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Achaari Alu or Tangy Potatoes
Time: 25 mins
Ingredients
- 5 potatoes, peeled and diced
- 1 onion, finely minced
- 2 teaspoons ginger-garlic paste (if you dont have this and want to make it- great for indian as well as chinese cooking. Chop equal q)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 2 teaspoons sugar
- 2/3 cup water
- 3 tablespoons lemon juice
- 4 dried red chilies
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seed
- 1/2 teaspoon nigella seeds (kalonji- optional available at indian stores)
- salt
- 1/4 teaspoon asafetida powder (hing) (optional)
Directions
- 1 Fry the potatoes till tender.
- 2 Remove from the pan.
- 3 Fry the onion till golden add the ginger garlic paste.
- 4 Add the tumeric, the water, lemon juice then add the chilli powder salt and sugar.
- 5 let it cook for a couple seconds then add the potatoes.
- 6 Let the potatoes absorb the water and get a little dryish.
- 7 Remove from the fire.
- 8 in a seperate pan heat the oil.
- 9 Add the mustard seeds, cumin seeds and nigella seeds.
- 10 Add the red chillies unbroken.
- 11 When the mustard seeds sputter add the hing and immediately pour over the potatoes.
- 12 Mix together and serve.
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