Saturday, January 3, 2015
Simple Potato Curry with Nigella Seeds / Kalo Jeera diye Alur Tarkari
Yukon Gold Potatoes - 3 big, cut into small cubes
Oil - 1 tbsp. (mustard oil, if available)
Nigella Seeds / Kalo Jeera - 1/2 tsp
Green Chili - 4, chopped
Tomato - 1 small, chopped (optional)
Curry Powder - 1/2 tsp (optional)
Turmeric - 1/4 tsp
Water - 3 to 4 cups
Cilantro - a handful
Heat a deep pan. Add oil and the nigella seeds and green chilies.
Then add the cubed potatoes and turmeric. Mix well and cook on medium high for a couple of minutes.
Add chopped tomato (if using), curry powder, water and salt, cover and cook for around 15 to 20 minutes, till the potato cubes are soft and almost breaking apart and the gravy becomes slightly thick and soupy.
Add chopped cilantro and mix well. Serve hot with luchis/puris/deep fried indian bread.