Whole Spices
Kalonji
कलौंजी
The Little Black Seed With Big Flavour.
Nigella seeds for naan, kulcha, pickles and achari dishes.
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Inside the jar
You've seen it scattered over naan and tucked into achaar. Kalonji is small, but it never goes unnoticed.
Imamdasta Kalonji brings a gently bitter, oniony, peppery note to breads, pickles and achari dishes.
Oniony, Peppery, Unforgettable.
A flavour all its own.
Kalonji tastes like nothing else in your kitchen — a little onion, a little pepper and a slightly smoky bitterness that makes achari flavours sing.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole nigella seeds
- Oniony, peppery flavour
- Classic on naan and kulcha
- Essential for achari dishes
- Homemade with traditional care
That Tandoori Naan?
Hot naan, brushed with butter, dotted with black seeds.
That little crunch of kalonji in every bite.
Ingredients
01Just one ingredient
Use It In
- 01Naan & kulcha
- 02Pickles
- 03Achari paneer & aloo
- 04Panch phoron
- 05Mathri & namak para
- 06Kaddu & lauki sabzi
Achari Aloo
You'll need
- 4 potatoes, boiled and cubed
- ½ tsp Imamdasta Kalonji
- ½ tsp each saunf, rai and methi seeds
- ½ tsp Imamdasta Haldi and Red Chilli Powder
- 2 tbsp mustard oil, salt, lemon
The method
- 1
Heat the oil
Heat mustard oil until it smokes lightly, then lower the heat.
- 2
Achari tadka
Add Imamdasta Kalonji, saunf, rai and methi and let them crackle. Add haldi and red chilli.
- 3
Toss
Add potatoes and salt, toss until coated and finish with lemon juice.
To serve: Serve with puris or parathas.
Maa Ki Rasoi Se
Tiny. Black. Full of character.
Because the smallest seed can carry the boldest flavour.
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