Achari Aloo

Baby potatoes deep fried and then cooked in mustard oil and pickle masalas. Serve this with rotis or even with dal rice. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 26 Apr 2016 in Recipes Veg

New Update

Main Ingredients	Baby Potatoes, Funegreek Seeds
Cuisine	Punjabi
Course	Main Course Vegetarian
Prep Time	0-5 minutes
Cook time	21-25 minutes
Serve	4
Taste	Sour
Level of Cooking	Moderate
Others	Veg

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

Prick baby potatoes with a fork without peeling them.
Grind fenugreek, mustard and fennel seeds to a coarse powder.
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.
Add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till dry.
Serve hot.

Nutrition Info

Calories	796
Carbohydrates	118.7
Protein	8.8
Fat	32.1
Other Fiber	10.8 gm

#Turmeric powder #Red chilli powder #Mustard seeds #Punjabi vinegar ( sirka) #Mustard oil #Asafoetida #Black salt (kala namak) #Fennel seeds (saunf) #Salt #Onion seeds (kalonji) #Sugar