Looking for a non-traditional side dish for your Thanksgiving meal? Highly recommend myMom’s Jeera Aloo (cumin-spiced baby potatoes)!
I love the simplicity yet bold flavors of this dish. Absolutely adore every bite – combination of cumin, ginger, curry leaves and spicy green chillies! This dish is not supposed to be super-spicy — if you cannot tolerate any heat minimize or skip the green chillies all together. The cumin seeds and fresh ginger will do their magic!
Jeera Aloo is a very popular dish from North India that my mom adapted to suit my family’s taste buds! Growing up we ate with rotis. The cute baby potatoes and the aroma brighten our dinner table. If you have a picky 5 year old or want to introduce new ethnic tastes to your family this would be my go to dish! After all, Indian food isn’t all about creamy, spicy, bright-red curries.
Cumin (aka jeera) is the star of this dish and that’s all you will think about when you take a bite. If you haven’t experienced the full flavor of cumin this is your chance. I dream about it!
Adapted from: myMom’s recipe[recipe title=”Jeera Aloo” servings=”2″ time=”40 mins Prep 15 mins” difficulty=”easy”]
- ~1 lb baby potatoes
- 1.5-2 inches finely chopped fresh ginger
- 2-4 finely chopped green chillies (from Indian store or thai green chillies)
- 1.5-2 tbsp cumin seeds (jeera)
- 1-1.5 tbsp garam masala
- Pinch of asafoetida
- 6-8 curry leaves
- 1 tbsp lime juice
- Finely chopped cilantro for garnish
- 4 tbsp sunflower/olive oil
- salt to taste
- Rinse and peel the baby potatoes. Alternatively, (peeled, raw) frozen baby potatoes are available at some Indian stores.
- Poke them with a knife tip and let them marinate in garam masala and salt.
- Heat a pan and add oil. Once the oil is hot add pinch of asafoetida, cumin seeds (add more if needed), ginger, curry leaves, green chillies and let it sizzle! Trust me it is the best smell in the world.
- Add in the potatoes and stir-fry them until all the goodness is mixed in.
- Put a lid if necessary and stir intermittenly until the potatoes are cooked (10-12 mins). Please do not add water.
- Adjust salt and garam masala as needed.
- Sprinkle some lime juice and garnish with chopped cilantro.
- Serve hot with rest of the Thanksgiving fare!