Directions
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Achari Aloo
Ingredients
Baby potato (छोटा आलू) – ½ kg
Mustard oil (सरसों तेल) – 4 tbsp
Fenugreek seeds (मेथी दाना) – ¼ tsp
Mustard seeds (सरसों दाना) – 1 tsp
Cumin (जीरा) – 1 tsp
Fennel seeds (सौंफ़) – 1 tsp
Kalonji (कलौंजी) – ¼ tsp
Garlic, chopped (लहसुन) – 2 tsp
Ginger, chopped (अदरक) – 2 tsp
Green chilli, slit (हरि मिर्च) – 3 nos
Onion, chopped (प्याज़) – ½ cup
Salt (नमक) – to taste
Mix Together
Curd (दही) – 1 cup
Bhuna Besan (भुना बेसन) – 2½ tbsp
Turmeric (हल्दी) – ½ tsp
Chilli powder (लाल मिर्च पाउडर) – 1 tsp
Mix Pickle, chopped (मिक्स अचार) – 2 tbsp
Water (पानी) – 3 cups
Coriander, chopped (ताज़ा धनिया) – handful
Steps
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1
Done
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To prepare Achari Aloo, start by washing the baby potatoes and cutting them in half. In a pan, heat mustard oil over medium heat. Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and kalonji. Sauté the seeds until they crackle and become aromatic. |
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2
Done
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Next, add chopped garlic, ginger, and slit green chillies to the pan. Sauté for a minute until they release their flavors and turn golden brown. Add chopped onions to the pan and cook until they turn translucent and soft. Add the potatoes and saute. In a separate bowl, mix together curd, bhuna besan, turmeric, red chilli powder, and chopped mixed pickle. Stir well to combine all the ingredients. Pour the curd mixture into the pan with the sautéed onions and spices. Stir continuously to prevent curdling. |
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3
Done
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Let the Achari Aloo simmer for a few more minutes, allowing the potatoes to cook, and absorb the tangy and spicy flavors of the gravy. Add water to the pan and bring the mixture to a gentle simmer. Allow it to cook for a few minutes until the flavors meld together and the gravy thickens slightly. Garnish the Achari Aloo with freshly chopped coriander leaves before serving. Enjoy this delicious and aromatic dish with roti, paratha, or rice. |
