Achari Aloo

Ingredients 

• 500 grams baby potatoes
• 1/4 teaspoon funegreek Seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fennel seeds (saunf)
• 2 tablespoons mustard oil
• A pinch of asafoetida
• 1/2 teaspoon onion seeds (kalonji)
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/4 teaspoon black salt (kala namak)
• 1 teaspoon sugar
• 2 teaspoons Punjabi vinegar ( sirka)

Method

1. Prick baby potatoes with a fork without peeling them.
2. Grind fenugreek, mustard and fennel seeds to a coarse powder.
3. Heat mustard oil in a non stick pan till it begins to smoke. Add asafoetida, onion seeds and sauté for ½ minute. Add red chilli powder, turmeric powder and potatoes and stir. Add 1½ cups water and mix. Cook till potatoes are done.
4. Add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till dry.
5. Serve hot. 

Nutrition Info