I have nothing against Jeera ( cumin) ...I like it as much as the next person...but at times I think we tend to over use this spice. One needn't add jeera to every dish! At times we can try out other spices too...like methi, ajwain, saunf or Kalonji.
This is a variation of the more popular Jeera Aloo that I came across on a food channel recently. The use of Kalonji adds a different dimension to a familiar dish. It is easy enough so don't think twice before trying it.
3-4 potatoes
1 tsp kalonji( nigella seeds)
3-4 cloves garlic, crushed
1/4 tsp turmeric
1/4 tsp black pepper powder
1/4 tsp red chilli powder
Salt to taste
1 tsp sugar
Few curry leaves ( kari patta)
1 tsp lemon juice
2 tbsp oil
Garnish: Coriander and mint leaves
Method: Boil the potatoes lightly. Peel and fry lightly in little oil. Keep aside. Now in a pan put oil and add garlic. After garlic starts changing colour add the fried potatoes, salt, turmeric, red chilli powder, black pepper powder, curry leaves, sugar and kalonji. Stir for a couple of minutes. Add lemon juice. Cover with lid and close flame. Before serving garnish with coriander and mint leaves.
This recipe is great with baby potatoes too.
This picture made my mouth water. I love potatoes in any form. Interesting that you put curry leaves later - I thought you always had to pop them in the hot oil like you do cumin and mustard seeds etc.
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