Description
A flavorful spiced potato dish made with achari masala and fresh herbs.
Ingredients
Scale
- 3 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped green chilies
- 1 pound potatoes (500 g, peeled and cut into ½ inch thick wedges)
- 2 tablespoons achari masala powder (recipe to make it is in the notes)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
- 1 teaspoon dry mango powder (amchoor)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add asafetida and cumin seeds and let them crackle for 5-6 seconds.
- Add ginger and green chili and fry for 8-10 seconds. Stir frequently.
- Add potato wedges to the pan and fry for a minute.
- Now add achari masala powder, turmeric powder, Kashmiri red chili powder, and salt and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook until the potatoes are tender (10-12 minutes).
- Add little water in between if the masala is drying. Stir a few times while cooking.
- Once the potatoes are cooked well, add dry mango powder and cilantro and mix well.
- Check for salt and add more if needed.
- Serve hot with phulka and dal.
Notes
- To make the achari masala powder, refer to your favorite recipe or find one online.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg