| Achaari Aloo |
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Cooking Time : 40 Minutes| Baby Potatoes | 250 gm |
| Mustard Oil | 2 Tsp |
| Mustard seeds | 1/4 Tsp |
| Kalongi | 1/4 Tsp |
| Jeera | 1/4 Tsp |
| Methi Dana | 1/4 Tsp |
| Aam ke Achaar ka masala | 1 Tbsp |
| Salt | To taste |
| Dhania Powder | 1 Tsp |
| Red Chilli Powder | 1/4 Tsp |
| Haldi | 1/4 TSp |
| Fresh coriander leaves | 2 Tbsp |
| Amchoor | 1/2 TSp |
Methhod :
- Wash the potatoes in running water so that they are clean. If required soak them in water for 15 minutes.
- Prick the well clean potatoes with fork and keep aside.
- Take a pan/karahi and heat oil in it. Add mustard seeds, kalongi, jeera and methi dana.
- Fry for a minutes and add achaar ka masala and all the dry masala. Mix well and cook for a minute.
- Now add potatoes and mix well. Add water and cook them covered for sometime.
- Cook till potatoes are done. If there is excess water then keep it on high flame without cover.
- Garnish with fresh coriander leaves.
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