Recipe by daisy M
Achar means Indian pickles. This recipe from east India uses traditional Indian pickling spices and elevates the taste of normal ho-hum potatoes to something extra-ordinary. Yes, you may not have all the spices. But leaving out a couple of spices will change the flavor but the end result will still be tasty. This method is generally used for preparing lamb but I modified this to make a vegetarian version.
- 4 medium red potatoes, peeled and cubed
- 1 medium onion, roughly chopped
- 1 teaspoon ginger-garlic paste
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon onions or 1⁄2 teaspoon nigella seeds
- 1⁄2 teaspoon fennel seed
- 1⁄4 teaspoon fenugreek seeds
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon turmeric powder
- 2 -3 tablespoons yogurt
- 1 tablespoon oil
Directions See How It's Made
- Heat oil in a pan. Add the seeds and let splutter.
- Add onion and saute on medium high heat. When onion become transparent, add ginger-garlic paste and saute everything until onions are caramelized.
- Add the potatoes along with turmeric, chili powder and salt. Sprinkle some water on top. Cover and cook until potatoes are soft.
- Uncover and let the bottoms of the potatoes brown a little. Check for salt and add more if required. Reduce heat to low. Add the yogurt and mix well and let sit on heat for a minute. Remove from heat and garnish with cilantro.
- Serve this with naan, roti or steamed rice.