Achaari Aloo

You Need
Mustard oil: 1 Tablespoon
Mustard oil gives the unique pungency characteristic of a mango pickle.
Ghee: 1 Tablespoon
Chopped Onions: 1 Cup
Salt: ¼ teaspoon
Minced Garlic: ½ Tablespoon
Ginger chopped: ½ Inch
Hari Mirch (Fresh Serrano peppers) sliced in half vertically: 3
New Red Potatoes quartered: 1 Pound
Amchoor (Mango powder): ¼ teaspoon
Kasoori methi (Dried Fenugreek leafs): 1 teaspoon
Water: ¼ cup

Pickling spices
Whole Fennel (Saunf): ½ teaspoon
Whole Fenugreek seeds: ½ teaspoon
Whole onion seeds (Kalonji): ½ teaspoon
Crushed Red pepper: ½ teaspoon
Turmeric powder: ¼ teaspoon


Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat
Add Ghee. Turn the heat back on. Add chopped onions and salt. Sauté till edges start to turn brown. About 4 minutes
Add Garlic, Ginger, and Hari Mirch. Sauté for about 1 minutes
Add potatoes. Sauté for about 4 minutes till potatoes start to turn brown.
Add remaining ingredients except water. Sauté another 3 to 4 minutes.
Add water. Bring to a boil. Cover. Turn down heat. Cook covered about 10 minutes or till potatoes are tender.
Serve with hot phulkas.