Pakistani•comfort
Achari Aloo Ki Bhujia
Fatima Cooks recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.1 lb potatoes (peeled and sliced)
- 1 large tomato, blended
- 1/2 tsp nigella seed (kalonji)
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp black mustard seeds (raye)
- 1/4 tsp fenugreek seeds (methi dana)
- 1 tsp dried fenugreek
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt (or to taste)
- 1 tsp red chilli powder (or to taste)
- 2 tbsp plum or tamarind sauce
- 1/2 tsp turmeric
- 2 whole small green chillis
- 1/4 tbsp oil/butter/ghee
- Coriander for garnish
Instructions
- 1
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.
- 2
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.
- 3
Your Achari Aloo Ki Bhujia is ready! Garnish with fresh coriander and devour