Aloo Achari

A tangy and spicy potato dish that is a great filler for any wrap or an accompaniment to Indian flatbread or even a sandwich filler. This recipe has featured on the show Khanakhazana.

By Sanjeev Kapoor 04 May 2016 in Recipes Veg

New Update

Main Ingredients	Baby Potatoes, Vinegar
Cuisine	Indian
Course	Main Course Vegetarian
Prep Time	11-15 minutes
Cook time	6-10 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Veg

Ingredients

500 grams baby potatoes, boiled and peeled
1/4 teaspoon vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds (saunf)
4 dried red chillies
2 tablespoons mustard oil
1 teaspoon cumin seeds
1/2 teaspoon onion seeds (kalonji)
1/4 teaspoon turmeric powder
1 tablespoon garlic paste
1 1/2 teaspoons ginger paste
Salt to taste
1/4 teaspoon black salt (kala namak)
1 teaspoon sugar
3 teaspoons vinegar

Method

Grind together fenugreek seeds, mustard seeds, fennel seeds and red chillies to a coarse powder.
Heat mustard oil in a pan till it begins to smoke. Add cumin seeds, onion seeds and sauté for half a minute. Add turmeric powder and potatoes and stir. Add garlic paste and ginger paste and quarter cup of water and mix.
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	820
Carbohydrates	121.7
Protein	9.9
Fat	32.9
Other Fiber	Zinc- 3.1mg

#Ginger paste #Turmeric powder #Mustard seeds #Dried red chillies #Mustard oil #Black salt (kala namak) #Garlic paste #Fennel seeds (saunf) #Salt #Cumin seeds #Onion seeds (kalonji) #Sugar #Vinegar