Achari Aloo Ki Sabzi
A mouth watering yum Sabzi. Very aromatic. The flavours mix well and an ace combination with the puff puri. Top notch in taste. A very easy Sabzi that can be made for breakfast Just like that. This sabzi also goes well with jeera rice, hot phulkas,toasted bread and with bhaturas too.
Boiled , peeled and slightly mashed potatoes – 4
Finely chopped tomato – 1
North Indian style Mango Pickle gravy ( Aam ke Achaar Ka Masala ) ( North Indian style Maangai Urugai Viludhu ) – 1 and 1/2 teaspoons
Thick curds – 1 tablespoon
Salt to taste
Sugar – 1 teaspoon
Water – 1 cup
Grind to a paste
Chopped tomato – 1
Chopped green chilli – 1
Chopped green coriander leaves – 1 tablespoon
Peeled and chopped ginger – 1 teaspoon
( Blend all the above mentioned ingredients to a fine paste)
Oil – 2 tablespoons
Ghee – 2 tablespoons
Jeera ( cumin seeds ) – 1 teaspoon
Asafoetida powder – 2 pinches
Turmeric powder – 1 pinch
Finely chopped green coriander leaves – little
Heat a big pan. Season. Add the chopped tomato. Sauté on medium flame till it becomes mushy. Add the ground paste. Cover and cook on sim flame till the raw smell goes. Take off the cover. Add the salt, sugar, mango achaar gravy and the thick curds. Sauté on sim flame for 5 minutes. Add 1 cup of water. When the water boils,add the slightly mashed potatoes. Mix gently. Cook on medium flame for 5 minutes. Switch off the stove. Garnish and serve hot.
1) Do not over mash the potatoes.
2) To add extra colour, add little boiled green peas while garnishing.
3) While pressure cooking dhal cook a few potatoes. Cool the potatoes and do not peel them. Store in stainless steel container. Keep it immediately in the normal fridge compartment. Stays good for 4 to 5 days. Peel and use whenever you want to.