Achari Potatoes Curry Recipes

ACHARI POTATOES CURRY

Achari Potatoes Curry image

Achar means Indian pickles. This recipe from east India uses traditional Indian pickling spices and elevates the taste of normal ho-hum potatoes to something extra-ordinary. Yes, you may not have all the spices. But leaving out a couple of spices will change the flavor but the end result will still be tasty. This method is generally used for preparing lamb but I modified this to make a vegetarian version.

Provided by daisy M

Categories Potato

Time 14m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 medium red potatoes, peeled and cubed
1 medium onion, roughly chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon onions or 1/2 teaspoon nigella seeds
1/2 teaspoon fennel seed
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seed
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
cilantro
2 -3 tablespoons yogurt
1 tablespoon oil
salt

Steps:

Heat oil in a pan. Add the seeds and let splutter.
Add onion and saute on medium high heat. When onion become transparent, add ginger-garlic paste and saute everything until onions are caramelized.
Add the potatoes along with turmeric, chili powder and salt. Sprinkle some water on top. Cover and cook until potatoes are soft.
Uncover and let the bottoms of the potatoes brown a little. Check for salt and add more if required. Reduce heat to low. Add the yogurt and mix well and let sit on heat for a minute. Remove from heat and garnish with cilantro.
Serve this with naan, roti or steamed rice.

Nutrition Facts : Calories 205.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 1, Sodium 21.2, Carbohydrate 37.8, Fiber 4.4, Sugar 3.7, Protein 4.8

ACHARI VEGETABLE KOFTA CURRY

Achari Vegetable Kofta Curry image

Make and share this Achari Vegetable Kofta Curry recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 20

Ingredients

200 g potatoes, boiled and mashed
100 g green peas, boiled and mashed
100 g spinach, boiled and mashed
50 g carrots, peeled and grated
salt
1/2 teaspoon cumin
1/2 teaspoon red chile
3 tablespoons oil
1/2 cup low-fat plain yogurt
1 onion peeled boiled and puree
2 tomatoes, cut into cube
1/2 teaspoon fenugreek seeds
1 teaspoon fennel seed
1/2 teaspoon cumin seed
1 teaspoon turmeric powder
1 teaspoon onion seeds
1 teaspoon red chili powder
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1 egg

Steps:

mix all vegetables and salt cumin and red chili powder.mix it well and make balls dip in egg and fry.
heat the oil and add fenugreek seeds and ginger garlic paste fry for 2 min the add boiled onion cumin,fennel seed,turmeric,coriander powder,onion seeds salt ,chilies and yogurt and fry for 4-5 min.
then add tomatoes and 1/2 cup water and leave it on medium flame.
after 5 min fry it very well then add 3cups of water for gravy.and cook.when water remains 2 cup then add vegetable kofta.
serve it hot.

Nutrition Facts : Calories 183.9, Fat 10.2, SaturatedFat 1.7, Cholesterol 38.7, Sodium 72.8, Carbohydrate 18.4, Fiber 4.3, Sugar 5.8, Protein 6.4

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