This is a wonderful spicy potatoes recipe which goes well with roti, naan or parantha. I not only enjoy it on road trips but also serve it as a side dish with lunch or dinner when company is over. Achari basically means pickled and gets the name because of all the wonderful spices being used in this recipe.
Serves 4-6 people
7-8 medium size potatoes
Oil for cooking (preferable Mustard Oil)
1.5 tsp Cumin Seeds
1 tbsp ginger/garlic paste
1.5 tsp red chilli pwd
0.5 tsp cumin Pwd
1 tsp Turmeric
1 chopped Onion
2 small tomatoes
Salt per taste
1 tsp Garam masala
1/2 tsp kasoori methi (dried fenugreek leaves)
Tempering/Tadka (It goes on top of the cooked dish for additional flavoring)
2 tbsp Mustard Oil
1/2 tsp (0.5 tsp) Fenugreek seeds (Methre)
1/2 tsp (0.5 tsp) Coriander seeds (Dhaniya seeds)
1 tsp Mustard Seeds
1.5 tsp Fennel Seeds (Saunf)
1.5 tsp Kalonji(Nigella seeds or Onion seeds)
Heat oil in the pan
Add Cumin seeds. Once they are crackling add onions and mix.
After 30 secs, add ginger-garlic paste, turmeric and red chilli pwd.
Stir all the ingredients and add cumin pwd.
Add tomatoes and give them 3-4 mins until they are softened.
Once they are done, add potatoes, half cup of water and salt per taste and let them cook on medium heat. Cover the pan and give potatoes around 10 mins.
While potatoes are cooking, prepare the tadka/seasoning/tempering with some Indian spices.
Heat 2 tbsp Mustard Oil and add tempering spices. Let them crackle and infuse the oil with their aroma and flavor. Turn off the heat.
Once Potatoes are done, add this tempering on top along with some garam masala pwd and kasoori methi.
Serve with roti/parantha or let them cool down and then put then in the lunch box and take them on your next road trip.