Aloo ki bhujia

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

Spicy potatoes with nigella seeds and fenugreek

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/

Asia
Pakistan
Gluten-free
Vegan
Summer

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