Achari aloo

This was one of the very first dishes I made for my dear hubby after we got married and I came to the US. He had called a few friends over for dinner and I set everything up on the table (achari aloo, puri, fried rice, malai kofta, raita and kheer... amazing how I still remember). He looked very happy and was mighty impressed, loved it.. so it will always be something very special :) He especially asked me make this achari aloo often.
Achari aloo is basically a tangy and spicy dry potato curry flavored with traditional indian pickle masalas. I love the fennel and achari flavor in this dish. It is also always hit with guests, great for potlucks and picnics too, as it tastes great both hot and cold. Goes with almost anything but we like it best with pooris... mmmm! This is ridiculously easy to make and super fast. I make it with tiny whole red potatoes. Traditionally the recipes calls for deep frying but I skip that to make it healthier so it can be eaten on a regular basis.So here goes my version. 

Ingredients:

Whole red baby potatoes .......................... 12-15 boiled (poke few holes in each with a fork)
Onion ................................................ 1 medium finely chopped
Tomato .............................................. 1 large finely chopped
Coriander powder .................................. 2 tsp
Garam masala ...................................... 1 tsp
Ginger garlic paste ................................. 1/2 tsp
Turmeric powder ................................... 1/4 tsp
Amchur .............................................. 1/2 tsp
Red chilli powder ................................... 1/2 tsp or to taste
Oil .................................................... 2 tblsp
Whole red chill ...................................... 1
Fennel seeds ........................................ 3/4 tsp
Mustard seeds ..................................... 1/4 tsp
Cumin seeds ........................................1/4 tsp
Bay leaf .............................................. 1
Ajwain ................................................1/4 tsp
nigella seeds ........................................ 1/8 tsp
Fenugrrek seeds .................................... 1/8 tsp
Hing .................................................. a pinch
Lemon juice ........................................ 1 tblsp
Cilantro .............................................. 1 tblsp chopped

Method:

1. Heat oil on medium heat in a pan. Add hing, fennel, mustard, cumin, bay leaf, fenugreek, nigella, ajwain and whole red chilli. Let them splutter.2. Add in the tomatoes and onions and salt and turmeric. Cook for 4-5 minutes while stirring in between add in the ginger garlic paste and cook for 2 minutes.3. Add in the potatoes and mix gently, cook while stirring 3-4 minutes.4. Add in all the dry masalas and cook till it gets well coated with all the masala. About 2 minutes.5. Now add the lemon juice and cilantro, mix and take off the flame.

6. Serve hot with poori or roti. ENJOY!

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