Tuesday, July 19, 2011

Sookha Achari Aloo

Potatoes cooked in mustard oil and Achari spices.


  • 10 potatoes, equal sized, each cut into half
  • 1 medium size onion chopped
  • 1 tbsp Ginger garlic paste
  • 2-3 green chilies sliced in half vertically
  • 1 tsp saunf (fennel seeds)
  • 1 tsp methi dana (fenugreek seeds)
  • ½ tsp kalonji (black onion Seeds)
  • 1 tsp Chili powder
  • ½ tsp crushed red pepper
  • ½ tsp Turmeric Powder
  • 1 tsp amchoor powder
  • Salt to taste
  • 1 lemon /lime
  • 4 tbsp mustard oil


  • Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat till smoke settles down. Now turn the heat back on.
  • Add chopped onions. Sauté till edges start to turn brown.
  • Add ginger garlic paste and potato pieces. Fry until potato is seared.
  • Add remaining ingredients (except lime juice). Mix it well. Sprinkle 2-3 tbsp of water. Cover and reduce the heat.
  • Cook covered for about 5-6 minutes or till potato is fork tender, dry and pickle fragrant.
  • Garnish with chopped cilantro.
  • Squeeze lemon and serve with Dal and Roti

Do You Know?

Searing (or pan searing) is a technique used in which the surface of the food is cooked at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.

1 comment:

Fathima said...

Looks scrumptious. and sure to go with my Tomato rice, thanks for a new combo idea. Love to try it as soon as possible.