Cumin/geera and potatoes seem to have a natural affinity. Potatoes, being bland and porous, easily absorb the flavour of whatever they are cooked with (it is one of the reasons potatoes are added to foods while cooking to remove excess salt). Geera on the other hand is one of those spices that can be assertive or mild depending on the application – toasted whole in hot oil the spice seeps into the oil imbuing it with flavour that works harmoniously with other ingredients. When it is toasted dry and ground to a powder, the big boldness of this slender, tiny seed-spice belies its size.
Spiced potatoes or cumin potatoes is a very popular Indian dish that is reminiscent of our beloved fried aloo/potatoes. While we cook our potatoes with the herbs and spices, the Indian version cooks the potatoes separately and then marries them with the sautéed spices. It’s different and it is very tasty. Last year I made some in honour of a book I was reviewing.
Last week I decided to test the flavours – geera, ginger, turmeric, hot pepper, amchar masala – on sweet potatoes. That I am writing to tell you this is evident that the flavours work with the sweet potatoes. Actually, I think they work better with the sweet potatoes. What I particularly liked about this dish, and this is really the best part, is that it is good on its own! You don’t need rice, roti or dhal for accompaniments. With the potatoes you’ve got to have something to accompany them but not so with these sweet potatoes.
INGREDIENTS
- 2 pounds sweet potatoes, boiled and cut into large chunks
- 3 – 4 tablespoons oil
- 1 ½ teaspoons whole cumin/geera
- 1 tablespoon finely minced ginger
- Minced hot pepper to taste
- ½ teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 heaped teaspoon amchar or garam masala
- Salt to taste
DIRECTIONS
- Add oil to a large frying pan (karahi would work) and place over medium heat until the oil is hot/shimmering on the surface.
- Add cumin/geera and cook for 30 seconds only then add ginger and pepper and cook for another 30 seconds.
- Add turmeric, chili powder and amchar or garam masala, mix everything together, lower heat a little and cook for 1 minute or until fragrant.
- Raise heat to medium, add in sweet potatoes, sprinkle with a little salt, and toss gently to coat and mix with the spices. Cook for 3 – 4 minutes tossing again. Serve hot.
NOTES
- Peeling the sweet potatoes before boiling is optional, you can peel them after they are cooked.
- If you have, add some chopped fresh cilantro/coriander before serving.
