Achari Aaloo (in mustard oil and with fresh spices)
Achari Aaloo (in mustard oil and with fresh spices)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, achari aaloo (in mustard oil and with fresh spices). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Achari Aaloo (in mustard oil and with fresh spices) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Achari Aaloo (in mustard oil and with fresh spices) is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have achari aaloo (in mustard oil and with fresh spices) using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Achari Aaloo (in mustard oil and with fresh spices):
  1. Make ready 200 gms Baby potatoes boiled & deskinned
  2. Make ready 1 big size onion chopped fine length wise
  3. Prepare 1 medium sized bay leaf
  4. Get 1 tbspn Ginger garlic paste
  5. Prepare 1 tbspn kalonji seeds(nijella/caraway)
  6. Prepare Asfoteida/hing ½ tspn
  7. Take 1 medium sized tomato pureed
  8. Make ready 2-3 tbspn Curd
  9. Prepare 2-3 tbspn mustard oil
  10. Make ready to taste Salt
  11. Get For fresh dry spices, ground the following:
  12. Make ready 2-3 dry red chillies
  13. Take Fresh turmeric root (¼ inch)
  14. Prepare Coriander, cumin & fennel seeds 1 tbspn each
  15. Get fenugreek seeds 1/2 tspn
Instructions to make Achari Aaloo (in mustard oil and with fresh spices):
  1. Keep the dry spices ground and tomato puree ready to use. Also take the curd in a small cup and whisk it with slight water to form a liquid paste(not too runny).
  2. In a nonstick kadai/pan, heat oil and shallow fry the potatoes till golden brown for a crispy taste. Keep them aside.
  3. In the same oil; add bay leaf, asfoteida, kalonji and saute for a few seconds.
  4. Then add the chopped onions and ginger - garlic paste and saute on medium heat till onions are translucent.
  5. Next, add the tomato puree and bring it to boil over medium heat
  6. Add the ground spices and mix well.
  7. Stir in the curd after a while. Cover the kadai and let the gravy thicken on a low flame.
  8. Once the gravy has reached the desired consistency you like(I prefer a little dry), add salt and gently add the potatoes and mix well.
  9. Cover and cook on low heat for sometime and switch off the stove and plate the gravy.
  10. Garnish the way you prefer..with chopped coriander/spring onions,etc.
  11. This curry goes well with rice, rotis, phulka, parathas..

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