Potatoes With Kala Jeera

This recipe originally from: https://www.cookingindex.com/recipes/62916/potatoes-with-kala-jeera.htm

Recipe Ingredients

1 lb 454g / 16oz Potatoes - approximately

Walnut-sized tamarind

For Tempering

2 tablespoons / 30ml Ghee

1 teaspoon / 5ml Cumin

1 teaspoon / 5ml Kala jeera

1 teaspoon / 5ml Aniseed

1 Fenugreek

1 Ajwain

2 Dried red chillies - seeds removed

1 Tej patta - (bay leaf)

4 Cloves

Asafoetida

Other Spices

1/2 teaspoon / 2.5ml Turmeric

1/2 teaspoon / 2.5ml Red chillie powder

2 teaspoons / 10ml Coriander-cumin powder

Salt to taste

Recipe Instructions

Boil potatoes, peel, cut into bite-sized pieces. Soak tamarind in a cup of water. Heat ghee in a kadai or frying pan. Add ingredients for tempering. Fry until the spices begin to turn brown. Add potatoes, mix thoroughly with spices, and fry for a few minutes. Take out the tamarind water and add. Add water to cover, then add turmeric, red chillie powder, coriander-cumin powder, and salt. Boil all together until the liquid becomes slightly thick - there should be some sauce - if it becomes dry, add more water according to your taste. Serve with puris.

Source:

Nancy Gandhi

This is one of two recipes that feature: ajwain, kalajeera

This recipe also includes: cumin, anise, fenugreek, cloves, asafoetida, turmeric, coriander