Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)

Photo Courtesy: Dr. Debarshi Chatterji

Sometimes we crave for simple dishes, this torkari (vegetarian stir fry) is exactly for those days. Prepared within 15-20 minutes and with a handful of ingredients, this torkari tastes great with Luchi (deep fried puffed bread) or Paratha (fried flat bread). I love enjoying this torkari on weekends hot from the wok or on cold winter mornings. You can also cook some extra and keep in the fridge so that you can warm it up later and enjoy.

If you have never used Kalo Jeere in your cooking, it’s time to give it a try. Kalo Jeere or Nigella seeds taste like onion and black pepper. Combined with some Dry Red Chilies and Asafoetida they immediately instill a beautiful flavor and texture in the dish and enhance the flavor of the Potatoes. I will say it’s worth a try!

Ingredients:

• Nigella Seeds – ½ teaspoon
• Whole Dry Red Chili –2-3
• Potato - 2 big russet potatoes, cut into small cubes
• Mustard Oil – about 2-3 tablespoons
• Asafoetida – about ¼ teaspoon
• Turmeric Powder -  ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Sugar – ¼ teaspoon
• Tomato - 1, medium, pureed
• Cilantro – a handful, washed and chopped

Directions: 

• Heat a wok on medium- high heat.
• Add the Oil in it.
• Pat dry the Potatoes.
• When the oil starts smoking, reduce the heat to medium low and add the Whole Dry Red Chili, Nigella Seeds and Asafoetida. 
• Wait for a few seconds so that the seeds start sizzling, then add the Potatoes in the wok.
• Fry till the Potatoes are golden in color. Then cover and cook for 5 minutes so that they cook a bit.
• Now add the Tomato puree in it and mix well.
• Add the Turmeric Powder, Salt and Sugar and fry till the extra water evaporates. The gravy should be thick. 
• Cover and cook for 5-7 more minutes till the potatoes are cooked through. Press with your spatula to check.
• Garnish with Cilantro and serve with Luchi or Paratha.

Tip: I use my Nutri Bullet (extractor blade) to make the tomato puree.

Recommended reading:

• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Top 10 Spices to keep in your kitchen
• Nutri Bullet – now cook gourmet foods whenever you want
• Indian Salad
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Know more about Kalonji or Nigella seeds
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Chichinda Pyaz Sabji (Snake gourd and Onion stir fry)