- Nigella Seeds are indigenous to the Mediterranean region through West Asia to northern India and have been domesticated. These irregular shaped, small black seeds are whole or ground, and are a popular spice in North India, Iran, Lebanon, and turkey for bread and vegetables. Nigella seeds are known as black seeds onion seeds, Roman coriander, or black cumin seed.
- Preparation Information: Nigella seeds are tiny black seeds that are big on flavor and add piquancy to a range of dishes from Indian curries to Middle Eastern Flatbreads. Give them a toast in a dry skillet, and wait for them to pop to release their aromatic properties. 500gm Potatoes 3 tbsp oil 1 small spoon nigella seeds kalonji 1/2 tsp turmeric powder 1/2 tsp chili powder salt to taste Peel and cube potatoes into small bite-sized pieces for easier cooking. heat oil in a pan. Fry the nigella seeds for a minute. add in all the ingredients into the pan with a little bit of water, and give a given toss. cover and cook on low flame, stirring occasionally till the potatoes get completely cooked. Sprinkle in water if it sticks to the bottom of the pan. Serve it warm with chapatis or paratha.
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