Tuesday, March 12, 2013

Aachari Aloo in gravy ( baby potatoes in pickle spices gravy )

Potatoes in any form are everyone's favorite at home.  I have to keep innovating to avoid monotony set in, in my potato dishes , as I make a lot of potato based dishes.
All along I have made dry achari aloo so this time I tried to make them in gravy. They turned out to be even more delicious than the dry ones. Everyone ended up licking their fingers by the end of the meal.
Then a suggestion came from my son to make this gravy with boiled eggs i.e. let's make aachari egg curry.  So next time when I made this dish I kept some gravy aside for their egg curry. Well! According to my husband and son it was equally tasty. I have to rely on their verdict coz I don't eat eggs.










































Ingredients :
Baby potatoes.                600 gms
Mustard oil.*                   3 tbsp + 1 tbsp
Asafoetida.                    A large pinch
Mustard seeds.               1/2 tsp
Fennel  seeds.                1/2 tsp
Nigella  seeds.                1/2 tsp
Fenugreek seeds             a pinch
Onions.                          2 medium ( grated)
Tomatoes.                      4 medium
Garlic (crushed).             2 tsp
Ginger paste.                  2tsp
Red chilly pd.                 2 tsp
Coriander pd.                 2 tsp
Turmeric pd.                  1/2 tsp
Whole red chilly.            4 no.
Tomato purée                 2 tbsp( readymade) optional
Vinegar.                         2 tbsp
Water.                           1  1/2cup
Sugar.                            2 tsp
Salt                                to taste
Chopped coriander.         2 tbsp for garnish.

Spice mix**
Mustard seeds.                1 tbsp
Cumin seeds.                  1tbsp
Nigella seeds.                 1 tbsp
Fennel seeds.                  1 tbsp
Fenugreek seeds              1/2 tsp
Method :
  1. Dry roast seeds given under spice mix. Cool and grind into a fine powder. Keep it aside.
  2. Blanch and purée the tomatoes.
  3. Boil baby potatoes. Peel them and immediately sprinkle some salt on them.
  4. Heat 1 tbsp oil in a non- stick pan and toss these baby potatoes till they attain a golden color.
  5. Heat remaining oil in a heavy bottom pan. Add asafoetida and crackle mustard seeds. Then add fennel, nigella ,fenugreek seeds and whole red chillies.
  6. Once they brown a little add grated onion and garlic.
  7. Fry onions till nice and brown.
  8. Tip in homemade tomato purée and ginger paste.
  9. Fry for 2 minutes.
  10. Add  5 tsp of spice mix, red chilly pd, coriander pd, turmeric pd and salt.
  11. Give it a good mix.
  12. Cover and cook on med. heat till oil separates.
  13. Add readymade tomato purée and sugar . Mix well
  14. Add  1 1/2 cups of water and baby potatoes, bring it to a boil, then simmer for a few minutes till all the flavours blend properly.
  15. Now add vinegar. Mix well. Taste and adjust salt.
  16. Garnish with chopped coriander .
  17. Serve hot with an Indian bread of your choice.

Note:
  1. check gravy before serving.
  2. You can adjust the quantity of water as per your liking of consistency of gravy. I prefer it to be thick.
 * if you don't like mustard oil, use a vegetable oil of your choice.
** remaining spice powder can be stored in an airtight bottle for future use