Achaari Aloo

Ingredients (Serves 3)

1. Potato – 3 medium, peeled and cut into thin rounds

2. Vegetable oil – 2 – 2.5 tbsp

3. Mustard seeds – 1/4 tsp

Cumin seeds –  1/2 tsp

Fennel seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Kalonji – 1/4 tsp

4. Onion – 1/2 cup, finely chopped

Ginger – 3/4 tsp, minced

Green chilies – 2, slit

5. Tomato 1 medium, chopped

6. Turmeric powder – 1/2 tsp

7. Hot water – 1/2 cup

8. Salt – To taste

Cilantro – 2 tbsp, chopped

Method

Heat oil in a kadai over medium-high heat. Splutter mustard seeds and add cumin seeds, fennel seeds, fenugreek seeds and kalonji. Stir for a few seconds. Add chopped onion, little salt, ginger and gree chilies. Cook until onion turns transparent. Add chopped tomato and cook covered until oil separates, stirring in between. Add turmeric powder and cook for a minute. Add potato pieces, salt to taste and mix well. Add 1/2 cup water and mix well. Cook covered for 10 minutes over medium or medium-low flame. Switch off the flame. Open the lid after 5 minutes. Sprinkle chopped cilantro. Serve with biriyani / pulao / chapathis. Its really yummy..do give it a try! We had it with jeera matar pulao and chingri malai curry.

Recipe courtesy – Zahera Ummat