This is not a Nigella Lawson’s recipe, but a recipe using nigella seeds.
I am not sure if this could be defined as Indian food, certainly it is Indian inspired, I served it with a Dahl and basmati rice, and it was a winner!!! Of course your comments are welcomed!
500 g potatoes (Agria or similar ‘floury’ potatoes)
2 tbsp vegetable oil
2 garlic cloves, peeled
1 tsp nigella seeds
half tsp ground coriander
half tsp cumin powder
1 tsp turmeric
salt to taste
one cup fresh coriander (or parsley) leaves
Peel the potatoes and cut into 4-5 cm cubes. In a large wok or frying pan with high borders heat the oil and add the garlic cloves and nigella seeds. When the seeds start to crackle add the ground coriander, cumin, turmeric, and a little salt. Add the cubed potatoes and coat well with the spices. Stir constantly, and when the potatoes start to become too dry add a cup of water. Cover and simmer on low, stirring from time to time and adding water every time the mixture gets too dry. When all the potatoes are cooked, and most are almost pureed and creamy, remove from the heat. Finely chop a cup of washed fresh coriander or parsley (or a mixture of both) leaves, and add to the potatoes. Stir and serve.
Photos and Recipes by Alessandra Zecchini ©