Achari Aloo Baby potatoes deep fried and then cooked in mustard oil and pickle masalas This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 26 Apr 2016 in Recipes Course New Update Advertisment 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 list for Achari Aloo 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 Asafoetida 1/2 teaspoon Onion seeds (kalonji) 1/2 teaspoon Red chilli powder 1/4 teaspoon Turmeric powder to taste Salt 1/4 teaspoon Black salt (kala namak) 1 teaspoon Sugar 2 teaspoons Punjabi vinegar ( sirka) Advertisment 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. Nutrition Info Calories 796 Carbohydrates 118.7 Protein 8.8 Fat 32.1 Other Fiber 10.8 gm #Asafoetida #Black salt (kala namak) #Fennel seeds (saunf) #Mustard oil #Mustard seeds #Onion seeds (kalonji) #Punjabi vinegar ( sirka) #Red chilli powder #Salt #Sugar #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article