Monday, 19 January 2015

Instant Aloo ka Achaar, Super Quick Potato Pickle Recipe

  • Boiled baby potato-500 gm
  • Mustard seeds-1 tbsp
  • Cumin seeds-1 tbsp
  • Coriander Seeds-1 tbsp
  • Dry red chilli-3
  • Ajwain (Carom seeds)-1 tsp
  • Turmeric powder-1/2 tsp
  • Mustard oil-3 tbsp
  • Salt to taste
Masala preparation:
  • Turn on the flame and heat a tawa or pan.
  • Add dry red chilli, cumin seeds, coriander seeds and  mustard seeds into the tawa and roast it for 4-5 minutes on low flame.
  • After 3-4 minutes, increase the flame to medium and roast it for another minute, turn off the heat.
  • Let it cool down a little, Put it in the blending jar and blend it into thick smooth powder.
  • Heat the mustard oil in pan, when the oil is heated, add turmeric powder and turn off the heat.
  • Add the prepared roasted masala powder,  Ajwain, salt to taste and heated mustard oil (including turmeric powder) in boiled potatoes.
  • Mix it well and keep it aside for 6-8 hours, you may use is instantly but using it after 6-8 hours tastes better.
 Serving Tips:
  • Ready to serve.
  • Afer 24 hrs keep in refrigerator.
  • Consume this pickle within 4-5 days.

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