Allo (potato) and jeera (cumin)

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Zeenat tells the story of this dish:

When my four children were growing up. I always cooked food every day and often cooked with whatever was available. As a one parent family, I had to make the money go as far as I could and at the same time feed ourselves healthy meals.

This recipe was invented by me one day when I had just these ingredients and the kids loved it. Its been one of our favourites.

I often experiment with different ingredients and use what I have at home if I cant get to the shops and have cooked many dishes. Some have been great and some not so great but still edible!

Zeenat and our families made this dish in this week’s online Indian Cooking, Laughter Yoga and Mindfulness session, which are now taking place every Wednesday at 10.30am. Our families are enjoying these sessions, and have found they are an excellent way to lift the mood before they start cooking.

These potatoes make a great side dish, or go well in a sandwich, with salad/greens and tomatoes. You can experiment by adding any soft green, vegetables that you like, such as spinach, peas, asparagus.

Ingredients

2 tablespoons of oil
1 small onion
3 medium potatoes
2 teaspoons of cumin seeds
Juice of 1 lemon (or 3 tablespoons from a bottle of lemon juice)

Instructions

1. Peel the potatoes, cut them in half and then in small thin slices.

2. Peel and cut the onion into thin slices.

3. Heat the oil in a medium sized saucepan, add the onions and cook on a low heat until slightly brown. Add the potatoes, cumin seeds and lemon juice and stir. Cover the pan and cook on a low heat until the potatoes have cooked. Add a little water as and when the potatoes dry out.

Allo (potato) and jeera (cumin)

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