Good morning everyone,
Punjab has a climate that is not a lot different from places in southern Canada. Cold winters (occasionally with snow) and wet springs but super hot summers and a monsoon season that has been completely screwed lately by climate change. You’ll find some of the same basic vegetables growing in the Punjab as you would on Canadian farms as well. Today, we’re going to do a potato recipe – Aloo Jeera (potatoes with cumin).
2 tsp cumin seeds (jeera)
3 large potatoes, cut into cubes (aloo)
1 tbsp bran, extra virgin olive or canola oil or ghee
2 or 3 green chilies, chopped
1/4 tsp turmeric
Juice from 1 lime
Salt, to taste
1/4 cup coriander leaves, stems removed
Heat the oil over medium-high heat in a heavy bottomed pot. Add the cumin seeds. When they begin to pop, add the potatoes, mixing well. Cover the pot and reduce the heat to medium. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are cooked through. Add the chilies, turmeric, lime juice, salt and coriander. Stir well and continue to cook for another 2 or 3 minutes.
I’m a huge fan of cumin. Huge fan. So I normally add a little more cumin to the Aloo Jeera and I even add it to the Aloo Gobi. You can add more heat with more chilies or reduce the heat by removing the seeds from the chilies. Either way, there’s nothing better for a spice lover who was raised on meat and potatoes than these two recipes.
Until next time,
Peace & love all,