Recipes · Indian · Side Dishes
Jeera Aloo (Cumin-Fried Potatoes)
One serving has 227 kcal and 4 g protein, and at least a fifth of a woman's daily need of vitamin C (56%), pyridoxine (42%), vitamin E (27%), copper (26%) and manganese (24%). Ready in 30 minutes.
- Preparation: 5 min
- Cooking: 25 min
- Makes: 1 serving (192 g)
- Difficulty: Easy
- Diets: Vegan, Gluten-free, Dairy-free
Ingredients
- 170 g Potatoes
- 9 g Sunflower oil
- 2 g Cumin seeds
- 3 g Green chilli
- 2 g Ginger, fresh
- 0.3 g Turmeric
- 0.5 g Coriander, ground
- 0.3 g Kashmiri chilli powder
- 1 g Amchur (dried mango powder)
- 3 g Fresh coriander
- 0.5 g Salt
Method
- Boil the potatoes in their skins for 12-15 minutes, until just tender when pierced but not falling apart. Drain, let them cool, then peel and cut into 2 cm cubes; cooled potatoes keep their shape when fried.
- Heat the oil in a frying pan over medium heat. Add the cumin seeds and, when they sizzle and turn a shade darker (about 30 seconds), add the slit green chilli and grated ginger and stir for 20 seconds.
- Add the turmeric, ground coriander and chilli powder, then the potatoes and salt. Toss to coat them and fry for 6-8 minutes, turning now and then, until golden in spots.
- Sprinkle over the amchur and chopped coriander, toss again and serve hot, with dal and rice or rotis.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 227 kcal | 11% |
| Carbohydrates | 32.6 g | |
| Water | 142 mL | |
| Fiber | 4.4 g | 15% |
| Protein | 4.2 g | 9% |
| Tryptophan | 0.04 g | |
| Threonine | 0.12 g | |
| Isoleucine | 0.12 g | |
| Leucine | 0.17 g | |
| Lysine | 0.19 g | |
| Methionine | 0.06 g | |
| Cystine | 0.04 g | |
| Phenylalanine | 0.14 g | |
| Tyrosine | 0.08 g | |
| Valine | 0.18 g | |
| Histidine | 0.06 g | |
| Fat | 9.8 g | |
| Monounsaturated | 2.1 g | |
| Polyunsaturated | 6.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.1 g | |
| Saturated | 1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 47.2 mg | 5% |
| Copper | 0.23 mg | 26% |
| Iron | 3.1 mg | 17% |
| Magnesium | 52.5 mg | 17% |
| Manganese | 0.43 mg | 24% |
| Phosphorus | 115 mg | 16% |
| Potassium | 817 mg | 17% |
| Selenium | 1 µg | 2% |
| Sodium | 210 mg | |
| Zinc | 0.68 mg | 9% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.08 mg | 7% |
| Niacin (vitamin B3) | 2 mg | 14% |
| Pantothenic acid (vitamin B5) | 0.53 mg | 11% |
| Pyridoxine (vitamin B6) | 0.54 mg | 42% |
| Folate (vitamin B9) | 29 µg | 7% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 22.8 mg | 5% |
| Vitamin A | 19.4 µg | 3% |
| Vitamin C | 42.2 mg | 56% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 4 mg | 27% |
| Vitamin K | 14 µg | 16% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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