Potato Pockets (Toasties) with Cumin Sautéed Potatoes

Shubhra Ramineni
Sep 22, 2020
3 min read

Potato Pockets (Toasties) with Cumin Sautéed Potatoes

Potato Pockets (Toasties) with Cumin Sautéed Potatoes

Let's pack a yummy lunch of classic toasted Indian sandwiches filled with Cumin Sautéed Potatoes (Jeera Aloo). First boil the potatoes, then cube them and sauté with cumin seeds. Using a sandwich press, place a heaping amount of potatoes between two slices of bread, and within minutes, enjoy this toasted and pressed popular Indian lunch sandwich, which I call Potato Pockets aka Toasties.

Serves 3 to 4 (Makes 5 to 6 Potato Pockets)

Prep Time: 35 minutes (can be done 1 day in advance)

Cook Time: 5 minutes

Refrigerator Life: 3 days

Freezer Life: 1 month

Reheating Method: Place the refrigerated or defrosted potatoes in a microwave and stir periodically. Or, place it in a skillet over medium-low heat and stir periodically.

2 medium russet potatoes (total 1 lb/500 g), boiled (see below)

4 tablespoons vegetable oil

1 teaspoon cumin seeds

1/4 teaspoon ground turmeric

1/4 teaspoon ground red pepper (cayenne)

1/2 heaping teaspoon salt

1/2 teaspoon ground black pepper

Juice of 1/2 lime

1. Peel the boiled potatoes and cut into 3/4-inch (2 cm) cubes.

2. Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the cubed potatoes, turmeric, red pepper, salt, and black pepper. Stir to combine.

3. Reduce the heat to medium-low. Cook for 5 minutes, stirring frequently. If any potatoes or spices start sticking to the bottom of the pan, scrape it and stir it in as this improves the flavor. The potato cubes may get a bit mushy and lose their shape, which is okay. Turn off the heat.

4. Add the lime juice. Stir to combine. Enjoy now with buttery, flaky Indian flatbreads (paratha) or let cool to room temperature and refrigerate or freeze for later. You can also make Potato Pockets (Toasties) now by using a sandwich press and placing these cooked potatoes between two slices of bread. Enjoy!

How to Boil Potatoes

1. Wash the unpeeled potatoes with cold water. In a large pot, add the potatoes, covering them with about 1 inch (2.5 cm) of water. Make sure that the level of the water is at least 2 inches (5 cm) from the top of the pot so that the water does not boil over.

2. Cover the pot. Bring to rolling boil over high heat. Reduce the heat to medium-high and continue boiling for about 30 minutes, or until you can easily insert a knife into the potato. (Make sure you do not boil them to the point where they become too tender and easily fall apart, especially if you are going to cube or dice them).

3. Drain the potatoes in a colander and let the potatoes cool slightly so you can handle them, or you can run cold water over them to cool them faster.

4. Using your fingers or a small knife, peel the skin off the potato and discard. The potatoes are now ready to be used in a recipe, or cover and refrigerate them up to 1 day.

Note: You may boil the potatoes up to one day in advance. They may be refrigerated already peeled or with the peels on, though it is easier to peel the skin off potatoes when they're still warm.

Recipe courtesy of Shubhra Ramineni from her Indian cookbook,

“Healthy Indian Vegetarian Cooking - Easy Recipes for the Hurry Home Cook"

www.spicegirlkitchen.com

Shubhra Ramineni is a first generation Indian American raised in Houston, TX. Shubhra grew up enjoying healthy, traditional Indian food and she learned to cook from her mother, an excellent home cook and a professional dietitian. Determined to eat well despite her busy schedule as a chemical engineer with an MBA, Shubhra set out to adapt traditional Indian recipes for the lifestyles of today's professionals and busy moms like her, creating dozens of delicious, easy-to-prepare Indian recipes in her award- winning cookbooks, Entice with Spice, and Healthy Indian Vegetarian Cooking. Her no-fuss cooking methods will remove any intimidation of cooking Indian food. Follow Shubhra as 'Spice Girl Kitchen' on Instagram to see what she is cooking next in her kitchen!