Indian cuisine · Vegetable Dishes

Achari Aloo

Potatoes in a pickle-style masala of mustard, fennel and nigella seeds, bound tangy with yogurt.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 3 tbsp yellow mustard seeds
• 1 tsp fennel seeds
• 1 tbsp nigella seeds
• 1 tsp fenugreek seeds
• 1 tsp cumin
• 250 g yogurt
• 1 onion
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 4 tbsp mustard oil (or rapeseed oil)
• Salt

Instructions

1. Parboil the potatoes in salted water for 12 min. until still slightly firm, drain, peel and cut into 3 cm pieces.
2. Toast mustard seeds, fennel seeds, nigella seeds, fenugreek seeds and cumin in a dry pan for 2 min. and crush coarsely in a mortar – this is the achari spice mix.
3. Stir the yogurt smooth with turmeric, chili powder and salt so it won't curdle later.
4. Heat mustard oil in a wide pan to smoking point, let it cool briefly, fry the finely diced onion for 5 min. until golden brown and toast the achari mix for 30 sec.
5. Remove the pan from the heat, work in the seasoned yogurt spoon by spoon while stirring, then warm again over low heat for 3 min. until the sauce thickens slightly.
6. Fold in the potatoes, let steep uncovered for 6–8 min. until they've taken on the masala, and serve lukewarm with paratha.