Kalonji (sometimes spelled Kaloonji or Kalongi),better known as Nigella Seeds (and/or Onion Seeds)... A Little History!

Indigenous to Western Asia, Southern Europe and the Middle East, nigell is most widely cultivated in India. Often refereed to as onion seeds, kalongi is both nutty and slightly bitter in flavor. The whole seeds are used in pulses, vegetables, chutneys and naan breads, often dry roasted before being added to a dish.

Have not Cooked with it before? RECIPE

• Tomato Curry Cook time: 20 minutes Prep time: 10 minutes
• Serving size: 4 Heat level: Medium
• 14oz can tomatoes
• 1 tsp chopped ginger
• 2 cloves garlic chopped
• 1 tsp. Rani Chili Powder
• 1 tsp. salt
• Rani Coriander powder
• ½ tsp Rani Cumin Powder
• 4 tbsp. vegetable or olive oil
• ½ tsp. Rani Kalongi (onion) seeds
• Rani Mustard Seeds
• Rani Fenugreek seeds
• 3 dried red chillies
• 2 tbsp. fresh lemon juice

3 hard boiled eggs

Method

In a large mixing bowel add tomatoes, ginger, garlic, chili powder, salt coriander, cumin and blend. In sauce pan heat oil and add kalongi, mustard, fenugreek seeds, stir fry for 1 minute. Add tomato mixture to sauté pan and stir fry for about 3 minutes and reduce heat, cover and cook for 7-10min.

Stir frequently. Remove from heat. Cut hard boiled eggs into quarters. Add eggs and lemon juice to sauce. Garnish with cilantro if desired.