This is a simple, easy to make and absolutely delicious aloo recipe. The potatoes get their flavor from the three ingredients - tomatoes, fennel seeds and kala jeera (nigella seeds). I first had it at my sister-in-law's place in Chicago and have been making it ever since.
Without further ado, here is the recipe.
6 medium red potatoes
4 medium tomatoes - sliced
1 tspoon fennel seeds
1 tspoon kala jeera
2 red chillis
1 cube ginger - grated
1/2 tspoon turmeric
1/2 tspoon red chilli powder
1/2 tspoon coriander powder
1 tspoon oil
salt to taste
cilantro sprig to garnish
Boil the potatoes and cut 4 in big pieces and the others in small pieces.
Heat oil in a pan and temper it with fennel seeds, nigella seeds, and red chillis.
Add the tomatoes and saute it for a few minutes.
Once the tomatoes turn soft add the potatoes.
Fry the potatoes well and add the turmeric, chilli powder and the coriander powder.
Mix it well together and let it simmer on low heat for 6-7 minutes.
Add salt and let it cook for a couple of minutes more.
Take it off the heat and garnish with chopped cilantro.
It goes well with paratha and simple jeera pulao.