Potato in Cumin and Preserved Lemon

India and North Africa meet in this easy and appealing recipe 🙂
The inspiration came from Jeera Aloo, a traditional recipe from Indian cuisine, where you fry cumin seeds, add cooked potato cubes and sautée them with lemon juice and chili.

But then I remembered I had a jar of pickled lemon in the fridge and a bag of small potatoes.

So I baked the potatoes until soft and cut them into cubes. I then fried cumin and coriander seeds, added spices, pickled lemon, and chili flakes, popped the potatoes in and sautéed everything for a few minutes.

I added chopped cilantro and served it with homemade coconut yogurt to balance the spiciness.

It turned out delicious with zero effort❣️😋

Enjoy and let me know how it turned out❣️

RECIPE

Potato in Cumin and Preserved Lemon

Fry cumin and coriander seeds, add spices and preserved lemon and pop in Baked potatoes cut into cubes. Sautée for a couple of minutes and serve with chopped cilantro and coconut yogurt to balance the spiciness.

Delicious with zero effort❣️😋

PRINT REVIEW Pinterest

Servings 2

Cook ModePrevent your screen from going dark

US Customary – Metric

Ingredients

 

US CustomaryMetric

 

1x2x3x

2-3 Servings

• ▢ 700 Gram small potatoes
• ▢ 3 Tablespoon olive oil, or canola oil
• ▢ ¼ tsp cumin seeds
• ▢ ¼ tsp coriander seeds
• ▢ ½ tsp salt by taste
• ▢ ⅛ tsp ground black pepper
• ▢ ¼ tsp chili flakes, or green chili, chopped
• ▢ ½ tsp ground turmeric
• ▢ 1-1.5 Tablespoon preserved lemon by taste
• ▢ 1-2 Tablespoon chopped cilantro

For Serving

• ▢ vegan yoghurt Coconut yoghurt will make a perfect match, but any vegan yoghurt will do.

Instructions

 

• Preheat the oven to 180 degrees Celsius (356 F), place the potatoes on a baking tray, and bake for about half an hour – until the potatoes are tender (a skewer penetrates them easily). Avoid over-baking. Remove from the oven and set aside to cool for about 15 minutes.
• Cut the potatoes into about 1.5 cm (0.5-Inches) cubes; there is no need to remove the skin. Set aside.
• In a large skillet or a wok, heat the oil, add cumin seeds and coriander seeds and fry while stirring until aromatic; lower the heat and add the rest of the spices, salt, and pickled lemon. Mix well for a few more seconds.
• Add the baked potato cubes to the pan, sauté for a minute or two and remove from the heat.
• Taste and adjust seasoning if necessary: salt, pickled lemon, chili flakes
• add chopped cilantro and mix
• Transfer to a serving plate and serve with vegan yogurt. Coconut yogurt (recipe coming soon) is a perfect match, but any other vegan yogurt will do.

Click here to add your own private notes.

?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory