Name: Aloo ki bhujia (Spicy potatoes with nigella seeds and fenugreek)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 2 tbsp dried methi (fenugreek leaves); 1 tsp kalonji (nigella seeds); 2 garlic cloves, crushed; 1 tsp cumin seeds; 3 tbsp sunflower oil; 1 red onion, finely chopped; 1-cm/½-inch piece ginger, grated; 250 g/9 oz salad potatoes, peeled and cut into 1-cm/½-inch squares; 250 ml/9 fl oz/1 cup water; ¾ tsp red chilli powder; ½ tsp ground turmeric; ¾ tsp sea salt; 3 medium tomatoes, roughly chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
35 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Ingredients

3 tbsp sunflower oil
1 red onion, finely chopped
1-cm/

Method

Heat the oil in a saucepan with a lid. When hot, add the onion, ginger and garlic and cook over a high heat for 5–7 minutes, or until the onion is golden.

Add the cumin, kalonji, dried methi leaves, tomatoes, salt, turmeric and chilli powder, then reduce the heat. Mix well and keep stirring as you cook for about 10 minutes, or until the oil rises to the surface and the tomatoes are soft