Ingredients
- ⅓ cup (85 ml) oil
- 2 teaspoon kalonji (nigella seed)
- 2 teaspoon cumin seeds
- 3 medium (370 g) tomatoes, finely sliced
- 4 (850 g) medium potatoes, sliced into semi-circles
- salt to taste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chilli powder or to taste
- 1 handful chopped coriander
- ½ handful chopped mint optional
Instructions
- In a pot, heat up the oil and add the kalonji and cumin seeds. Allow these to fry for about a minute whilst stirring
- Add in the chopped tomatoes. Allow these to cook and break down nicely, stirring to help along the process. Cook your tomatoes down until they have broken down almost fully and the water has dried out. You should be able to see the oil separating from the tomatoes at this stage
- Add in all the remaining spices, the sliced potatoes and about ¾ cup of water. Bring to a boil, then cover and simmer for approximately 20 minutes, or until the potatoes have been cooked through
- Once cooked, turn off the heat and stir in the coriander and mint. Be careful not to break the potatoes as you stir - use a gentle hand.
Notes
For a more pronounced tang, you can add some tamarind sauce to the mixture alongside the potatoes. You could also use yogurt too.
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