Jeera Aloo
Cumin crackled in hot ghee, potatoes tossed till the edges catch, lemon at the end.
Method
Amounts inside the steps follow the servings dial, so you never have to hold the arithmetic in your head.
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Get the potatoes dry
Boil the 500 g potatoes the day before if you can, and let them sit uncovered in the fridge. Cut them into chunks and pat the cut faces dry.
Wet potatoes steam instead of frying and never take on any colour.
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Crackle the cumin
Heat the 2 tbsp ghee until it shimmers, then add the 2 tsp cumin seeds. Wait for them to pop and darken, about twenty seconds. Add the 15 g ginger and 1 green chili and fry for another twenty.
If the cumin does not crackle within a few seconds the ghee is not hot enough. Wait.
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Fry the potatoes hard
Add the potatoes with the ½ tsp turmeric, ½ tsp chili flakes and salt to taste. Spread them into one layer and then leave them alone for two to three minutes at a time, turning only three or four times in total.
Every time you stir you interrupt the crust forming. Patience is the entire technique here.
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Finish sharp
Off the heat, squeeze over the ½ lemon and throw in the a handful of coriander leaves. Toss once and serve straight away, while the edges are still crisp.
It softens as it sits, so this is not a dish to make ahead.
Cook’s notes
Yesterday's potatoes are better. Cold boiled potatoes hold their shape and crisp properly. Freshly boiled ones fall apart in the pan.
Do not crowd the kadai. Two batches with room beats one batch steaming in its own moisture. Cook in two goes if the pan is small.
Ghee over oil. Oil works, but the cumin tastes better in ghee and it is most of the point of the dish.
Cook this next
Ranked by how much of tonight’s shopping they reuse, so nothing sits in the fridge going soft.