Dum Aloo Achari Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Peel the potatoes and keep them aside.
• STEP 2.Heat oil in a pan and add cumin seeds, fennel seeds, and mustard seeds. Let them splutter.
• STEP 3.Add chopped onions and cook until they turn golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 4.Add tomato puree, red chili powder, turmeric powder, and pickle masala. Cook until the oil separates from the masala.
• STEP 5.Add the boiled potatoes and mix well with the masala. Cook for a few minutes.
• STEP 6.Add water, cover the pan, and let the potatoes cook in the masala on low heat for about 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to use good quality pickle masala for the authentic flavor.
• If you don't have baby potatoes, you can use regular potatoes cut into small cubes.

Storage and Serving

• Dum Aloo Achari can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with rice or Indian breads like naan or roti.