Cumin Seeds (Jeera) A Little History! Native to Upper Egypt, now cultivated throughout India. This spice is used in numerous kitchens around the world. Cumin is a main ingredient in Indian cooking, blends with various spices to make curry powder, garam masalas and other blends. Tasting slightly bitter, sharp and warm, cumin has a very heavy, strong aroma. Have not Cooked with it before?

Recipe: Aloo Gobi Cook time: 15 minutes Prep time: 10 minutes Serving size: 4 Heat level: Medium 3 tbsp. butter 4 tbsp. water ½ tbsp. Rani chili powder ½ tsp. Rani Ajwain seeds 2 tsp. salt ½ tsp. Rani Coriander powder ½ tbsp.

Rani Cumin Seeds ½ tbsp. Rani Turmeric powder 1 large potato cut in quarter cubes 1 head of cauliflower broken into florets 1 onion sliced Method: Garnish with fresh coriander leaves In wok or large fry pan sauté onion, cumin and butter for 3 minutes. Add potato and water. Cover and cook for 5 minutes.

Uncover, add turmeric, chilli powder, coriander powder, and salt. Stir well and add cauliflower. Cover for and additional 7 minutes, while continuing to stir occasionally. Turn heat off and let sit for a few minutes. Uncover and garnish with fresh coriander leaves.