Achaari Aloo

Name: Achaari Aloo
Cuisine: Indian
Ingredients: 200 gms Baby Potatoes boiled and peeled; 1/4 tsp Mustard seeds; 1/4 tsp Fennel seeds (saunf) 1/2 teaspoon; 1 Dry red chilli; 2-3 tbsp Mustard oil; 1/2 tsp Cumin seeds; 1/4 tsp Onion seeds; 1/4 tsp Turmeric powder; 1 tbsp Ginger and Garlic paste(optional); 1 tbsp vinegar; to taste Salt; 1/4 tsp Black salt; 1/2 tsp kasoori methi; As required Fresh coriander leaves for garnish

Ruchika Anand @FYS_feed_your_soul

#GA4
#week1
Baby potatoes when made achari taste yumm with poori and paranthe

Ruchika Anand @FYS_feed_your_soul

#GA4
#week1
Baby potatoes when made achari taste yumm with poori and paranthe

Saved

Ingredients

200 gmsBaby Potatoes boiled and peeled
1/4 tsp Mustard seeds
1/4 tspFennel seeds (saunf) 1/2 teaspoon
1Dry red chilli
2-3 tbspMustard oil
1/2 tspCumin seeds
1/4 tspOnion seeds
1/4 tspTurmeric powder
1 tbspGinger and Garlic paste(optional)
1 tbspvinegar
to tasteSalt
1/4 tspBlack salt
1/2 tspkasoori methi
As required Fresh coriander leaves for garnish

Saved

Steps

1

First of all grind fenugreek seeds, mustard seeds, fennel seeds and red chillies to a coarse powder.
2

Heat mustard oil in a pan till it begins to smoke.
Add boiled and peeled baby potatoes and shallow fry them.
Once they are brown and crispy atke them out
3

Now in the same oil add cumin seeds, onion seeds and sauté for half a minute. Add turmeric powder and potatoes and stir. Add garlic paste and ginger paste if using and stir nicely.
4

Now add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till all the potatoes get nicely latpat.
5

Add kasuri methi and stir. Also add fresh coriander leaves if you like
6

Once done take them out in a bowl
Serve hot with poori, parantha or roti