On a flight from Delhi to Chicago, I had Kalonji Aloo with Roti for breakfast. It was the first time I had heard about the dish – apparently common in Delhi and the Punjab. It had a unique taste due to Kalonji seeds. Other names for that ingredient are Onion seeds or Nigella seeds. They are small, black, shaped like sesame (til) seeds, easily found in Indian grocery stores. They impart a strong flavor to the dish, so be careful of overuse.
Kalonji/Onion/Nigella seeds
Ingredients
3 large baking potatoes chopped into medium-sized cubes
1-2 large tomatoes chopped
3 tsp oil
1 tsp fennel seeds (saunf)
1/2 tsp kalonji (onion seeds)
1/4 tsp fenugreek seeds (methi)
1/2 tsp turmeric powder
1/2 tsp red chilli powder (adjust as per taste)
Salt
1 cup of water
Chopped coriander leaves as garnish
Method
Add the oil to the saucepan on a low flame and let it heat up slightly. Fry the fenugreek seeds in the oil for a few seconds. Add onion seeds and fennel seeds and fry for a few seconds. Keep your smellivision on so that you can sense the unique smell. Add the tomatoes and turn up the heat to medium. Add the turmeric powder and the red chilli powder. After the tomatoes soften, add the potatoes and the water. Mix all the ingredients, turn down the heat to low and cover the saucepan. Let the potatoes cook for about 15-20 mins. Add salt. If the potatoes are not fully cooked, cover and cook some more. Add more water if necessary. Garnish with coriander leaves.
An alternative method is to boil the potatoes beforehand and use tomato puree for a thicker gravy.
Filed under: North Indian Cuisine | Tagged: Kalonji, Onion seeds
