Potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato). This carb contains starch. Some amount of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: This fibre offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage
Ingredients for Jeera Aaloo
- Potato – 4 large ones
- Oil – 4 Tblsp
- Cumin Seeds – 1tsp
- Turmeric powder-1/2 tsp
- Salt – 1tsp
- Corinder leaves
Ingredients for Seasoning:
- Oil – 3Tbl.sp
- Whole cumin seeds -1tsp
- Turmeric powder
Making Jeera Aaloo:
- Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin.
- Bring potatoes to a boil in water and salt. Cover and let boil for 5-8 minutes until just cooked.
- Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely. Make sure they are dry before frying.
- Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
- Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
- Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
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