“Fast to cook, Good to eat”.
A simple and delicious side dish of potatoes flavoured with cumin seeds.
Aloo (Potatoes) – 3 medium-large
Oil – 1 tspn
Jeera (Cumin Seeds) – 1 tspn
Haldi (Turmeric Powder) – 3/4 tspn (or as desired)
Lal Mirch (Red Chilly Powder/Paprika) – 1/2 tspn (optional)
Salt – To taste
Peel the potatoes if desired (or, if not organic), else scrub well, and halve then slice thinly (about 1/2cm thick or even thinner is good and cooks really fast – but this can be thicker if you like.)
In the cooker, heat the oil and add the cumin. It will start crackling.
Next add the turmeric (and the chilly powder, if using).
The powders get roasted in seconds (and can burn if left too long), so quickly add the sliced potatoes to this,
And a good stir to mix it all up. (Yes, turmeric is one of the main ingredients, besides the cumin, and evident in not just the taste, but also the characteristic deep, yellow colour). Add 2 TBS of water and cover and cook as in this recipe for one whistle.
The next step is usually to evaporate any excess water by keeping it on an open flame for a couple of minutes, but this time I will transfer the subzi to a “tava” (hot griddle), where I’ve just finished making some paranthas, and along with one more tspn oil and heat it over a low flame for 3-4 minutes to achieve an “aloo-fry” effect where the pieces are crisply browned on the outside.