Double the Potatoes with Cumin and Chiles

Zeera Waale Aloo Aur Rataloo Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

If you savor flavor differences, then you will love the effect of the hot ground chiles against the smooth, bland backdrop of white and sugary sweet potatoes. Opposites attract and can have a harmonious balance—you’ll see.


  • 2 medium-size russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
  • 1 large sweet potato, peeled, cut into 1-inch cubes, and sub


  1. Drain the white potatoes and the sweet potato, and pat them dry with paper towels.
  2. Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the white and sweet potatoes and cook, stirring occasionally, until they turn light brown around the edges, ab