Tangy and spicy achaari aloo curry

Traditional achaari aloo is prepared by marinating raw potatoes in methi seed powder, jeera powder, mustard powder, turmeric, ginger garlic paste, red chilly powder and salt for 1 hour. Then slow cooked in little amount of oil and hung curd (Optional for gravy)

For a change I skipped marination part and cooked aloo using aam ka achaar masala paste.

Preparation : 5 to 10 mins
Cooking : 10 mins
Serves : 2

Ingredients :

Baby potatoes : 200 gms boil and peel the skin.

Aam ka achaar : 3 tbspn

Oil : 3 to 4 tbspn

Cumin : 1 tbspn

Mustard : 1/2 tbspn

Methi Jeera powder : 1/4 tspn

Coriander seed Powder : 1/2 tspn

Salt : As per taste

Red Chilly powder : 1 to 2 tbspn

Onions : Finely chooped 2 tbspn

Red chilies : 3

Turmeric : 1/2 tspn

Coriander Leaves : few chopped.

Tomato Puree : 1 cup

Method :

• Place a aluminium pan on medium flame, Add oil, let it heat up. Now add cumin seeds, mustard seeds, chana dal, turmeric and red chilies.
• Saute for 1 min. Now add chopped onions. Once onions become translucent, add aam ka achaar masala paste and saute well.
• Now add coriander seed powder and jeera powder. Saute and close the lid for 1 to 2 mins
• Now add baby potatoes. Saute and until baby potatoes are nicely coated with aam ka achaar masala.
• Close the lid for 1 min.
• Now add tomato puree, salt, red chilly powder and saute. Close the lid for 4 mins and let it cook on medium flame.
• Add little water over the lid. This helps to avoid gravy from burning or sticking to the bottom of the pan.
• Now after 4 mins open the lid, add chopped coriander and saute and close the lid. Turn the flame to simmer and let it cook for 3 mins.
• Now open the lid and check. If oil leaves the gravy then our curry is done if not close the lid and let it cook for 3 more mins on low flame. 
• Once our gravy is done. Transfer it to serving bowl and serve it hot with rice, roti ,kulcha or parata.