Zeera Aloo (Desi Hash Browns) – Veg, Paleo, Whole30

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I believe this is the most basic way to make potatoes in any desi house. And the most delicious!

At the most basic level you only need 3 ingredients – potatoes, salt and cumin seeds (zeera). But you can modify and fancy it up any way you like – Add more spice with some fresh green or red pepper flakes. Or add a bit more colour to the potatoes with some turmeric when boiling. Or add even more flavour with a pinch of amchoor (dried mango powder) and curry leaves. The possibilities are endless with these potatoes.

This was one of my favourite dishes to eat when I was a child. When in doubt just have some zeera aloo and rice!

Zeera Aloo (Desi Hash Browns)

A simple 3 ingredient hash brown. Desi-fied!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Breakfast, Brunch, Main Course, Side Dish, Snack
Cuisine: Indian, pakistani
Keyword: dairy free, gluten free, Paleo, sugar free, Vegan, Vegetarian, Whole30
Servings: 4

Ingredients

  • 5-6 medium potatoes I like Yukon gold.
  • 1 tbsp whole cumin seeds
  • salt, to taste
  • fresh cilantro, for garnish

Instructions

  • Wash and dice the potatoes (peeling is optional).
  • Add potatoes to a large pot of salted water and bring to a boil. Optional – add a pinch of turmeric to give the potatoes a nice rich yellow colour. Boil until fork tender. About 15 minutes. Drain and set aside.
  • In a large frying pan or wok, heat the oil. There should be enough to coat the bottom of the pan.
  • Add the cumin seeds and allow them to cook for 30 seconds and start to sizzle.
  • Add the boiled potatoes and gently stir to coat in the cumin oil. Being careful not to break up the potatoes too much.
  • Allow to cook on medium low heat undisturbed for a few minutes. This will allow them to start to turn golden and crisp.
  • Gently stir and cook for a few more minutes to get golden brown.
  • Sprinkle with salt to taste. Serve immediately with a sprinkle of chopped fresh cilantro.

Notes

Optional – add sliced green chillies to the cumin oil to give these potatoes more of a kick. 
Another optional flavour add-on – add a sprinkle of amchoor – dried mango powder at the end with salt for an added tangy flavour. 

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