3 minutes.
Put the oil and cumin seeds in a frying pan over low heat and heat until bubbling and fragrant.
Add the potato and fry over medium heat until browned.
Sprinkle with the turmeric, salt, and chili and toss to coat.
Transfer to a plate.

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