Achari Aloo अचारी आलू बिना प्याज़ लहसुन no Onion no Garlic spicy Aloo sabji

Name: Achari Aloo अचारी आलू बिना प्याज़ लहसुन no Onion no Garlic spicy Aloo sabji
Prep time: 10 min
Cook time: PT20-25M
Total time: PT30-35M
Yield: 2-4
Cuisine: Indian
Ingredients: pickle; Potatoes

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Aloo, bas naam hi kaafi hai! There's no end to the amount of recipes we can create with potatoes.. Now, Achaari Aloo for eg, it's not your usual Aloo sabji!

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

Achari Aloo अचारी आलू बिना प्याज़ लहसुन no Onion no Garlic spicy Aloo sabji Recipe - Ranveer Brar

Ingredients
Process

Ingredients

For Ginger Green Chili Paste

1 inch Ginger, peeled, roughly slice, अदरक

2 Green chillies, broken into half, हरी मिर्च

Salt to taste, नमक स्वादअनुसार

For Curd Mixture

1 ¼ cup Curd, beaten, दही

Prepared Ginger Green Chili Paste, अदरक लहसुन का पेस्ट

1 tbsp Achar masala, अचारी मसाला

1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

¼ tsp Turmeric powder, हल्दी पाउडर

A pinch of asafoetida, हींग

1 tsp Coriander powder, धनिया पाउडर

For Tempering

2-4 tbsp Mustard oil, सरसों का तेल

1 Bay leaf, तेजपत्ता

½ tsp Cumin seeds, जीरा

¼ tsp Fennel seeds, सौंफ

¼ tsp Onion seeds, कलौंजी

¼ tsp small Mustard seeds, सरसों के बीज

2-4 Fenugreek seeds, मेथी दाना

4 medium size Potato, cut into dice, आलू

2 Dry kashmiri red chili (deseed, broken into half) सूखी कश्मीरी लाल मिर्च

Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण

2 tsp Tender Coriander stem, finely chopped, धनिया के डंठल

¼ cup Water, पानी

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Ginger Green Chili Paste

In a mortar pestle, add ginger, green chillies, salt to taste and make a coarse paste.
Keep it aside for further use.

For Curd Mixture

In a bowl, add curd, prepared ginger green chili paste, achar masala and mix it well.
Add degi red chili powder, turmeric powder, asafoetida, coriander powder and mix everything properly and make a smooth mixture.
Keep it aside for further use.

For Tempering

In a handi, add mustard oil on a high flame until smoky hot.
Once the oil it’s hot, turn off the flame for 1-2 minutes or until it’s at normal temperature.
Now, add bay leaf, cumin seeds, fennel seeds, onion seeds, mustard seeds, fenugreek seeds and let it splutter.
Add potatoes, and saute them for a while, add dry red chili and saute it well.
Cover it with the lid and let it cook for 2-3 minutes or until potatoes are golden brown in color.
Add prepared curd mixture, tender coriander stems and cook well.
Once curd and masala gets cooked well, add water and cover the lid and let it cook for a while.
Open the lid, add sugar and cook for a minute on low flame.
Once potatoes are cooked well, turn off the flame.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot.