Using Kalonji in Bengali & Indian Cooking Explained

Kalo Jeera or Kalonji or Nigella seeds – the seeds of blessings are tiny and very small black seeds but the flavour it brings is outstanding.

It simply gives you a better feeling of piquancy making almost every dish wonderful and tasty. This is having its orientation from India and it is used in Middle Eastern flatbreads and Indian curries.

If you toast it will give you a strong aroma which releases the best flavours. It gives a satisfying taste when used in various curries, salads, vegetables and stir fry vegetables.

Kalonji or (Nigella sativa) is also known as black cumin or black caraway. This one is also black cumin.

You can say it is somewhat like a black sesame which is mainly used for its flavours, aromatic toast and also known for few health benefits.

Beans, veggies are tossed in it to give a nutty flavour of its own.  Middle eastern and Indian cuisines have this seed and are used in various curries.

This uniform jet-black seed is used in many types of food which are really giving you an excellent aromatic flavour.

Kalonji in Bengali & Indian Cooking

Uses of Kalonji in Bengali & Indian Cooking

Kalo Jeera or Kalonji or Nigella seeds are used in various dishes – veg curries, non veg fish plain curries and dry subzis, nun and other flat breads.

This spice is used for decorations and other items which are certainly tasty, simple and flavourful. It is considered to be one of the best spices that are regularly available. You can check out some of the recipes:

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Baby corn & paneer salan: The baby corn and paneer with twisting masalas blended with the kala jeera taste.

Hyderabadi Baingan bagara: This is also a tasty dish of brinjal and a mix of spices with Kalonji seeds as the seasoning. You will taste the incredible flavours of life.

Alu Kaddu ki sabji: The dash gourd and pumpkin and potatoes are mixed and tossed in such a mushy way it forms a unique sabji.

Acharee Paneer & bhindi: It is actually made of ground spices with a toast of the ingredients and Paneer and bhindi.

These are two different sabjis but it is actually giving a better taste. Tossing of the ingredients and making it perfect.

Paanch Foron & Bengal five spices: Kalonji is one of the main ingredients of this combination.

It is simply considered as it is added as the cooking starts made for tempering. It has cumin seeds, meethi, kalonji, fennel and mustard seeds.

Aloo chechki (Bengali potato stir-fry): You can say that it can be put in gravy in a dish or stir the potato and the tampering made by the Kalonji seed will do wonders in the flavour.

Many use onion in this classic Bengali dish, tried with Luchi and roti.

Dal: Red lentil dal is also made with it and it is certainly the most important aspect to give you all the flavours.

The coriander leaves with a little bit of turmeric. The dal is ready to make wonders with Bengali steamed rice.

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Macher Jhol: Any kind of light fish stew or jhol is made with little bit or turmeric, Kalo jeera, green chili and coriander for garnishing.

Should You Cook with Kalonji?

Yes, why not kalonji is a good seed which gives a nice flavor when it is used for tampering.

It gives you a nice taste when used in veg items and even in non veg it is being used to make it perfect.

The flavorful nutty taste will allow you to get the best one.

What Foods Can You Put Kalonji On?

You can definitely check out some of the unique and light recipes.  The baby corn and paneer with twisting masalas blended with the kala jeera taste.

Hyderabadi Baingan bagara is a tasty dish of brinjal and a mix of spices with Kalonji seeds as the seasoning. You will taste the incredible flavours of life.

Alu Kaddu ki sabji is a dash gourd and pumpkin and potatoes are mixed and tossed in such a mushy way it forms a unique sabji.

Acharee Paneer & bhindi, of the ground spices with a toast of the ingredients and Paneer and bhindi.

These are two different sabjis but it is actually giving a better taste. Tossing of the ingredients and making it perfect.

Paanch Foron & Bengal five spices where Kalonji is one of the main ingredients of this combination.

It is simply considered as it is added as the cooking starts made for tempering. It has cumin seeds, meethi, kalonji, fennel and mustard seeds.

Sada Aloor Tarkari, bengali potato stir-fry can be put in gravy in a dish or stir the potato and the tampering made by the Kalonji seed will do wonders in the flavour.

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Many use onion in this classic Bengali dish, tried with Luchi and roti. Red lentil dal is also made with it and it is certainly the most important aspect to give you all the flavours.

The coriander leaves with a little bit of turmeric. The deal is ready to make wonders with Bengali steamed rice.

Any kind of light fish stew or jhol is made with little bit or turmeric, Kalo jeera, green chili and coriander for garnishing. The Chingri Kochu Saak flavor is enhanced by adding kalonji.

Questions & Answers:

When Should You Add Kalonji While Cooking?

You should add Kalonji just when you put the oil in and it's hot. It is mainly used in the tempering as it gives out all its flavor from it. There are so many dishes which are actually light but have this nutty flavor and perfect taste.

Does Kalonji Make Food Spicy?

Nope, Kalonji makes a food much more flavorful and when used in breads and other like for example in samosa and other, it gives a crunchy nutty feeling in every bite.

What is the Taste of Kalonji?

Kalonji has a nutty flavor. It has an aroma distinct from the oregano, mustard or cumin. It offers a uniqueness in making the dishes adding savory to it.

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