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ALOO ZEERA (sauted potatoes with cumin seeds)

900g (2lb) scrubbed potatoes (aloo)
cooking oil (tail)
5-6 whole dried red chillies (sabut lal mirch) - i used 8
1/2 tsp turmeric (haldi)
salt to taste (namak)
2 tsp white cumin seeds (sabut safeid zeera)
2 tbsp finely chopped fresh coriander leaves (hara dhania)

Boil the potatoes in their skins until they are slightly less than
1/2 done and set them aside to cool. Once they are completely
cool, peel and cut them into 1/2" (1.2cm) pieces. Using only a
little oil, start off by frying the potatoes over a high heat,
turning them over occasionally so they cook evenly. Break up the
red chillies into 3 or 4 pieces each and when the potatoes appear
to be getting crisp and are beginning to brown, add these broken
chillies, the turmeric and salt, and mix them well together.
Stir-fry the potatoes until they are done, adding the cumin seeds
only a few min.s before removing them from the heat. Garnish with
coriander and serve.

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5 of 6 people found the following review helpful:
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Tasty and Easy!, December 17, 2004 - 09:51 AM
Reviewer: Anonymous from Skokie, IL USA
This recipe was so easy, and tasted wonderful. I got the idea for aloo zeera after trying it at a restaurant. This recipe tasted just as good as the restaurant, and looks so colorful with turmeric-yellow potatoes, red chilis (i left them whole), and green cilantro.

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