Potatoes with Kalonji Seeds
I was offered the opportunity to review Kalonji Seeds from Jiva and was so curious to see what this ingredient would taste like and what we would think about it! I love branching out and cooking with foods that are not commonly found in the U.S., and having the chance to increase my seasonings / spices used primarily in Indian dishes sounded like a great chance to taste something new and let my family try something new.
Kalonji seeds are about the same size as sesame seeds. They are said to have a nutlike and peppery flavor. Serving suggestions: add to naan, curries, stews, dal, stir into hummus, sprinkle them over breads before baking.
Read more about kalonji:
- What is Kalonji on wiseGEEK
- Kalonji (Nigella sativa) on Islam Awareness
- Nigella sativa on Wikipedia
- Black Seed on WebMD
- Nigella Seeds on Tarladala
- 100% pure, raw, vegan and organic. No pesticides, chemicals or other additives
- Also known as Nigella sativa or Kalaunji
- NO salt, NO MSG, NO GMO, NO Ethylene Oxide (ETO) treatment, NON-Irradiated
- Product of India - Packaged in a resealable jar to preserve purity
- Healthy Spice with Anti-Oxidant and Anti-Inflammatory properties. Widely believed to effectively improve the immune functions
Potatoes with Kalonji Seeds from easycooking321
2 large potatoes (I left the peels on, after scrubbing)
1/3 cup vegetable oil
1 tsp kalonji seeds
1 tsp turmeric powder
1/2 tsp salt
- Dice the potatoes into bite sized pieces.
- Heat the oil in a large nonstick pan (or cast iron skillet) over medium to medium-high heat.
- When the oil is hot, add the kalonji seeds; when the seeds sizzle add in the diced potatoes. Stir.
- Season with the turmeric powder. Continue cooking, stirring occasionally, until potatoes are tender, crisped on the outside, and cooked through.
- Season to taste with salt and serve.
*Full Disclosure: I received complimentary product from Jiva Organics for the purpose of review. I received no compensation for this post. All comments are 100% accurate and 100% my own.