-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.
Ajza:
-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 or Lehsan (Ginger or Garlic) crushed 2 tsp
-Kashmiri Lal Mirch (Kashmiri Red Chilli) 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
-Haldi (Turmeric) 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
-Hara Dhania (Fresh Coriander)
Directions:
-Cutting board par cheelay hue aloo rakhain, slices mein cut karain aur tap water mein 10 minutes kliya bhigo dain.
-Ek wok mein sarson ka tail dalain aur garam karain.
-Ab ismein rai, zeera, saunf, curry pattay dal kar 1-2 minutes kliya fry karein.
-Crushed adrak lehsan dalain, 30 seconds tak pakaen.
-Ab aloo dalain, medium flame par 3-4 minutes tak pakaein aur chamach chalate rahen.
-Dhakk kar halki aanch par 4-5 minutes aur pakaein.
-Dhakkan hatayein aur mix karain.
-Ab Kashmiri lal mirch, bhuna crushed dhania, kalonji, kuti lal mirch, namak, haldi aur dahi dalain. Low flame par achi tarah mix kar ke pakaain.
-Ab pani aur piyaz ke slices dal kar achi tarah mix karain. Hari mirch aur hara dhaniya dal kar phir mix karain. Dhakk kar low flame par 8-10 minutes tak pakaain.
-Ab flame off karain aur methi dana aur hara dhaniya dalain.
-Ek serving dish mein achari aloo katli nikalain, taza hara dhania se garnish karain aur garam garam paratha ke saath serve karain.
