Aloo Achar     


Descriptionsmall diced potatoes with lemon or mango pickle
Curry TypeVegetable
StrengthUnknown
DifficultyUnknown
SourcePeter Ryall
VegetarianYes
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients700g peeled potatoes (aloo)
salt to taste (namak)
1 tsp turmeric (haldi)
1 tsp nigella seeds (kalonji)
1/2 C finely chopped fresh coriander leaves (hara dhania)
2 finely sliced green chillies (hari mirch)
2-3 tbsp lemon or mango pickle (achar)
InstructionsDice the potatoes into 12mm (1/2") cubes and cook them in only a little water (such that it should have evaporated by the time they are cooked) with salt, turmeric and nigella seeds. When the potatoes are almost cooked stir in the fresh coriander and green chillies. Chop up any large pieces of lemon or mango in the pickle and mix it with the
potatoes about a minute or so before taking them off the heat to serve.
Notes
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