Jeera Kalimirch Aloo

An extremely tasty dish, an inspiring  post by our own Shimpaji. Inspite of being a vegetarian I was super tempted looking at this chicken dish !! I tried making it with potato as suggested by her with the skin intact. Made it enjoyed eating it with phulkas and now sharing with all of you.

Ingredients

For the jeera kalimirch masala you need to sundry or lightly dry roast the ingredients given below

Cumin seeds 4 tbsp
Black peppercorns 4 tbsp
Fennel 2.5 tbsp
Cloves 1.5 tbsp
Cinnamon 2 inch piece

as stated by Shimpaji, the sweetness of the fennel rounds off the sharpness of the pepper and cloves in the spice mix. Goes well with seafood and meat. Does justice to coconut based gravies. Added tartness of the lemon, kokum, tamarind, yogurt or natural vinegars does wonders to the flavour profile of a gravy or a stir fry when made using this masala.

Potatoes cubed with the skin on 250 gms
Ginger 1/2 an inch piece
Onion 2 medium
Yogurt 2 tbsp
Jeera kalimirch masala 2tbsp
Turmeric 1/4 tsp
Oil, salt

Mix the cubes of potato in salt and turmeric

Method

Heat oil and shallow fry the potato cubes, remove in a bowl, in the same oil, add minced onion, ginger and garlic, saute till golden. add the potatoes back to the pan.mix the jeera kaimirch masala, add a little salt, to the yogurt and add it to the potatoes, mix well. Add 1/2 cup of water, cook covered till the water evaporates. Serve with rice, appams, or phulkas.