Achari Aloo

Ingredients

For Ginger Green Chili Paste

• 1 inch Ginger, peeled, roughly slice,
• 2 Green chillies, broken into half,
• Salt to taste

For Curd Mixture

• 1 ¼ cup Curd, beaten,
• Prepared Ginger Green Chili Paste,
• 1 tbsp Achar masala,
• 1 ½ tsp Degi red chili powder,
• ¼ tsp Turmeric powder,
• A pinch of asafoetida,
• 1 tsp Coriander powder

For Tempering

• 2-4 tbsp Mustard oil,
• 1 Bay leaf,
• ½ tsp Cumin seeds,
• ¼ tsp Fennel seeds,
• ¼ tsp Onion seeds,
• ¼ tsp small Mustard seeds,
• 2-4 Fenugreek seeds,
• 4 medium size Potato, cut into dice,
• 2 Dry kashmiri red chili (deseed,broken into half)
• Prepared Curd Mixture,
• 2 tsp Tender Coriander stem, finely chopped,
• ¼ cup Water,
• Salt to taste,
• ½ tsp Sugar

For Garnish

• Coriander sprig, धनिया पत्ता

Process

For Ginger Green Chili Paste

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

For Curd Mixture

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

For Tempering

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