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Potato in Cumin and Preserved Lemon

2022-07-16

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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❣️

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❣️😋
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Servings 2
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Metric – US Customary
Ingredients
 
 
2-3 Servings
  • 700 Gram small potatoes
  • 3 Tablespoon olive oil, or canola oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/2 tsp salt by taste
  • 1/8 tsp ground black pepper
  • 1/4 tsp chili flakes, or green chili, chopped
  • 1/2 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.
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Filed Under: All Recipes, Indian, Mains, North Africa, Side Dish Tagged With: Jeera Aloo, pickled lemon, potato cubes Sautéed with cumin and preserved lemon, potato cubes with cumin and cilantro seeds, vegan reciipes

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Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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