Sheet Pan Indian Aloo Jeera (Cumin Potatoes)
One time, when I used to live in India, we had a group of middle aged southern men come to visit. It was definitely interesting introducing them to the country and the different cuisine — as you can imagine, Indian breakfasts don’t always offer up biscuits and gravy (okay they NEVER offer biscuits and gravy). However, after a tourist trip to the Taj Mahal, we went to a local restaurant and I ordered them one of my favorites: aloo jeera (cumin potatoes). I’ve made this dish for others many times before, but like many Indian recipes, it involves layering flavors which aren’t always super easy. Behold, I give you my newest creation that I currently can’t stop running to my kitchen for a snack: Sheet Pan Aloo Jeera.
One of the best things about this recipe is that it all comes together in around 30 minutes — including the roasting time in the oven! This recipe would go amazing with my slow cooker butter chicken. Plus its served with a cool and fresh tasting cilantro yogurt sauce.
Sheet Pan Aloo Jeera (Cumin Potatoes)
serves 4-6 - 30 minutes
2 lbs baby potatoes diced into inch pieces
1 large thinly sliced purple onion
1/4 cup olive oil
4 garlic cloves minced
1 inch piece of ginger thinly grated
1.5 tbs whole cumin seeds
1 tsp turmeric
1/2 tsp crushed red pepper (optional)
1/2 tsp garam masala
1 tsp salt
pepper
Cilantro Yogurt Sauce
1 cup whole greek yogurt
1/4 cup fresh cilantro
1 clove garlic
2 tbs olive oil
salt to taste
Blend all ingredients for the cilantro yogurt sauce on high (i use an immersion blender) and place in refrigerator to cool.
Preheat oven to 450.
Place potatoes and onions on a parchment lined baking sheet. Toss with the last remaining ingredients & roast in the oven for 15-18 minutes until the potatoes are tender.
Serve with the cilantro yogurt sauce & on the side of my Slow Cooker Butter Chicken.