Cumin Potatoes Recipes

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CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Steps:

  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

INDIAN CUMIN POTATOES ( JEERA ALOO )



Indian Cumin Potatoes ( Jeera Aloo ) image

A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor. A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's "Introduction to Indian Cooking".

Provided by Inge 1505

Categories     Lunch/Snacks

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 POTATOES



Cumin Potatoes image

This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!

Provided by JustJanS

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

8 medium potatoes
2 tablespoons olive oil
1 tablespoon cumin
kosher salt
fresh ground black pepper

Steps:

  • Peel the potatoes and cut into 2cm cubes.
  • Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
  • Pour the oil over and tumble the potatoes around until they are well covered.
  • Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
  • Serve with Eastern style meals.

BABY POTATOES WITH CUMIN



Baby Potatoes with Cumin image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 3 servings

Number Of Ingredients 4

1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse salt

Steps:

  • Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the Grilled Boneless Leg of Lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.

GARLIC AND CUMIN NEW POTATOES



Garlic and Cumin New Potatoes image

Here are the potatoes! They're looking for ribs, steaks or chops to partner with for great grilling flavors.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

12 unpeeled small red potatoes, cut into fourths
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon peppered seasoned salt
1/4 cup chopped fresh cilantro

Steps:

  • Heat coals or gas grill for direct heat. Place potatoes in large bowl. Add remaining ingredients except cilantro; toss to coat. Place in grill basket (grill "wok").
  • Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes frequently, until tender.
  • Sprinkle potatoes with cilantro; toss to coat.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g

CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO)



Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo) image

Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular curry from his days at boarding school, where there was a cook of Iranian ancestry.

Provided by Raghavan Iyer

Categories     Dinner     Side     Potato     Curry     Tomato     Cumin     Cilantro     Quick & Easy     Wheat/Gluten-Free

Yield Serves 6

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
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:

  • Drain the potatoes and pat them dry.
  • 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.
  • Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water 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.
  • Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

CUMIN POTATOES



Cumin Potatoes image

Provided by Julie Sahni

Categories     Potato     Side     Sauté     Cilantro     Seed     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds small waxy or new potatoes
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon tumeric
Coarse salt to taste
2 tablespoons minced fresh coriander (cilantro) leaves and tender stems

Steps:

  • 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
  • 2. Heat the oil in a large heavy nonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
  • 3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.

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