Achari Aaloo by Chef Shireen Anwar

By on September 17, 2011

 Achari Aaloo by Chef Shireen Anwar

Ingredients

Baby potatoes ½ kg
Green chilies slit into halves 3
Green chilies chopped 4
Onion finely chopped 1 cup
Yogurt ½ cup
Oil ½ cup
Fennel seeds 1 tsp
Chili powder 1 tsp
Dry mango powder 1 tsp
Salt 1 tsp
Crushed garlic 1 tbsp
Coriander leaves 1 tbsp
Mustard seeds ¾ tsp
Fenugreek seeds ¼ tsp
Onion seeds ½ tsp
Turmeric ½ tsp
Cashew nut grinded 2 tbsp
Cumin seeds 1 ½ tsp

Method

Peel ½ kg potatoes and boil till tender, grind 2 tbsp cashew nuts and mixed with ½ cup yogurt, heat ½ cup oil, add 1 tsp fennel seeds, ¾ tsp Mustard seeds, ¼ tsp Fenugreek seeds, ½ tsp Onion seeds, 1 ½ tsp Cumin seeds, 1 tbsp crushed garlic, 1 cup chopped onion and 4 chopped green chilies, cook till onion turns light golden, add 1 tsp salt, 1 tsp chili powder and ½ tsp turmeric with ¼ cup water, add boiled potatoes and cook for 5 minutes, add cashew nut and yogurt mixture, lastly add 1 tsp dry mango powder, cook covered for 5 minutes, lastly add 3 slit green chilies and 1 tbsp coriander leaves.