Persian/Pakistani•comfort

Aloo ki Bhujia

The Spice Spoon recipe - Persian/Pakistani

Ingredients

Quantities are shown as originally provided.

2 lb potatoes, ((I use the red potato variety))
3 tbsp corn oil
3 tsp zeera, ((cumin seeds))
1 tsp salt ((or suit to your taste))
1-2 tsp red chili pepper flakes ((adjust according to taste, please start with 1 tsp))
2-3 pinches of haldi, ((turmeric))
handful fresh coriander (cilantro) (chopped fine, including the sweet stems)

1
Peel the skin off of the potatoes and slice the potatoes, lengthwise, into half.
2
Slice the potatoes, thinly, into half-moon shapes, (this will be quicker if you use the Cuisinart with its slicing disk, or a mandoline).
3
In a pan add the oil and turn the heat to medium.
4
Add the zeera and when it starts to sputter, turn the heat to low and immediately add the potatoes, salt, red chili pepper flakes, a few pinches of haldi.
5
With a wooden spatula, gently move the potatoes around in the pan for 5 minutes, so they are all evenly coated with zeera, oil, salt, chili and turmeric.
6
Cover with a lid and let the potatoes cook in their own steam for 20-25 minutes.
7
Bear in mind that the cooking time for the potatoes will vary, depending on the variety you are using.
8
Check for doneness at the 15 minute mark and give the potatoes a gentle stir, (they will be quite fragile). This will give you an indication as to how much longer the potatoes should be cooked. Mine cook in a total of 20 minutes.
9
When the potatoes are done, sprinkle liberally with the chopped coriander stems and leaves straight into the pan and give it a gentle whirl with the spatula.
10
Serve with chapati; a Pakistani whole-wheat flat bread.