Achaari Alu is an Indian dish packed with flavor, combining the tang of pickles with the crunch of potatoes!
Ingredients: Potato, Hing powder, Jaggery powder, Mustard seeds, Salt, Red chilli, Turmeric powder, Chilli powder, Onion
25min
Cook Time
4
Servings
Recipe
124 kCal
Recipe
1
Fry 5 peeled and diced potatoes until tender.
2
Remove potatoes from the pan and set aside.
3
In the same pan, fry 1 minced onion until golden.
4
Add 2 teaspoons of ginger-garlic paste to the onions and mix well.
5
Stir in 1/2 teaspoon of turmeric powder.
6
Pour in 2/3 cup of water and 3 tablespoons of lemon juice.
7
Add 1/2 teaspoon of chili powder, salt to taste, and 2 teaspoons of sugar.
8
Cook for a few seconds before adding the fried potatoes back into the pan.
9
Allow the potatoes to absorb the liquid and become slightly dry.
10
Remove the pan from heat and set aside.
11
In a separate pan, heat some oil.
12
Add 1/2 teaspoon each of mustard seeds, cumin seeds, and nigella seeds.
13
Add 4 whole red chilies to the pan.
14
Once the mustard seeds begin to sputter, add 1/4 teaspoon of asafoetida powder.
15
Immediately pour the seasoned oil mixture over the potatoes.
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