Nigella Potatoes

Photo by Alessandra Zecchini©

This is not a Nigella Lawson’s recipe, but a recipe using nigella seeds.

I don’t have many spices (yet) in my new kitchen, but this possibly makes me more inventive. Also, I am not sure if this could be defined as Indian food, certainly it is Indian inspired, I served it with a Dahl and basmati rice, and it was a winner!!! Of course your comments are welcomed!

Here is the recipe:

Nigella Potatoes

Ingredients:

500 g potatoes (Agria or similar ‘floury’ potatoes)

2 tbsp vegetable oil

2 garlic cloves, peeled

1 tsp nigella seeds

half tsp ground coriander

half tsp cumin powder

1 tsp turmeric

salt to taste

one cup fresh coriander (or parsley) leaves

Peel the potatoes and cut into 4-5 cm cubes. In a large wok or frying pan with high borders heat the oil and add the garlic cloves and nigella seeds. When the seeds start to crackle add the ground coriander, cumin, turmeric, and a little salt. Add the cubed potatoes and coat well with the spices. Stir constantly, and when the potatoes start to become too dry add a cup of water. Cover and simmer on low, stirring from time to time and adding water every time the mixture gets too dry. When all the potatoes are cooked, and most are almost pureed and creamy, remove from the heat. Finely chop a cup of washed fresh coriander or parsley (or a mixture of both) leaves, and add to the potatoes. Stir and serve.

Serve as part of an Indian meal, and if you like top with natural yogurt.