This is a nice dish dish for any meat or lentil dish or even eaten on its own!! The delicate flavor of fennel and nigela seeds are all this dish needs. Turmeric provides a subtle flavor and color to this. Its good for people who dont like too much spice in their food. You can adjsut the amount of ginger and green chillies used in this. Ofcourse coriander leaves are a must and i also added some curry leaves found in asian supermarkets. If you cant find curry leaves do not fret…a bay leaf will do ! There are no hard and fast rules ….oh yes but potatoes are a must!! I put these in the oven so they get nice and crispy but they can be made in a non stick frying pan also.
2 big potatoes, cubed
1 small onion, chopped fine
1 tablespoon of finely chopped ginger or more if you like ginger
2-3 green chillies chopped fine for heat
a little chopped fresh coriander
6-8 curry leaves or 1 bay leaf
1 teaspoon of fennel seeds(saunf)
1 teaspoon of nigela seeds also known as onion seeds (kalonji)
1/2 teaspoon of Nitu Didi pure turmeric powder
4-5 teaspoons of oil, you can use olive oil
salt to taste
Heat the oil in a non stick frying pan and add the fennel seeds, the nigela seeds and the curry leaves for just a few seconds.
Immediately add the chopped onion and sautee till onions are transparent adding salt.
Add the cubed potatoes,turmeric. green chillies, ginger, and mix well. Cover and cook till potatoes are done on slow fire OR…
Put into a baking dish and bake at 200 degrees till potatoes are done.
Sprinkle with coriander leaves and serve…
Just see how lovely they look 🙂
Excellent slightly spiced potatoes now are ready 🙂