Aloo or potatoes is favourite of us Indians.Achari aloo a spicy tangy dish in which medium sized or small potatoes are blended with spices which are usually used in achaar or pickles.
Ingredients:
Potatoes:4-6 (medium sized)
Onion:1(chopped)
Ginger garlic paste:1tsp
Tomatoes:1(chopped)
Mustard oil or sarson oil:1tbsp
Saunf:1/2tbsp
Kalonji or onion seeds:1/2 tbsp
Methidana:1/4tsp
Dried red chiilies:2
Mustard seeds:1/2tsp
Cumin seeds:1tsp
Haldi powder:1/4tsp
Salt:to taste
Kala namak:1/4tsp
Sugar:1tsp
Vinegar:2tsp
Water:1 cup
Amchoor:1/4tsp
Kasuri methi:1/2tsp
Green chilli: 1 sliced in half vertically
Method:
1.Boil potatoes and peel them.Don’t overcook the potatoes.
2.Grind together methi seeds,saunf,mustard seeds and red chilies.
3. Heat oil in a pan
4.Add kalonji seeds and cumin seeds.Once they start cracking add onions and ginger garlic paste.When onions become translucent add tomatoes.
5.When tomatoes become soft add potatoes,salt amchoor powder,sugar,haldi powder,kala namak.Also add prepared powder of methi seeds.saunf,mustard seeds,red chillies.
6.Add vinegar and water.Simmer it on low flame till it become dry.
7.Garnish this with coriander and green chilli.
8.Achari aloo is ready.Serve them with rotis or parathas.
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