Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)

This yummy yellow colored potato dish is truly a life saver when either you are on fast or in super hurry to have something for brunch. This is also a crowd pleaser on cold winter nights, served with Luchi. 

 

In India, many people, including my parents, fast on special religious days. Personally I don't believe in fasting unless I am trying to lose a few extra pounds. And while this torkari won't be much useful in losing weight (because of potatoes, ghee and the usual carb pairing luchi or paratha), this is an excellent vegetarian dish to be served and enjoyed on fasting days. 

 

And if you are a person like me who loves to get up in the morning, work out and then eat whatever they want then this dish is definitely for you. If you just want to prepare something quick for your loved ones then also this torkari is a must try. For kiddos who are picky and don't eat anything except potatoes, try this mamas!

 

Nigella seeds/ Kalonji/ Kalo Jeere adds a beautiful aroma and flavor to the dish. You can choose not to temper the ghee with green chilies (if kids are eating) but they do add their own flavor in the dish. Boil with some water and then dry the gravy completely. This turns the potatoes to a soft pillowy texture. The water when mixed with ghee and reduced makes a delicious clingy gravy, you can leave some gravy if you want or totally reduce it so that it becomes a dry torkari.

 

Tempering is a very important process in Indian cooking. Make sure that the Ghee is heated enough before adding the whole spices. This helps to release the essential oils from the Kalo Jeere into the ghee. This enhances the flavor of the dish. When cooking curries, gravies and torkaris like this, tempering is often done at the very beginning. However, in some recipes like dals, it is done at the very end, often right before serving.

 

Hope you do prepare this yummy torkari. If deep frying Luchi is too much of a hassle, try it with some crispy Parathas. 

Bon appetit/ Buen Provecho

Ingredients:

• Nigella Seeds - ½ teaspoon
• Green Chilies - 2-3, cut in halves
• Potato - 2 big russet potatoes, peeled, cut into medium cubes, washed
• Ghee - 2 tablespoons
• Turmeric Powder -  ½  teaspoon
• Salt – to taste (about ½ teaspoon)

 

Directions: 

• Heat a wok on medium heat.
• Add the Ghee in it.
• Pat dry the Potatoes.
• After about 30 seconds, temper the Ghee with Nigella Seeds and Green Chilies.
• Wait for a few seconds so that the seeds start sizzling, then add the Potatoes in the wok.
• Fry till the Potatoes are golden red in color. Then cover and cook for 5 minutes so that they cook a bit.
• Now add the Turmeric Powder and Salt. Mix well.
• Add about ½ cup of water, cover and cook for 5 minutes. 
• Add little water at a time and cover and cook till the potatoes are well cooked.
• You can choose to leave a little gravy or keep frying till the torkari is dry.
• Press with your spatula to check that the potatoes are cooked.
• Serve hot with Luchi or Paratha.

Love Potato dishes? Try these as well:

• Alur Dom (Bengali recipe: Potatoes with gravy)
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Masala Alu (Stir fried Potatoes with Indian spices)
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)