Soak the sliced potatoes in some water for about half an hour. This helps take out some of their sweetness and removes some of the starch which will prevent the water of our curry becoming gloopy and thick.
Drain the potatoes and add all the ingredients for the curry and 1 cup of water. Bring this to a boil, then cover and simmer on low till the potatoes are cooked through, about 20 minutes.
Your Achari Aloo Ki Bujia is ready! Garnish with fresh coriander and devour
You can substitute the tomato puree for about 1-2 medium sized tomatoes sliced very finely.