| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 2g | 37g |
| sugars | fibre | protein | salt |
| 3g | 5g | 5g | 0.15g |
A tale that transports me back to my roots, every time I cook it, is the aromatic Ajwain Aloo: Spicy potatoes cooked with ajwain. While it might seem unconventional to some, a Southern Belle like me who loves a kick of new flavors, finds herself drawn to this exquisite and healthful dish.
The Ajwain Aloo Story
This spicy and savory recipe is a traditional Indian dish, starring the versatile potato- which I affectionately call the “Southern starch”. Ajwain Aloo has a lot in common with many comfort foods I grew up with, transforming humble potatoes and a medley of spices into something truly special. It reminds me of the comforting Southern-style hash we used to have on Sunday mornings, but with an Indian twist. The beauty of this dish lies in the balance of flavors, and I see it working brilliantly as a side to any grilled protein, particularly seafood. A spice-crusted grilled fish or succulent shrimps, perhaps.
Health Benefits of Ajwain Aloo
The inclusion of ajwain, or carom seeds, brings a delightful twist to this dish, both in terms of flavor and health benefits. Ajwain is a powerhouse of antioxidants, and has been used in traditional Indian medicine for ages. Its potential benefits include aiding digestion, maintaining cholesterol levels, and offering relief from cough and cold. Presented in this colorful and fragrant dish, you are cherishing not just a great meal, but a boost for the well-being of all who partake.
An Epicurean Journey
In the end, what captivates me about Ajwain Aloo, is the journey it offers. The tantalizing aroma of toasting ajwain and cumin seeds, the sizzle of the potatoes as they brown, and finally the vibrant colors of the dish coming together like an artist’s palette. It’s as if I am being drawn into a vibrant culinary narrative, one that is steeped in culture and brimming with excitement.
Whether you are a fan of traditional southern dishes or love experimenting with flavors, I am sure you will be smitten by the Ajwain Aloo: Spicy potatoes cooked with ajwain. Try it for yourself and taste the magic of traditions blending in a delightful balance of flavors.
What You’ll Need
- 2 pounds potatoes
- 2 tablespoons vegetable oil
- 2 teaspoons ajwain (carom seeds)
- 1 teaspoon cumin seeds
- 2 green chilies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon amchur (dry mango powder)
- Salt to taste
- 2 tablespoons fresh coriander leaves, finely chopped
Method
Step One
To begin, scrub the potatoes clean. You can either leave the peel on, or peel them if you prefer. Cut the potatoes evenly into cubes and then rinse them in cold water. This will help to remove any excess starch.
Step Two
Next, heat the vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the ajwain and cumin seeds. Fry the seeds for a few seconds until they start to pop and become aromatic.
Step Three
Now, add in the chopped green chilies to the pan. Fry them for a minute so they can release their flavor into the oil.
Step Four
Add the cubed potatoes to the pan. Stir everything together so that the potatoes get coated in the oil and the spices. Reduce the heat to low and cover the pan with a lid. Allow the potatoes to cook for about 10-15 minutes, or until they become tender. Make sure to stir occasionally so that the potatoes do not stick to the bottom of the pan.
Step Five
Once the potatoes are cooked through, add the turmeric powder, red chili powder, coriander powder, amchur powder and salt to the pan. Mix everything together thoroughly so that the potatoes are evenly coated in the spices.
Step Six
Finally, sprinkle the chopped fresh coriander leaves over the potatoes. Stir everything together once more, and then serve the Ajwain Aloo hot, as a side dish with your favorite Indian bread or rice.
