Achari Aloo / Aloo Achari

Ingredients :

1. Baby  Potato ( boiled and Peeled  with skin ) -  250  gm

2. Cumin Powder - 1 Table Spoon

3. Coriander Powder - 1 Tea Spoon

4. Dry Red Chili Powder - 1 Table Spoon

5. Kashmiri Dry Red Chili Powder - 1 Table Spoon  ( For Color )

6. Ginger Paste - 1 Table Spoon

7. Onion 1 ( peeled ) - Finely Chopped

8. Tomato - 1 ( finely Chopped )

9. Bay Leaves - 1 Pieces

10 . Whole Dry Red Chili - 1 Pieces

11. Pickle Oil 1 Table Spoon

12. Salt to taste

13. Turmeric Powder As  Required

14. Sugar 1 Tea Spoon ( optional )

15.  Panch Phoron ( Mixed spices of cumin seeds 1/3 tea spoon  , mustard seeds 1/3 tea spoon  , fenugreek  seeds 1/3 tea spoon  , fennel seeds  1/3 tea spoon  and nigella seeds 1/3 tea spoon  ) .

16. Mustard Oil As Required

Methods :

1. Step - 1 , Take a wok . Then add mustard oil . Heat  for oil 2 - 3 minutes .  When oil absolutely hot  and smoking  . Then add bay leaves 1 pieces , add whole dry chili , and add  Panch Phoron ( Mixed spices of cumin seeds 1/3 tea spoon  , mustard seeds 1/3 tea spoon  , fenugreek  seeds 1/3 tea spoon  , fennel seeds  1/3 tea spoon  and nigella seeds 1/3 tea spoon  )  and stir for a  1 minutes . When  nice aroma comes out , then add  finely  chopped onion  fry till golden brown color and fry it for 2 - 3 minutes . When onion fry done . Then add boiled potato  and mix it very well . Then add salt to taste , add finely chopped tomato  and  add sugar ( optional ) . Mix well . Keep Stirring . Saute for all ingredients about 5 minutes .

2. Step - 2 , Then add  turmeric powder 1/2 tea spoon mix well . Saute for  at least 1 minutes . Next add cumin powder , coriander powder , ginger paste , dry red chili powder , and  kashmiri dry red chili powder   mix it very well . Saute for all masala or spices 2 - 3 minutes . Saute  for all spices till oil separates or when oil separates for gravy . Then add 1 cup water . Mix well . Cover it . Simmer for  5 - 10 minutes .

3. Step - 3 , After 5 - 10 minutes . Open the cover . When potatoes are tender . Then add 1 table spoon pickle oil . Next switch off the flame . Transfer to a serving plate .

4. Serve hot .