Achaari Aloo

Ingredients

• 500 g baby potatoes, washed thoroughly

• 2 tbsp oil

• 1/4 cup tamarind paste

• 1/2 tsp hing (asafoetida)

• 2 tbsp saunf (fennel seeds)

• 2 tbsp akha dhaniya (coriander seeds)

• 1 tbsp jeera (cumin seeds)

• 1/2 tsp methi (fenugreek seeds)

• 1 tsp kalonji (Nigella seeds)

• 1 tsp ajwain (carom seeds)

• salt to taste

• 1/2 tsp turmeric powder

• 2 tsp red chilli powder

• 1 tbsp coriander powder

Method

In a pressure cooker, add the baby potatoes along with water, enough to just cover the potatoes.

Add salt and close the cooker with its lid. Give it just one whistle and take it off the flame. Keep aside till the pressure is released.

In the meantime, make the achaari masala. For that, in a blender jar, add all the whole spices mentioned above and grind them to a coarse mixture.

Once the pressure of the cooker is released, open the lid, cool till you can handle potatoes and then peel them.

Add the turmeric, red chilli and coriander powder to the potatoes and toss till well- coated. Keep aside.

All the prep is done. From here it will hardly take 5 minutes to complete the dish.

Heat oil in a kadhai, add hing along with the prepared achaari masala and toast till the ingredients are just fragrant but not for too long, otherwise the spices will burn.

Then add the tamarind paste and cook till it comes together with the spices. You may add a little water at this point if it feels too dry.

Now add the spiced potatoes to the pan and mix well to coat them with the achaari masala. Keep tossing the potatoes occasionally on low heat until they have absorbed the flavours of the spices.

Transfer to a serving bowl, garnish with freshly chopped coriander leaves and serve hot as a snack or as a side dish with your meal.

Enjoy your Achaari Aloo!