Looking for a mouth-watering and flavorful dish that’s easy to make? Look no further than this Achari Aloo Recipe! Bursting with aromatic spices and tangy tomato puree, this dish is sure to impress your taste buds.
Here’s what you’ll need:
- 500 grams of potatoes, peeled and sliced
- 150 grams of tomato puree (or finely sliced tomatoes)
- 1/2 tsp nigella sativa (kalonji)
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp black mustard seeds (raye)
- 1/4 tsp fenugreek seeds (methi dana)
- 1 tsp dried fenugreek
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt, or to taste
- 1 tsp red chilli powder, or to taste
- 2 tbsp plum or tamarind sauce
- 1/2 tsp turmeric
- 2 whole small green chillis
- 4 tbsp oil/butter/ghee
- Coriander for garnish
To begin, place your sliced potatoes in a bowl of water and let them sit there for approximately half an hour. This will eliminate some of the sweetness from the potatoes and keep the curry from becoming too thick. After draining the potatoes, add all of the ingredients for the curry along with one cup of water. Stir to combine. Bring everything to a boil, then cover and continue to cook over low heat for around twenty minutes, or until the potatoes are completely cooked through.
After your Achari Aloo has finished cooking, sprinkle it with some chopped fresh coriander and dive in! If you don’t have any tomato puree on hand, you can use one to two tomatoes of medium size that has been very finely sliced in their place.
This dish is ideal for anyone who savors simple yet complex recipes and like flavors that are robust and complex at the same time. Give it a shot, and I guarantee that your taste buds will thank you for it.