Achari Aloo _ Home Cooking

Ingredients:Show more

For the Achari Spice Mix:

1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds (kalonji)
1 tablespoon fenugreek seeds (methi)
1 teaspoon cumin seeds
1 teaspoon ajwain seeds (carom seeds)
2-3 dried red chilies
For the Achari Aloo:

4-5 medium-sized potatoes, peeled and cubed
2 tablespoons vegetable oil
1 teaspoon ginger-garlic paste
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
Fresh coriander leaves, chopped for garnish
Instructions:

1. Prepare the Achari Spice Mix:

Dry roast all the spices - mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, cumin seeds, ajwain seeds, and dried red chilies - in a pan until they become fragrant. Be careful not to burn them.
Allow the roasted spices to cool and then grind them into a fine powder using a spice grinder or mortar and pestle.
2. Make Achari Aloo:

Heat the vegetable oil in a pan or skillet over medium heat.
Add the cubed potatoes and sauté them until they turn golden brown and are partially cooked. Remove the potatoes from the pan and set them aside.
In the same pan, add a bit more oil if needed and add the chopped onions. Sauté until they become translucent.
Add the ginger-garlic paste and sauté for another minute or until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil begins to separate.
Lower the heat and add the Achari Spice Mix, turmeric powder, and red chili powder. Stir well to combine.
Add the partially cooked potatoes back into the pan and mix them with the spice mixture.
Pour in the yogurt and stir until everything is well coated. Cook for a few minutes.
Add salt to taste and a little water if needed to achieve your desired gravy consistency.
Cover the pan and simmer for about 15-20 minutes, or until the potatoes are fully cooked and the flavors have melded together.
Garnish with chopped fresh coriander leaves.
Serve your Achari Aloo hot with steamed rice, roti, or naan. Enjoy this delicious and aromatic Indian potato dish!