Pakistani Achari Aloo

Ingredients

• 600g baby potatoes, halved (or larger potatoes, cubed)
• For tempering: 1 tsp nigella seeds (kalonji), 1 tsp fennel seeds, 1 tsp mustard seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds
• 1 onion, sliced
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tsp red chilli powder
• 1 tsp turmeric
• 1 tsp coriander powder
• 2 green chillies
• 3 tbsp oil
• Salt
• Coriander to finish

Instructions

1. Boil the potatoes until just tender; drain.
2. Heat oil; temper all five whole spices until they pop and become aromatic, 1 minute.
3. Add onion; cook 5 minutes.
4. Add ginger-garlic and ground spices.
5. Add tomato; cook until oil separates.
6. Add the cooked potatoes; toss; cook 5 minutes more so they take on the masala.
7. Finish with coriander.

Serving suggestions

• Lovely with puri or paratha.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions