Today I am sharing this chatpati achari aloo recipe with my dear readers. My Husband inspired me for this recipe. Once he ate Achari Aloo in some restaurant and then he told me it was so yummy. I then decided to give it a try and everyone in my family just love it. We love this chatpati Aloo as a side dish with Paneer gravy or simple dal.
So, Let’s get ready to enjoy this Chatpati recipe.
2 tablespoon oil 1. Peel, wash and cube potatoes in bite sizes. 2. Heat 2 tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds, Ajwain, Methi seeds, Kalonji, saunf and heeng and let them sizzle for few seconds. 3. When methi seeds are brown and all other seeds start splattering, then add ginger garlic paste in it and mix it well. 4. After 2-3 minutes, add following spices - Turmeric, red chili powder and salt. Mix the spices well with the masala. 5. Add cubed potatoes, saute for 2 to 3 minutes, add 1/8 cup water and cover the lid for 5-6 minutes in medium heat. 6. After 5 minutes, open lid and check that potatoes are cooked. (You can use spoon or fork to check, poke potatoes by sticking into it) 7. If potatoes are not done, cover it again for 3-4 minutes . 8. If potatoes are done, then add coriander powder, Amchur powder and Garam masala. Mix all spices properly over potatoes. 9. Let potatoes cook 3-4 more minutes in medium heat without lid on. It will let all spices mix with potatoes. After 3-4 minutes, switch off the flame . Garnish with cilantro and serve with roti/chapati/naan as a side dish with curry or dal. Do not overcook potatoes otherwise it will be mushy. If you are in hurry, you can boil potatoes first and then do all the steps. Add more chili powder or spices as per your taste and tolerance level.
Ingredients
1 teaspoon cumin seeds
1/2 teaspoon Ajwain / bishop's weed
1/2 teaspoon meethi seeds /fenugreek seeds
1/2 teaspoon kalonji seeds /Blackseed
1 tablespoon Saunf / Fennel Seeds
pinch of heeng/asafoetida
2 medium potatoes cubed
1 tablespoon ginger/garlic paste
1 green chili, chopped, or more to taste
1.5 teaspoon coriander powder/Dry Dhaniya
1/2 teaspoon turmeric powder/Haldi
1 teaspoon amchur, dried mango powder
1/4 teaspoon red chili powder, or to taste
3/4 teaspoon salt, or to taste
garam masala, to sprinkle
Cilantro /Hari DhaniyaInstructions
Notes
