Rani насіння кмину 16oz

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<b>Cumin Seeds (Jeera)</b>A Little History! <br> 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. <br> <br> Product Type: Whole Cumin Seeds, 100% recleaned <br> Packaging: Plastic Bottle <br> Net Wt. 16oz (454gms) <br> Product of India <br> <br> <b>Have not Cooked with it before? RECIPE: </b> <br>Aloo Gobi <br> Cook time: 15 minutes <br> Prep time: 10 minutes <br> <br>Serving size: 4 Heat level: Medium <br>3 tbsp. butter <br>4 tbsp. water <br>½ tbsp. Rani chili powder <br>½ tsp. Rani Ajwain seeds <br>2 tsp. salt <br>½ tsp. Rani Coriander powder <br>½ tbsp. Rani Cumin Seeds <br>½ tbsp. Rani Turmeric powder <br>1 large potato cut in quarter cubes <br>1 head of cauliflower broken into florets <br>1 onion sliced <br> <b>Method:</b> <br> 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.

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