Potatoes with Kalonji Seeds

I was offered the opportunity to review Kalonji Seeds from Jiva and was so curious to see what this ingredient would taste like and what we would think about it! I love branching out and cooking with foods that are not commonly found in the U.S., and having the chance to increase my seasonings / spices used primarily in Indian dishes sounded like a great chance to taste something new and let my family try something new.

Kalonji seeds are about the same size as sesame seeds. They are said to have a nutlike and peppery flavor. Serving suggestions: add to naan, curries, stews, dal, stir into hummus, sprinkle them over breads before baking.

Read more about kalonji:
Product Information:
  • 100% pure, raw, vegan and organic. No pesticides, chemicals or other additives
  • Also known as Nigella sativa or Kalaunji
  • NO salt, NO MSG, NO GMO, NO Ethylene Oxide (ETO) treatment, NON-Irradiated
  • Product of India - Packaged in a resealable jar to preserve purity
  • Healthy Spice with Anti-Oxidant and Anti-Inflammatory properties. Widely believed to effectively improve the immune functions

Potatoes with Kalonji Seeds from easycooking321

2 large potatoes (I left the peels on, after scrubbing)
1/3 cup vegetable oil
1 tsp kalonji seeds
1 tsp turmeric powder
1/2 tsp salt

  1. Dice the potatoes into bite sized pieces.
  2. Heat the oil in a large nonstick pan (or cast iron skillet) over medium to medium-high heat. 
  3. When the oil is hot, add the kalonji seeds; when the seeds sizzle add in the diced potatoes. Stir.
  4. Season with the turmeric powder. Continue cooking, stirring occasionally, until potatoes are tender, crisped on the outside, and cooked through.
  5. Season to taste with salt and serve.

*Full Disclosure: I received complimentary product from Jiva Organics for the purpose of review. I received no compensation for this post. All comments are 100% accurate and 100% my own.


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