Dish of Achari Potatoes
(click to enlarge)

Achari Potatoes


India - North   -   Achari Aloo
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1-1/8 hrs
Yes		 Intensely flavorful Potatoes. Seasoned with Indian pickling masala, they definitely aren't "just plain potatoes".

1-1/2
1-1/2
-------
9
8
3
1/3
-------
1/4
1/2
1
1
-------
2
3/4
1/8
1/8
ar
-------
3
1/2
#
T
---
oz
oz
cl
in
---
t
T
t
t
---
T
t
t
t

---
T
T
Potatoes (1)
Achari Masala (2)  
-- Aromatics
Onion
Tomatoes
Garlic
Ginger root
-- Spicing
Turmeric
Chili Powder (3)
Sugar
Salt
---------------
Oil, Mustard (5)
Nigella seeds
Mustard seeds (6)
Asafoetida (7)
Water, Hot
-- Finish
Cilantro
Lemon Juice
Do Ahead   -   (45 min)
  1. Prepare Achar Masala. See Achar Masala for two recipes.
PREP   -   (55 min)
  1. Peel POTATOES and cut into pieces about 3/4 inch on a side. Hold in cool water until needed.
  2. Chop ONION very fine
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop fine.
  4. Slice GINGER very thin and chop fine, Crush GARLIC and chop fine. Pound both to a paste in a mortar.
  5. Mix all Spicing Items.
  6. Mix Nigella and Mustard Seeds.
  7. Squeeze LEMON JUICE.
  8. Chop CILANTRO medium.
RUN   -   (50 min)
  1. In a sauté pan (3 quart), heat Oil. IF Using Mustard Oil, heat until you see the first wisp of smoke, then take off the heat and let cool to about 350°F/175°C.
  2. Stir in Nigella mix and fry stirring until mustard seeds start to pop, then stir in Asafoetida for just seconds.
  3. Stir in Onions and fry stirring over medium heat until a medium blonde color.
  4. Stir in Garlic Mix and fry just until aromatic.
  5. Lower heat and stir in Achar Masala until aromatic, about 1 minute. Immediately stir in Tomatoes and then Potatoes. Fry, stirring often, until tomatoes are softened, but not dry.
  6. Stir in Spicing mix and fry stirring for 2 minutes.
  7. Add just enough Hot Water to steam the Potatoes. Cover and simmer, stirring a couple of times, until Potatoes are tender, about 20 minutes.
  8. Add just enough Hot Water to get the sauce consistency as you would like it.
  9. Stir in Lemon Juice and Cilantro.
  10. Serve hot with plenty of steamed Basmati Rice, Roti, or Naan.
NOTES:

  1. Potatoes

      I use Red Potatoes, as they will be less hardened on the outside by the acid in the tomatoes than White Rose type potatoes will.

  2. Achar Masala

      This is a pickling masala, but also used in a number of stewed dishes, like the one above. We have two recipes for this masala. Achar Masala one makes one cup. The simpler Achar Masala - Quick makes 5 Tablespoons, fine for three recipes of the size given above.

  3. Chili Powder:

      Here you use your own best judgement as to how hot and how much. It can be anything from Aleppo Mild on through Indian Extra Hot or Cayenne. For details see our Indian Chilis page.

  4. Mustard Oil:

      This is traditional and gives the most authentic flavor. Other oils can be used, such as Pure Olive Oil (not Virgin). Follow the heating instructions above. This procedure removes the acrid taste of the raw oil. For details see our Mustard Oil page.

  5. Mustard Seed:

      In India, Black Mustard Seeds are used for this because they pop at a known temperature. If you don't have them, you can use Yellow Mustard Seeds, which pop at about the same temperature, 400°F/200°C.

  6. Asafetida

      [Hing]   This is the resin of a large fennel plant. Measure is for pure Auravedic grade. If using the more common Hing Powder, use 1/2 teaspoon, as it is seriously cut with rice flour. If you don't have it, skip it. This recipe contains plenty of Onions, so will not lack flavor. For details, see our Asafoetida page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
imv_potach1 230118 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking to and non-commercial use of this page permitted