A delightfully spicy and tangy recipe with the potatoes done in the right consistency. The spice mix (achari masala) is available at most Indian stores, but I love the freshness of the homemade mix (the recipe I’ll share soon as a separate post).
You need –
- Potatoes – 3 medium size. Cubed
- Turmeric powder – 1/4 teaspoon
- Onion – 1, finely sliced
- Ginger – grated, 2 teaspoons
- Garlic – 3 large pods, grated
- Green chili – 2, slit
- Achari masala (pickling spice mix) – 2 teaspoons or to taste
- White vinegar – 1 teaspoon
- Mustard seeds – ½ teaspoon
- Dried chilies – 2-3
- Salt to taste
- Mustard oil – a required
- Fresh coriander leaves – to garnish
Boil the potatoes with ¼ teaspoon of turmeric till about 80% done. Once done drain and set aside.
Heat about a tablespoon of oil a heavy bottom pan, Add the mustard seeds, dried chili and allow to splatter. Add the onion and cook till translucent.
Add the ginger-garlic paste, green chilies and cook till the raw smell is gone. Add the achari mix and sauté for a minute. Add the vinegar and mix.
Tip in the potatoes, salt to taste and stir fry for about 5 mins or till done.
Garnish with chopped fresh coriander leaves and serve with rice and curry or roti.
- This is a very spicy dish so please alter the recipe to suit your taste.
- Do not overcook the potatoes. Stir fry till they just start to brown.
- You can use baby potatoes too