Kalonji Aloo

This super flavorful dish has become our go-to recipe for when we cannot think of what to eat. While Aloo bhujiya of usually eaten for breakfast in Pakistan, we can have it for lunch and dinner any day of the week. Sometime, we like to do a bit of extra effort and make some homemade parathas with this dish. The combination is a dream!!

The trick to have the most flavorful potatoes is to cook everything on medium to high heat for a longer time. This allows for all the ingredients to become even more fragrant and pronounced. Because this recipe uses such simple ingredients, we hope you try this soon.


  1. Zeera (cumin seeds)- 1/2 tsp
  2. Kalonji (nigella seeds)- 1 tsp
  3. Raii (mustard seeds)- ½ tsp
  4. Tomatoes (chopped)- 2-3
  5. Coriander (dhaniya) powder- ½ tsp
  6. Garam masala- ½ tsp
  7. Cumin (zeera) powder- ¼ tsp
  8. Pinch of turmeric powder (haldi)
  9. Salt to taste
  10. Potatoes (skin on and thickly sliced)- ½ kg
  11. Green chillies (chopped)- 2-3
  12. Water- 1/2cup + ½ cup
  13. Fresh coriander


  • In a wok, heat oil over medium heat.
  • Add zeera, kalonji, and raii. Heat until they begin to splutter.
  • Add chopped tomatoes, coriander powder, garam masala, cumin powder, pinch of turmeric powder, salt, and chopped green chillies. Mix until well incorporated.
  • Pour in ½ cup of water and cook until tomatoes have softened.
  • Add potatoes and give a good mix. Pour ½ cup of water. Cover and cook until potatoes are tender.
  • Sprinkle some freshly chopped coriander. Mix well and serve.

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