Achaari Alu or Tangy Potatoes

Name: Achaari Alu or Tangy Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 5 potatoes; 1 onion; 2 tsp ginger-garlic paste; 0.5 tsp turmeric powder; 0.5 tsp chili powder; 2 tsp sugar; 0.667 cup water; 3 tbsp lemon juice; 4 dried red chilies; 0.5 tsp mustard seeds; 0.5 tsp cumin seed; 0.5 tsp nigella seeds; salt; 0.25 tsp asafetida powder

Potatoes and red chilies cooked in a pan and spiced with ginger and turmeric for a South Asian dish.

25 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Fry the potatoes till tender. Remove from the pan. Fry the onion till golden add the ginger garlic paste.
2
Add the tumeric, the water, lemon juice then add the chilli powder salt and sugar. Let it cook for a couple seconds then add the potatoes.
3
Let the potatoes absorb the water and get a little dryish. Remove from the fire. In a seperate pan heat the oil.
4
Add the mustard seeds, cumin seeds and nigella seeds. Add the red chillies unbroken. When the mustard seeds sputter add the hing and immediately pour over the potatoes. Mix together and serve.