Yesterday’s lunch saw a special Aloo fry. Since I wanted something to be ready very quick I settled for this simple side dish. But, as I chopped the potatoes an idea struck.
Long time back I had made Achaari Paneer. Pickle was an important item in the recipe. So I thought of making use of pickle for the potatoes. A strong gut feeling was that this dish would not go wrong. Potatoes are pair up well with any combination of spices.
I let the potatoes marinate with little curd and pickle and then cook the potatoes with basic tempering. It is that simple. The pickle I used was a traditional Udupi recipe, made by my mother. You can use any choice of your pickle. Basically you will be infusing the taste of pickle into the potatoes.
Try this recipe today. It goes well with rice and roti. A simple, flavourful dish – Achaari Aloo.
- Potatoes 2 medium
- Onion 1 small
- Curry leaves 1 string
- Green chilli 1-2 medium
- Curd 1-2 tbsp
- Pickle 2 tsp
- Mustard seeds 1 tsp
- Cumin powder 1 tsp
- Salt to taste
- Oil 1-2 tbsp
- Peal, wash and cut the potatoes to desired size. I suggest the size be kept small-medium
- in a bowl mix together curd and pickle.
- Marinate the potatoes and keep aside for 15-30 minutes.
- Heat oil in a pan.
- Add mustard seeds and let it splutter.Add cumin powder. Add curry leaves.
- Chop onions and chilli and add it to the tempering.
- Mix in marinated potatoes and toss well.
- Close the lid and cook for 7-10 minutes on medium flame. Add little water if needed.
- When the potatoes are almost cooked, turn the heat high and fry the potatoes till crisp.