Ingredients
- 1.1 lb (½ kg) potatoes peeled and sliced
- 1 large (150 g) tomato, blended
- ½ teaspoon nigella seed kalonji
- ½ teaspoon fennel seeds saunf
- ½ teaspoon black mustard seeds raye
- ¼ teaspoon fenugreek seeds methi dana
- 1 teaspoon dried fenugreek
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt or to taste
- 1 teaspoon red chilli powder or to taste
- 2 tablespoon plum or tamarind sauce
- ½ teaspoon turmeric
- 2 whole small green chillis
- ¼ tablespoon (60 ml) oil/butter/ghee
- Coriander for garnish
Instructions
- 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 Bhujia is ready! Garnish with fresh coriander and devour
Notes
You can substitute the tomato puree for about 1-2 medium sized tomatoes sliced very finely.
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