Street Food - Aloo jeera (Potato and cumin curry)

Serves 4–6
2 tbsp vegetable oil
4 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
1⁄3 cup shallots, finely chopped
1lb (450g) all-purpose potatoes, peeled and
cut into ½in (1cm) dice
1 tsp ground turmeric
1 tbsp black mustard seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 green cardamom pods
3 fresh green jalapeño or serrano chilies,
seeded and finely chopped
4 medium tomatoes, chopped
1 cup canned chickpeas (garbanzo beans),
drained and rinsed in cold water
1 tsp salt
juice of 1 lemon
½ bunch of fresh cilantro
freshly ground black pepper
1Heat the oil in a heavy saucepan over medium-high heat. Add the garlic and
ginger. Cook for 2–3 minutes until the garlic and ginger are fragrant. Add the
shallot and potato and cook, stirring and tossing, for about 4 minutes or until
the shallot has softened. Stir in the turmeric, mustard seeds, ground coriander,
cumin, and cardamom. Cook for 1 minute until the spices are fragrant, then add
the chilies, tomato, and chickpeas. Add ¼ cup water and the salt, season with
pepper, and cover the pot. Continue cooking over medium-high heat for about
20 minutes until the potato is tender when pierced with the tip of a sharp knife.
2To finish, add the lemon juice and half the cilantro. Taste the curry—it should
have a good balance of spicy, sweet, sour, and salty. Adjust the seasoning
if necessary. Garnish with the remaining cilantro, and serve as part of a larger
selection of curries, grilled fish or meat, dips, and Indian breads.
This classic potato curry
from South India is a dish
frequently featured as
street food. It works very
well as an accompaniment
to other curries and dishes,
so that you have a selection
of different flavors, colors,
and textures. Fresh
homemade curries taste
so different from takeaway
and those served in
restaurants, and you can
truly appreciate the
essential, simple nature
of true Indian food.


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