Thursday, December 26, 2013

ALOO ACHARI

ALOO ACHARI

This dish, Aloo Achari, is adapted from the recipe by Master Chef Sanjeev Kapoor and is the quintessential Punjabi dish with the rich flavour of onion seeds (kalonji) and other spices wafting in the air when you prepare it. In Achari recipes you would use the spices necessary for making pickles (achaar).
It goes well with rotis and paranthas.



Ingredients:
  • Boiled Potatoes, 500 gms
  • Fenugreek seeds, 1 tsp
  • Mustard seeds, 1/2 tsp
  • Fennel seeds, 1/2 tsp
  • Red Chillies, 4
  • Mustard Oil, 2 tbsp
  • Cumin, 1 tsp
  • Onion seeds, 1/2 tsp
  • Turmeric powder, 1/4 tsp
  • Garlic paste, 1 tbsp
  • Ginger, 1 and 1/2 tsp
  • Salt, to taste
  • Black salt, 1/4 tsp
  • Sugar, 1 tsp
  • Vinegar, 1 tbsp
Method:
Grind together fenugreek seeds, mustard seeds, fennel seeds, and red chillies to a coarse powder
Heat mustard oil in a pan. When it begins to smoke, add cumin seeds, onion seeds, and saute for 1/2 minute.
Add turmeric powder and the potatoes and stir
Add garlic paste, ginger paste, and 1/4 cup of water and mix
Add the ground spices, salt, black salt, and sugar. Mix well.
Add vinegar and 1/4 cup of water and cook till dry
Serve hot.