Aachari Aloo in gravy ( baby potatoes in pickle spices gravy )

Potatoes in any form are everyone's favorite at home.  I have to keep innovating to avoid monotony set in, in my potato dishes , as I make a lot of potato based dishes.

All along I have made dry achari aloo so this time I tried to make them in gravy. They turned out to be even more delicious than the dry ones. Everyone ended up licking their fingers by the end of the meal.

Then a suggestion came from my son to make this gravy with boiled eggs i.e. let's make aachari egg curry.  So next time when I made this dish I kept some gravy aside for their egg curry. Well! According to my husband and son it was equally tasty. I have to rely on their verdict coz I don't eat eggs.

Ingredients :

Baby potatoes.                600 gms

Mustard oil.*                   3 tbsp + 1 tbsp

Asafoetida.                    A large pinch

Mustard seeds.               1/2 tsp

Fennel  seeds.                1/2 tsp

Nigella  seeds.                1/2 tsp

Fenugreek seeds             a pinch

Onions.                          2 medium ( grated)

Tomatoes.                      4 medium

Garlic (crushed).             2 tsp

Ginger paste.                  2tsp

Red chilly pd.                 2 tsp

Coriander pd.                 2 tsp

Turmeric pd.                  1/2 tsp

Whole red chilly.            4 no.

Tomato purée                 2 tbsp( readymade) optional

Vinegar.                         2 tbsp

Water.                           1  1/2cup

Sugar.                            2 tsp

Salt                                to taste

Chopped coriander.         2 tbsp for garnish.

Spice mix**

Mustard seeds.                1 tbsp

Cumin seeds.                  1tbsp

Nigella seeds.                 1 tbsp

Fennel seeds.                  1 tbsp

Fenugreek seeds              1/2 tsp

Method :

1. Dry roast seeds given under spice mix. Cool and grind into a fine powder. Keep it aside.
2. Blanch and purée the tomatoes.
3. Boil baby potatoes. Peel them and immediately sprinkle some salt on them.
4. Heat 1 tbsp oil in a non- stick pan and toss these baby potatoes till they attain a golden color.
5. Heat remaining oil in a heavy bottom pan. Add asafoetida and crackle mustard seeds. Then add fennel, nigella ,fenugreek seeds and whole red chillies.
6. Once they brown a little add grated onion and garlic.
7. Fry onions till nice and brown.
8. Tip in homemade tomato purée and ginger paste.
9. Fry for 2 minutes.
10. Add  5 tsp of spice mix, red chilly pd, coriander pd, turmeric pd and salt.
11. Give it a good mix.
12. Cover and cook on med. heat till oil separates.
13. Add readymade tomato purée and sugar . Mix well
14. Add  1 1/2 cups of water and baby potatoes, bring it to a boil, then simmer for a few minutes till all the flavours blend properly.
15. Now add vinegar. Mix well. Taste and adjust salt.
16. Garnish with chopped coriander .
17. Serve hot with an Indian bread of your choice.

Note:

1. check gravy before serving.
2. You can adjust the quantity of water as per your liking of consistency of gravy. I prefer it to be thick.

 * if you don't like mustard oil, use a vegetable oil of your choice.

** remaining spice powder can be stored in an airtight bottle for future use