Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds

Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds

Today I am going to post a tried and tested recipe I have made numerous times – even H demands it from time to time. We both love spicy food – and all kinds of spice – indian green chilli, mexican hot peppers, chinese, cayenne, you name it and we would surely love to try it! I stumbled upon this recipe a long time back, and we generally can’t even wait for meal time to have it with roti. I just put it in a bowl and we dig into it like we are having some salad – it’s that good and has this disctint flavor and aroma that comes from the combination of mustard oil and kalonji/nigella seeds, AND it is spicy! But you can keep the spice low and still enjoy this wonderful dish.

Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds

The taste/flavor/aroma/look of this dish is entirely different from the traditional punjabi gobi aloo made at my home. This dish has made me fall in love with kalonji again – you might remember me talking about my chidhood memories of having kalonji/nigella seeds naan in my previous post, where I share a healthier version of kalonji/nigella seeds whole wheat naan.

I would highly recommend that you give this recipe a try with mustard oil, since that gives a very unique flavor when kalonji/nigella seeds are roasted in it. Do let me know if you try this!

Adapted from ecurry.

Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds
 
Prep time

Cook time

Total time

 

Recipe type: Indian – Main Vegetarian
Cuisine: Indian

Ingredients
  • 1 large cauliflower, medium sized florets
  • 2 medium potatoes, peeled & cut into 1” cubes
  • 2 tbsp mustard oil (or any other cooking oil)
  • 1-1½ tsp kalonji / nigella seeds (I like more!)
  • ½ tsp mustard seeds (optional)
  • 3-4 green chilli slit into very thin long slices (or any hot green pepper)
  • ½ – ¾ sugar
  • salt as required
  • Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds

Instructions
  1. Add kalonji/nigella seeds to 1 tbsp oil & then turn on the heat. This gives time for the flavor of the spice to infuse into the oil as it heats.
  2. When it starts to sizzle, add the mustard seeds and green chilli.
  3. Once the seeds start to pop, add the cauliflower and potatoes, salt, sugar & stir quickly at high heat for a few minutes. You will see the cauliflower & the potatoes getting slightly brown at the corners.
  4. Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds

  5. Add ¼ cup water, cover and cook at low heat.
  6. After around 12-14 mins, uncover and check if it is done. The cauliflowers should not be mushy & falling apart. It tastes best if it is tender, but stiff enough for your teeth to bite into it.
  7. If there is any water left, then turn heat high and keep tossing everything till it becomes dry. It should not take long to dry.
  8. Turn off the heat, drizzle the rest of the mustard oil on the top while its hot & toss to combine.
  9. Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds

  10. Serve it hot with any bread/roti of your choice, and just dig in!

I am sending this recipe to Crazy for potatoes event by Pari, hosted by Sowmya of Nivedhanam.

Kalonji Gobi Aloo ~~ Cauliflower Potato with Nigella Seeds

Tagged: , , , ,

Would love to hear from you!

1 comment

  1. Sowmya July 3, 2013 at 6:33 pm Reply

    looks so tempting… love the cute kalonji in there.. looking picture perfect!! Thanks for linking it to my event!! Looking for more yummy recipes!!
    Sowmya
    Event – Authentic Indian Sweets w giveaway
    Event – Flavors of Germany/Savory
    Event – VFAM–Onions

I would love to hear from you!