Nigella also known as kalonji, or black cumin, is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. While the raw seeds are very hard, the heat from cooking will open and soften the pods.
The dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like oregano with a bitter note, comparable to mustard-seeds. Most people use it as a "pepper" in recipes with pod fruit, vegetables, salads and poultry.
Recipe Idea: Bombay Potato
Ingredients
- 1 lb whole new potatoes , scrubbed
- Salt , to taste
- 1 teaspoon ground turmeric
- 3 tablespoons vegetable oil
- 2 whole dried chilies
- 6-8 curry leaves , fresh
- 2 onions , finely chopped
- 2 green chilies , finely chopped
- 2 ounces fresh cilantro , chopped
- 1/4 teaspoon asafetida powder
- Dash lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon nigella seeds (kalonji)
Preparation
- Place the ingredients for the spice mix in a little bowl and set aside.
- Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside
- In a heavy based skillet, heat the oil and saute the curry leaves and dried red chilies until the chilies have darkened in color.
- Add the onions, chopped green chilies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
- Fold in the potatoes and a little water to just moisten.
- Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
- Add some lemon juice to taste and serve immediately.