I love potatoes (who doesn’t) with a possible exception of masala dosa (which for some reason I don’t like) I eat anything with potato and correspondingly I have many versions of this vegetable which is why I have specified potato fry with kalonji to differentiate it from other potato fry’s. Kalonji or nigella seeds are a small black seed which is often mistaken for black cumin and onion seeds. But it is not this highly fragrant seed is used for cooking extensively in the Middle East and also used in India by and large for tempering. It is said in the Quran that kalonji cures everything except death but it needs to be taken in moderation. But even if not for its medicinal properties it deserves to be used for it flavour. Now to the recipe another super quick recipe which can be made in 15 minutes.
(truly bad pic forgive me it was taken in my cell phone camera)
Oil – ½ tblsp (you may use have to use more if not using a non stick vessel)
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp (my favourite seed)
Kalonji – ¼ tsp
Ajwain – ¼ tsp
Dry red chillies – 4 (broken to bits)
Green chillies – 2 (slit)
Curry leaves – 2 sprigs
Turmeric powder – ½ tsp
Hing – 1 pinch
Salt – to taste
Potato – 2 large (the potatoes in Qatar are really big)
Take a non-stick pan heat it add the oil and swirl the pan so that the oil coats the surface. Add the ingredients in the order they are given (or what the hell, any order you prefer). Cover it with a lid and cook for about 10 – 15 minutes on medium flame. Keep tossing it with a spoon frequently and check to make sure it doesn’t stick to the bottom (though I like it a little over done). Serve hot.