| Prep: 20 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 7g | 1g | 34g |
| sugars | fibre | protein | salt |
| 2g | 4g | 4g | 0.3g |
One of the absolute joys in my culinary journey has been the discovery and creation of dishes that blend the flavors of my Gujarati roots with my Californian upbringing. The Kala Zeera Aloo (Cumin Spiced Potatoes) is one such dish that merges these worlds in the most diverse way. Trust me, one bite will transport you across continents in an instant!
A Healthful Indulgence
What I love about Kala Zeera Aloo is that it isn’t just a festival of flavors; it also packs a nutritional punch. This sumptuous dish manages to take the humble potato and transform it into a powerhouse of health benefits. Potatoes provide a rich source of vitamins, minerals, and antioxidants. Importantly, the black cumin or Kala Zeera, used in this recipe, is praised for its therapeutic properties with beneficial effects on digestive issues, respiratory ailments, and overall immune health. It’s our version of ‘food as medicine’.
A Fusion Recipe For All Time
And of course, there’s the taste. The combination of kala zeera and other aromatic spices like turmeric and red chili with the earthiness of potatoes creates a melody of flavors that is undeniably captivating. The lemon juice and fresh cilantro elevate this recipe to heaven, drawing together all the spices and balancing out their heat with a citrus kick and a refreshing herbal note.
It quite reminds me of the popular American hash browns, albeit with a Gujarati twist. And if you’re wondering what to pair this delectable dish with, it goes excellently with roti, naan, or even a bowl of steamed rice. You can even serve it alongside grilled or roasted meats for a flavorful twist on traditional sides.
In our family, Faisal, my husband, and our two boys absolutely love it when I whip up this dish. It’s a beautiful feeling, knowing that I am able to serve my family something that is not just delicious but also contributes to their health. They say the way to a person’s heart is through their stomach, and I think my Kala Zeera Aloo might just be the perfect dish to exemplify this adage. But don’t take my word for it, try the recipe for yourself and experience the magic.
To learn more about Gujarati cuisine, I recommend reading www.gujaraticuisine.com, and for a deep dive into the benefits of Kala Zeera, this article on www.herbalremediesinfo.com is a great resource.
What You’ll Need
- 2 pounds of potatoes
- 1 tbsp of kala zeera (black cumin seeds)
- 2 tbsp of vegetable oil
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- Salt to taste
- 2 tsp of lemon juice
- 2 tbsp of chopped fresh cilantro leaves
Method
Step One
To start preparing Kala Zeera Aloo, first wash the potatoes thoroughly and cut them into small, bite-sized cubes. Try to keep the size of the cubes uniform for uniform cooking.
Step Two
Heat the vegetable oil in a large frying pan on medium heat. Once the oil is hot, add the kala zeera (black cumin seeds) and fry them until they start to sputter. Be careful not to burn them as it might make the dish bitter.
Step Three
Add the cubed potatoes to the frying pan, and stir to mix the potatoes and cumin seeds. Continue frying until the potatoes start to change their color and turn golden brown.
Step Four
Add the turmeric powder, red chili powder, and salt to the potatoes in the pan. Mix well so all the potatoes are coated with the spices. Lower the heat, cover the pan and let the potatoes cook for around 15-20 minutes, or until the potatoes are cooked through.
Step Five
Check the potatoes for doneness by piercing a piece with a fork. If it passes through easily, the potatoes are done. If not, cook for a few more minutes.
Step Six
Once the potatoes are cooked, add the lemon juice and mix well. This will add a tangy flavor to the potatoes. Finally, sprinkle the chopped fresh cilantro leaves on top of the potatoes as a garnish.
Step Seven
Your Kala Zeera Aloo is now ready to be served. Enjoy this dish hot as a side dish with roti, puri or rice.
