I learnt the flavours of kalonji when a friend topped her naan with it .. it sings when used as tempering in dishes ..just the addition gives a nice north indian taste.
Ingredients
Cauliflower - 1/2 kg ( a big bowl of florets)
Potatoes -1 medium
Peas - 1 small cup
For tadka /tempering
Kalonji (onion seeds ) - 1 tsp
Ajwain (caraway seeds) -1 tsp
Ghee - 1 tbsp
For masala / spices
Red chilli powder - 1 tsp
Tumeric powder -1/2 tsp
Garam masala -1/2 tsp
Salt to taste
Garnish - coriander leaves
Method
1) Clean the cauliflower and keep the florets in hot water with tumeric powder and salt.
2) In a kadai / pan heat up the ghee and temper with kalonji and ajwain. Add in the cauliflower, peas and potatoes. Mix for a minute. Add water and let this cook with lid on.
3) When 3/4 th done add the spices and salt and cook till well done.
4) Serve hot garnished with coriander leaves
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