Name: Aloo Achari recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: Baby Potatoes (Chote Aloo) - 250 Grams; Onion Seeds (Kalonji) - 1 Tea spoon; Mustard & Cumin Seed (Rai & Jeera) - 1 Tea spoon; Ginger Garlic Paste (Adrak & Lasoon Paste) - 1 Table spoon; Cumin Powder (Jeera Powder) - 1 Tea spoon; Coriander Powder (Dhaniya Powder) - 1 Table spoon; Whole spice powder (Garam Masala Powder) - 1 Tea spoon; Dry Mango Powder (Aamchoor Powder) - 1 Table spoon; Red Chili Powder (Lal Mirch Powder) - 1 Table spoon; Turmeric Powder (Haldi Powder) - 1 Tea spoon; Curry Leaves (Curry Patta) - 15 to20 leaves; Fenugreek Leaves (Kasuri Methi) - 1 Table spoon; Green Chilies - Slit (Kati Hari Mirch) - 5 to 6; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Table spoon; Finely Chopped Mint Leaves (Barik Kata Pudina) - 1 Table spoon; Lemon Juice (Nimbu Ka Ras) - 1 Table spoon; Refined oil / Ghee - As per requirement; Salt to taste

ABOUT Aloo Achari RECIPE

Aloo or Potatoes are very popular food source. They are world's favourite root vegetable and are very good source of vitamin B6, Potassium, Vitamin C, manganese and Dietary Fiber. Using such a healthy ingredient in Jai Ki Rasoi Se made "Aloo Achari"

Ingredients Serving: 8

Baby Potatoes (Chote Aloo) - 250 Grams
Onion Seeds (Kalonji) - 1 Tea spoon
Mustard & Cumin Seed (Rai & Jeera) - 1 Tea spoon
Ginger Garlic Paste (Adrak & Lasoon Paste) - 1 Table spoon
Cumin Powder (Jeera Powder) - 1 Tea spoon
Coriander Powder (Dhaniya Powder) - 1 Table spoon
Whole spice powder (Garam Masala Powder) - 1 Tea spoon
Dry Mango Powder (Aamchoor Powder) - 1 Table spoon
Red Chili Powder (Lal Mirch Powder) - 1 Table spoon
Turmeric Powder (Haldi Powder) - 1 Tea spoon
Curry Leaves (Curry Patta) - 15 to20 leaves
Fenugreek Leaves (Kasuri Methi) - 1 Table spoon
Green Chilies - Slit (Kati Hari Mirch) - 5 to 6
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Table spoon
Finely Chopped Mint Leaves (Barik Kata Pudina) - 1 Table spoon
Lemon Juice (Nimbu Ka Ras) - 1 Table spoon
Refined oil / Ghee - As per requirement
Salt to taste

Instructions

Wash and pressure cook potatoes over 2/3 whistles. Immediately release the pressure and put the potatoes in ice cold water. Once the potatoes are cool, drain out the water and put them in a refrigerator for at least 20-30 minutes, remove and peel the skin.
Heat oil in a non-stick pan or kadai. Once the oil is hot, add onion, mustard & cumin seeds, curry leaves and slit green chilies. Once all the ingredients start crackling, add the boiled Potatoes
Mix the Potatoes and cook for 510 minutes or till the Potatoes become light brown.
Add all the other ingredients like ginger-garlic paste, cumin, coriander, whole spice, dry mango, red chilli, turmeric powder and salt according to taste. Gently mix all the ingredients so that the potatoes get coated and oil get separated
Now add the finely chopped coriander, mint, fenugreek leaves and lemon juice. Mix it well and cool for another 2 minutes
The dish is ready to be served with Naan, Roti, Phulka, Paratha or any flavored rice

Similar Recipes