One of the best ways to enjoy Achari Aloo Katli! This Aloo Ki Karahi is a bold, flavorful delight that’s a must-try for everyone.#happycookingtoyou #foodfusion #araywahh #monthofgood
-Aloo (Potatoes) 650g
-Water as required
-Sarson ka Tel (Mustard Oil) ¼ Cup
-Rai (Mustard seeds) ½ tsp
-Zeera (Cumin seeds) 1 tsp
-Saunf (Fennel seeds) crushed ½ tsp
-Curry Patta (Curry leaves) 10-15
-Adrak Lehsan (Ginger Garlic) crushed ½ tbs
-Kashmiri Lal Mirch (Kashmiri Red Chilli) powder 1 & ½ tsp
-Sabut Dhania (Coriander seeds) roasted and crushed 1 tsp
-Kalonji (Nigella seeds) ½ tsp
-Lal Mirch (Red Chilli) crushed 1 tsp
-Himalayan Pink Salt 1 tsp or to taste
-Haldi (Turmeric) powder ¼ tsp
-Dahi (Yogurt) whisked ¼ Cup
-Water ¼ Cup
-Pyaz (Onion) sliced 1 large
-Hari Mirch (Green Chillies) 3-4
-Hara Dhania (Fresh Coriander) fine chopped handful
-Kasuri Methi (Fenugreek leaves) 1 tsp
Directions:
-On a cutting board, place peeled potatoes, cut slices, and soak in tap water for 10 minutes & strain.
-In a wok add mustard oil, heat it.
-Add mustard seeds, cumin, fennel seeds, curry leaves, fry for 1-2 minutes.
-Add crushed ginger and garlic. Cook for 30 seconds.
-Now add strained potato, Cook on medium flame for 3-4 mins, stir while frying it.
-Cover & cook on low flame for 4-5 mins.
-Remove the cover and mix it.
-Now add Kashmiri red chilli, roasted crushed coriander, nigella seeds, red chilli crushed, pink salt, turmeric, and yogurt. Cook on low flame, mix it well.
-Now add water, onion slices. Mix well. Add green chillies, and fresh coriander and mix. Then cover & cook on low flame for 8-10 mins
-Now turn off the flame and add fenugreek seeds and fresh coriander.
-In a serving dish add achari aloo katli. Garnish with fresh coriander & serve with paratha.
