Do you like potatoes? For me it's one of the must vegetable. I love it in all different ways, from fried to boiled, mashed to curried. When it comes to Indian cooking one can find generous use of potatoes, though potatoes are not indigenous to India. Potato came to India during the colonial period, through the Portuguese in the early 17th century.
I can't think of my mutton or chicken curries without potatoes, or who can refuse some steaming hot Samosas stuffed with potato. So it is, the love for potato, whatever may be the consequences (read calories).
Today I made a dry potato curry with a spicy and tangy twist, Achari Aloo, pickle flavored potato curry. The dish gets the pickle flavor from the dry spices, fennel, fenugreek, black cumin, mustard etc. And loads of garlic and dry red chili are essential part of this dish. I used dry mango powder to bring tangy taste to the dish. If you do not find dry mango powder then use vinegar or lime juice, instead.
Things needed to make Achari Aloo:
- Baby potatoes: 12-14
- Onion (very finely chopped): 1 cup
- Garlic (thinly sliced): 3 tbsp
- Ginger paste: 2 tsp
- Yogurt: 1/3 cup
- Fennel seed: 1 tsp+1/2 tsp
- Black cumin (kalonji) seed: 1 tsp+1/2 tsp
- Fenugreek seed: 1/2 tsp+1/4 tsp
- Mustard seed: 1/2 tsp+1/4 tsp
- Cumin seed: 1 tsp+1/2 tsp
- Dry red chilies: 5-6
- Green chilies: 2-3
- Red chili powder: 2 tsp
- Coriander powder: 1 tsp
- Turmeric powder: 1 tsp
- Dry mango (Amchur) powder: 2 tsp
- Mustard oil to cook
- Salt to taste
- Sugar to taste
- Fresh coriander leaves to garnish
Steps of making Achari Aloo:
1. Take large deep pan with cover, put the potatoes in the pan with enough water and one teaspoon salt. Let the water boil, reduce heat and cook for 5-6 min, switch off and drain. Wash with cold water. Peel the potato and prick with a fork or tooth pick. Keep aside.
2. In a flat pan, take 1/2 teaspoon fennel seed, 1/2 teaspoon black cumin 1/2 teaspoon cumin seed, 1/4 teaspoon mustard seed, 1/4 teaspoon fenugreek seed, and roast all the seed, but take care not to burn. Let cool down and coarsely ground the seeds. Keep aside.
3. Heat oil (preferably mustard oil) in a pan, fry the potatoes till they turn golden brown. Take out and keep aside.
4. In the same oil, add dry red chilies, rest of the seeds. As the seeds crackles, add garlic. As the garlic changes color add onion, cook till golden brown. Add ginger paste, cook for 1-2 min.
5. Add red chili powder, coriander powder, turmeric powder, cook over low heat for 1-2 min, if needed add few teaspoons of water.
6. Beat the yogurt with little sugar and water, add the the yogurt. Cook till oil separates. Add the fried potatoes, the ground spices, and chopped green chilies. Cook for 4-5 min. Add dry mango powder, mix well. Check seasoning and adjust accordingly. Switch off heat, sprinkle chopped coriander leaves, serve hot with
rotis or
parathas.
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