Zesty Potato Delight

Ingredients

• 4 medium-sized potatoes, peeled and cubed (about 500g) 4 medium-sized potatoes, peeled and cubed (about 500g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili flakes (adjust to taste) 1/2 teaspoon red chili flakes (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Boil the cubed potatoes in salted water until tender. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat.
3. 3.
   Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. 4.
   Add the boiled potatoes to the pan and stir gently to coat them with the cumin seeds.
5. 5.
   Sprinkle the ground cumin, coriander powder, turmeric powder, red chili flakes, and salt over the potatoes. Mix well to evenly distribute the spices.
6. 6.
   Cook the potatoes for about 8-10 minutes, stirring occasionally, until they develop a light golden crust.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot as a main course or side dish.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly. Avoid overcooking them to maintain a slightly firm texture.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• Adjust the amount of red chili flakes according to your preferred level of spiciness.
• If you prefer a softer texture, you can boil the potatoes for a few extra minutes before sautéing them.
• Experiment with different varieties of potatoes for unique flavors and textures.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan or microwave before serving.

Serving advice

Serve Zeeray walay aloo as a main course with naan bread or rice. It can also be served as a side dish alongside other Pakistani delicacies such as chicken tikka or biryani.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and serve it in a vibrant, colorful bowl to enhance its visual appeal. Pair it with a side of yogurt raita and some sliced onions for a traditional touch.