Achari Aloo | Sanjeev Kapoor Khazana

A quick and easy to make potato sabzi with a tangy twist.

ACHARI ALOO

Ingredients

4 medium potatoes, boiled, peeled and cut into cubes
1 tbsp mustard oil
1 tsp mustard seeds
½ tsp fenugreek seeds
1 tsp onion seeds
1 tsp fennel seeds
1 tbsp mango pickle masala
Salt to taste
1 tbsp chopped fresh coriander

Method

1. Heat oil in a deep nonstick pan. Add mustard seeds, fenugreek seeds, onion seeds, fennel seeds.
2. Once the mustard seeds begin to crackle, add mango pickle masala and potatoes and toss.
3. Add salt and mix well. Cover and cook for 2-3 minutes. Add fresh coriander and toss.
4. Serve hot.

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Course - curries

Dish - curries