Today I am posting a recipe from Punjab. Every day this month I will post a recipe from a different state in India.
When I think of Punjabi food I think of my first job out of grad school in Mumbai. I had a colleague who was originally from Punjab. It was her first job too. We caught up with each other during lunch everyday. Her mother was an amazing cook and she brought delicious lunch everyday. At that time I was new to Mumbai and for the first couple months did not have very good lunch options. My friend packed more than she needed and coaxed me to have a large helping.
Achari Aloo is made with baby potatoes. I got mine from Whole Foods. They are bite sized and cook up soft and creamy. This dish is spicy and the masala is made using partially ground seeds that are normally used in achar or pickle. Paneer and Cauliflower can also be made using the same spices.
You will need
1/2 lb baby potatoes.
1/4 tsp. fenugreek seeds
1/2 tsp. mustard seeds
1/2 tsp. fennel seeds
2 tbsp. olive oil
1 tsp. cumin seeds
1 tsp. nigella seeds
1 tsp. turmeric powder
1 tsp. ginger garlic paste
1 tsp. agave nectar or sugar
salt to taste
Wash and boil the baby potatoes.
Grind fenugreek, mustard and fennel seeds to a coarse powder and keep aside. When the boiled potatoes cool, peel and keep them aside.
Heat oil in a pan and add the cumin and nigella seeds.
When they change color add the turmeric powder followed by the peel boiled potatoes. Mix it all together.
Add the ginger garlic powder and a quarter cup of water.
When the water is boiling add the ground spices, agave nectar and salt to taste. Continue to cook until the water is almost gone.
Serve hot with poli.
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