Topic: there must be someone on here thar cooks aloo jeera

[shaun63]

hi all i love the dish but just cant cook it right do they fry the potatoes and what one do they use mine just turn to mush any imput would help cheers shaun.

[curryhell]

If you can, try changing your potato variety.  Use a waxy spud like Charlotte or a salad potato.  Hope this solves your mushy problem

[976bar]

Hi Shaun,

As Chris say's, buy waxy potatoes. I always par boil my potatoes first in water, salt and little turmeric, which gives them that nice yellow colour. You want them just so that a skewer just penetrates them without splitting them.

Then finish off in the pan as normal

[fried]

Potatoes will also fry better if they're left to cool and dry after parboiling.

[shaun63]

ok thanks for that any jeera recipes would be good cheers.

[Malc.]

ok thanks for that any jeera recipes would be good cheers.

Hi Shaun


Do as per a sag aloo (minus the spinach of course!) and add a teaspoon of black cumin seeds (actually fruits) at the start.

[chewytikka]

Hi Shaun
Two recipes in one.
One of my favourite ways of doing Jeera Alu or Bombay Aloo

Use any waxy Potatoes

Small cubes of Potato, parboiled, give them a good shake and rattle in a bowl to get them fluffy.
I sometimes deep fry them crisp or like roasted.

Heat 3 tbs of ghee/oil in your curry pan.
Tarka a heaped teaspoon of Cumin seeds, crackle and brown.

Then add a slack handful of Onion/GPepper mix,
plus a tablespoon of minced green finger chillis and salt.
Bhun/Saute this for 2/3 minutes until soft,

Add a 1 tsp G&G, Mixed Pdr, Kashmiri Mirch Pdr, Tom Puree.

Add potatoes and toss and coat with the masala for a minute or two.
This will give you a dry fried tasty Jeera Alu, an ideal dry side dish to compliment your curry.

Step two, turning it into Bombay Aloo
Cook for a few minutes more by adding ladles of garabi bit by bit, deglazing the pan and bhuning off the liquid until you have a fairly dry thick sauce, clinging to the potatoes.

Serve and garnish with some thin sliced Tomato and scissor cut Coriander and a drizzle of lemon dressing.

I love the burst of flavour you get from Cumin seeds, mmmm
cheers Chewy

Here's one with Jeera/Bhindi



Just realized I'd contributed to this request on another thread, from the same author :
http://www.curry-recipes.co.uk/curry/index.php?topic=8652.msg76821#msg76821

[solarsplace]

Hi

Saw this post and thought I would give this a go.

Delicious! - made the Bombay version with a little curry gravy.

Many thanks for posting your recipe Chewy.

Regards

[shaun63]

hi al thanks for that chewy they look great will try them let you no how i go cheers mate shaun.