Nigella Potatoes, slow cooked in a tajine

The original recipe is here, and I have to say that I make it often because it is one of my favourite potato creations. A curious fact: when I published this recipe the first time I pointed out that it didn't have anything to do with Nigella Lawson, I that I called it nigella potatoes because of the nigella seeds. But funny enough after a few days I started receiving the Nigella Lawson newsletter in my inbox. I never signed up for it, so some web robot must have picked up my blog reference and details, and signed me in! Nigella must have a great PR team!

Anyway, back to the potatoes: the recipe is the same but I cooked the potatoes differently because my husband presented me with a big tajine :-).

Nigella Potatoes slow cooked in a tajine

Ingredients:

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

Water

 fresh coriander (or parsley) leaves

Peel the potatoes and cut into 4-5 cm cubes. Heat the oil in the tajine, then 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 lowest setting, stirring from time to time and adding water every time the mixture gets too dry. When all the potatoes are cooked, remove from the heat. It took me about one hour to cook the potatoes this way, in a normal saucepan they usually get quite mushy, but in the tajine they kept their shape beautifully!

Finely chop some washed fresh coriander or parsley (or a mixture of both) leaves, and add to the potatoes. Stir and serve. It was dark when I took the last photo, so the light wasn't good, but the potatoes were delicious!

Photos and Recipes by Alessandra Zecchini ©

Potato and Capsicum Curry

Photos and Recipes by Alessandra Zecchini ©

The colurful curry on the table is Potato and Capsicum:

Peel and cube 4 large potatoes

Wash and cut into large strips 4 capsicums (one green, one yellow, one orange and one red).

In a large pot sizzle half tsp of nigella seeds with two garlic cloves (peeled).

Add half tsp of turmeric, half tsp of coriander powder, half tsp of fennel powder, and half tsp of cumin powder.

Add the potatoes and stir.

Add 1 cup of water, salt to taste, and a tbsp of tomato puree.

Cover and simmer on low until the water has been absorbed.

Add capsicums and stir.

Add one tsp of dried fenugreek leaves, and a little more water if needed.

Cover and simmer for 10 minutes.

Check if the potatoes are cooked, then add half tsp of garam masala and simmer for 5 more minutes.

Serve hot, with rice or flat bread.

Nigella Potatoes

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!

Nigella Potatoes

Ingredients:

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 ©