Friday, 27 March 2015

Achari Aloo

Today morning I was checking my Facebook page. While scrolling down I saw one of my classmate has posted pictures of our school building, ground, slide. It took me to my school days and I was nostalgic. I wish I could go back to those days. At times I really miss those days. Even when I go to drop daughter to school, I stand and see their activities and somewhere I try to rediscover myself. How many of you feel alike me??

Coming back to the recipe, I am sharing achari aloo recipe which I prepared using baby potatoes. Normally, I prepare Aloo Dum or baby potato stir fry using baby potatoes. This time I tried making achari aloo which also an easy and tasty dish. Achari aloo goes very well with roti, naan or paratha. I have not used onion or garlic here. However, if you want can use onion to make thicker gravy.

Achari Aloo

Ingredients

Baby Potatoes - 400 gms
Asafoetida - 1/4 teaspoon
Dry Red Chilli - 1
Hung Curd - 1/2 cup
Salt to taste
Cumin Seeds - ½ teaspoon
Mustard Seeds - ½ teaspoon
Fenugreek Seeds Powder - ½ teaspoon
Fennel Seeds Powder - 1 tsp
Turmeric powder - ½ teaspoon
Green chilli - 2 to 3 finely chopped
Ginger Paste -2 teaspoon
Coriander Powder - 1 teaspoon
Red Chilli Powder - ¼ teaspoon
Aamchur(Dry Mango) Powder - ½ teaspoon
Garam Masala Powder- ½ teaspoon
Mustard Oil - 1/2 cup

Procedure

Wash the potatoes and peel them. Later put them in pressure cooker and allow 1 to 2 whistles. Once the pressure releases, drain the water. Now heat oil in a pan and fry the boiled potatoes with turmeric powder and salt. Take them out and keep aside. In the same oil add a pinch of asafoetida (hing) followed by dry red chilli, cumin seeds and mustard seeds. Once they started spattering, add ginger paste and fenugreek seeds powder, fennel seeds powder, turmeric powder. Mix them well and add fried potatoes. Next add red chilli powder, dry mango powder, chopped green chilli and coriander powder. Once the masalas are well cooked, beat the curd adding garam masala powder and add into the pan. Cover the pan and reduce the flame. Adjust the salt and when gravy becomes dry  you can switch off gas and garnish with fresh coriander leaves. 


8 comments:

  1. Delcious and flavorful achari aloo..

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  2. Flavorful aloo ! I agree.. school days are evergreen memories which will never come back. Even I used to spend time in my kid school which makes me happy :)

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  3. Tempting it's looking.. Love the achari flavous

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  4. lovely combo of flavors,yummy!

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  5. Good memories of schooling days will always be treasured. But I like to move on and treasure other things as well. Ahhh!!! nice potato dish.

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  6. looks so flavorful! nothing to say about school days... they never slide off our memories that easily...

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  7. I love achari aloo......oh my god...when I eat aloo I just totally forget my diet

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  8. I love achaari aaloo, but I hate peeling baby potatoes, do you have any trick to reduce the time.

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