Thursday, 10 November 2011

Achari Aloo (Potato in Pickling Spices)

achari aloo

This recipe of achari aloo was made by me when I was in the experimental mode and the result was good. Traditional recipe of achari aloo calls for deep frying potatoes but I have avoided that since, in general I avoid deep frying vegetables. Deep frying vegetables not only add to the caloric intake but also destroy the nutrients of the vegetables. I believe we eat food not just to cater to our taste buds but also to feed our bodies right.
Here I have added spices which are used in pickling vegetables hence the name achari aloo.
Recipe of achari aloo
3 medium potatoes- peeled and cubed
1 medium onion- chopped
2 tomatoes- diced
2 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp methi dana (fenugreek seeds)
1/2 tsp saunf (fennel seeds)
1/2 tsp kalonji (nigella/ onion seeds)
Salt to taste
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
A pinch of asafoetida (hing)
1. Heat oil in a pan and add cumin, mustard, fenugreek, fennel and onion seeds. Let them crackle. Add hing.
2. Add onion and sauté till transparent. Add ginger-garlic paste and fry for 1 minute. Add turmeric, red chilli and coriander powders. Fry for few seconds.
3. Add tomatoes and salt. Cook till tomatoes become soft and pulpy.
4. Add cubed potatoes and mix well. Cover the lid of the pan and turn the heat to low. Cook till potatoes are tender, stirring occasionally. Serve hot achaari aloo with roti or paratha.

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