AI illustration

Jeera aloo — cumin potatoes

Why it worksCooking cumin in hot oil for a few seconds flavours the oil, and the oil then flavours everything else.

Ingredients

• 800 g potatoes
• 8 g ground cumin
• 3 g turmeric
• 2 g chilli flakes
• 10 g garlic
• 30 ml sunflower oil
• 150 g frozen peas
• 400 g chickpeas
• 150 g greek yogurt

Method

1. Cut the potatoes into 2 cm cubes. Boil them for 8 minutes, until just soft. Drain and let them steam dry for 2 minutes.
2. Chop the garlic. Heat the oil in a large frying pan on medium-high heat. Add the cumin and stir for 10 seconds only, because it burns quickly.
3. Add the garlic, turmeric and chilli flakes, then the potatoes, the frozen peas and the drained chickpeas.
4. Fry on high heat for 8 minutes, turning often, until the potatoes have crispy brown edges. Add salt. Serve with the yogurt.

A portion: about 480 kcal · 19 g protein · 67 g carbs · 13 g fat