Best Cumin Scented Potatoes With Tomatoes Ghurma Aloo Recipes

Aloo Phujia image

Provided by CHRISTYJ

Time 30m

Yield 4

Number Of Ingredients 8

1 onion, chopped
¼ cup vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
¼ teaspoon ground cumin
2 tomatoes, chopped

Steps:

Lightly brown onion in oil in a medium size skillet.
Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 25.7 g, Fat 14.1 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 593.4 mg, Sugar 4 g

Indian Cumin Potatoes ( Jeera Aloo ) image

Provided by Inge 1505

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs waxy potatoes
1/2 teaspoon salt
1/2 cup water
1 tablespoon oil
1 teaspoon cumin seed (not ground!)
1/2 teaspoon turmeric
1 pinch salt, to taste
2 tablespoons fresh coriander or 2 tablespoons parsley, minced

Steps:

Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

Nutrition Facts : Calories 164.2, Fat 3.7, SaturatedFat 0.5, Sodium 341.5, Carbohydrate 30.2, Fiber 3.9, Sugar 1.4, Protein 3.6

CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO) Recipe image

Provided by á-32773

Number Of Ingredients 9

•1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning or head of cauliflower cut into 1/2 cubes.
•2 tablespoons canola oil
•1 tablespoon cumin seeds
•1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
•1 teaspoon ground turmeric
•2 teaspoons coarse kosher or sea salt
•1 teaspoon cayenne (ground red pepper)
•1 medium-size tomato, cored and cut into 1-inch cubes
•2 tablespoons finely chopped fresh cilantro leaves and tender stems

Steps:

1. Drain the potatoes and pat them dry. 2. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes. 3. Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water (or low salt chicken stock) and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes. 4. Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve. Tip: For a thicker sauce, coarsely mash some of the potato cubes.

Cumin Potatoes and Tomatoes image

Provided by FlemishMinx

Categories Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

600 g potatoes, peeled and sliced in half (see above note)
1 large onion, thinly sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 tablespoons olive oil
400 g canned crushed tomatoes
300 ml water
sea salt
pepper

Steps:

Pre-heat oven to 200°C.
In a large mixing bowl, mix (with your hands) the potatoes, onion, cumin, cinnamon, oil, salt and pepper.
Spread this mixture evenly in a baking dish (I use a 20 cm by 26 cm).
Pour the crushed tomatoes and any juices over the potatoes.
Pour water into the pan.
Cover with foil and bake for 45 minutes.
After this time, reduce oven temperature to 180°C, remove foil and bake an additional 30 minutes until the potatoes are tender and the sauce has thickened.