Cumin Potato Hash (Jeera Aloo)

• annokset: 4 CUPS (948 ML)

Ainekset

1 tablespoon oil

1 tablespoon cumin seeds

½ teaspoon asafetida (hing)

½ teaspoon turmeric powder

1/2 teaspoon mango powder (amchur)

1 small yellow or red onion, peeled and diced (1 cup [150 g])

1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced

3 large boiled potatoes (any kind), peeled and diced (4 cups [600 g])

1 teaspoon coarse sea salt

1-2 green Thai, serrano, or cayenne chiles, stems removed, thinly sliced

1/4 cup (4 g) minced fresh cilantro, minced

Juice of ½ lemon

Ohjeet

1. In a deep, heavy pan, heat the oil over medium-high heat.

2. Add the cumin, asafetida, turmeric, and mango powder. Cook until the seeds sizzle, about 30 seconds.

3. Add the onion and ginger root. Cook for another minute, stirring to prevent sticking.

4. Add the potatoes and salt. Mix well and cook until the potatoes are warmed through.

5. Top with the chiles, cilantro, and lemon juice. Serve as a side with roti or naan or rolled in a besan poora or dosa. This is great as a filling for a veggie sandwich or even served in a lettuce cup.

Muistiinpanot

This is such a fun recipe for weekend monings when you wamt to switch up your regular hash browns. The Cumin is warm and inviting

and pairs perfectly with the potatoes. Boil the potatoes the night before to get these on the breakfast table nice and fast.