Tuesday, January 21, 2014

Achari Aloo

"Achari Aloo"
"Achari Aloo" or Pickled potato is a tangy and spicy potato curry. This wonderful dish is prepared with boiled baby potatoes and flavored with freshly ground spices usually used in making pickles. There are a lot of variations of of the achari Aloo but this is a very simple and quick recipe which can be served with roti or parathas.
It served as a great tiffin option for kids if rolled in a Paratha or Puri.




Ingredients

"Paanch Phoran"
Baby Potatoes, boiled - 10 -12 (Medium Potato - 4-5 ) around 400 grams
Turmeric- 1/2 teaspoon
Red chilli powder - 1 teaspoon
Hing or Asafoetida - 1/4 th teaspoon
Paanch Phoran - 1 teaspoon
Onion garlic paste - 2 tablespoon
Achari masala - 2 tablespoon
Mustard Oil - 3 tablespoon
Salt to taste
Fresh green coriander,chopped - 2 tablespoon

For the Achari Masala

Coriander Seeds - 2 tablespoons (Dry roasted)
Fennel seeds or Saunf - 1 tablespoon (Dry roasted)
Cumin seeds  - 1 teaspoon (Dry roasted)
Fenugreek seeds - 1 1/2 teaspoon
Black Mustard seeds - 2 teaspoon
Onion seeds (kalonji) - 1/2teaspoon
Carom seeds (ajwain) - 1/2 teaspoon
Dry mango powder (amchur) - 4 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1 teaspoon

Method

Dry roast coriander seeds along with Fennel seeds and Cumin seeds.Let it cool and add all the other ingredients of the achari masala and grind into a coarse powder. Store in an airtight jar. This masala can be used for other recipes too.





Peal the baby potatoes and cut them into half (if using medium size potatoes then cut each potato into 4 pieces). Heat one table spoon oil in a kadhai, add a pinch of turmeric and fry the boiled potatoes until they start to turn golden.


Heat the remaining oil in the kadhai and add paanch phoran fry for a minute, once the spices start releasing its aroma add asafoetida along with onion garlic paste and fry for 2 minutes, add the turmeric and red chilli powder and fry for 3-4 minutes, add the fried potatoes and mix well fry for 2 minutes.




Add the achari masala, mix well and cook for 2 minutes. Add half a cup of water and mix well cook on medium flame for 3-4 minutes or until the water is almost dry and the potatoes are well coated with the masala.





Garnish with freshly chopped coriander and serve hot along with roti or paratha.
Enjoy.

Note:

I have used Paanch phoran tfor the tempering as it has most of the ingredients used in making od pickle hence it adds more flavor to the dish.
Mustard oil is mostly used in making of pickle, so have used in this dish. however you could use any oil that is commonly used in your household.
Achari aloo recipe which I have shared is a dry dish but if you want to serve as a semi gravy just add some water as pre required consistency and add a teaspoon more of the achari masala. 

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