Ingredients (Serves 3)
1. Potato – 3 medium, peeled and cut into thin rounds
2. Vegetable oil – 2 – 2.5 tbsp
3. Mustard seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Kalonji – 1/4 tsp
4. Onion – 1/2 cup, finely chopped
Ginger – 3/4 tsp, minced
Green chilies – 2, slit
5. Tomato 1 medium, chopped
6. Turmeric powder – 1/2 tsp
7. Hot water – 1/2 cup
8. Salt – To taste
Cilantro – 2 tbsp, chopped
Method
Heat oil in a kadai over medium-high heat. Splutter mustard seeds and add cumin seeds, fennel seeds, fenugreek seeds and kalonji. Stir for a few seconds. Add chopped onion, little salt, ginger and gree chilies. Cook until onion turns transparent. Add chopped tomato and cook covered until oil separates, stirring in between. Add turmeric powder and cook for a minute. Add potato pieces, salt to taste and mix well. Add 1/2 cup water and mix well. Cook covered for 10 minutes over medium or medium-low flame. Switch off the flame. Open the lid after 5 minutes. Sprinkle chopped cilantro. Serve with biriyani / pulao / chapathis. Its really yummy..do give it a try! We had it with jeera matar pulao and chingri malai curry.
Recipe courtesy – Zahera Ummat
What is Kalonji
It is a spice used in Indian cuisine..its also called nigella seeds / black seeds
Thank you, Maya.
Is it black cumin seeds.
Its also called black seeds / black cumin seeds..but its not kala jeera