Aloo Jeera
Aloo Jeera (potatoes with cumin seeds) is one of the simplest and quickest dishes in the Mandala recipe collection. Known at home as “dry potato curry,” it’s perfect for last-minute guests—easy to make, filling, and crowd-pleasing. Using plenty of oil gives the potatoes a delicious, slightly crunchy texture, which you can drain off if you prefer. This recipe shows how a few spices, especially Mandala King Masala, can turn basic ingredients into a tasty favourite. Let’s go!
Servings: 4
| 700g potatoes, peeled and chopped into 1cm cubes. |
| ½ cup (about 100ml) cooking oil |
| 1 ½ tsp cumin seeds |
| 2 tsp Mandala king masala |
| Salt to taste |
| Squeeze of fresh lemon or lime juice |
| Bunch of freshly chopped coriander leaves |
Prepare:
| Peel and chop the potatoes into small 1cm sized cubes and set aside. |
Cook:
| In a large non-stick pan, gently heat the oil and add the cumin seeds. Once the cumin starts to sizzle, add the potatoes and fry. |
| Continue to fry the potatoes on a medium low heat, gently folding every so often to stop the potatoes from sticking to the bottom of the pan. |
| Once the potatoes have started to brown at the edges, add the Mandala king masala and continue to fry, stirring occasionally. |
| Once the potatoes are well cooked, remove from the pan using a slotted spoon so that you can leave most of the oil behind in the pan. |
| Season the potatoes with a squeeze of fresh lime or lemon juice, a sprinkle of chopped coriander and enjoy! |
