Peshawari Kalonji Gongura

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🌶️Garam Masala1/2 tsp
  
• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🍅Tomato2, finely chopped
  
• 🌶️Cumin Seeds1 tsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🫙Vegetable Oil2 tbsp
  
• 🫙Ground Coriander1 tsp
  
• 🌶️Red Chili Powder1 tsp
  
• 🫙Mustard Oil2 tbsp
  
• 🥬Gongura (Sorrel Leaves)250 g, chopped
  
• 🌿Nigella Seeds (Kalonji)1 tsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the vegetable oil in a heavy pot until it shimmers.

2. 2

   Crackle the cumin until a shade darker and nutty.

3. 3

   Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

4. 4

   Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

5. 5

   Crackle the kalonji in mustard oil until the kitchen smells like a Bengali afternoon.

6. 6

   Add the gongura (sorrel leaves), turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.

7. 7

   Season, reduce to the consistency you like, and finish with cilantro.