Achaari Potato Salan

Ingredients

• 1 onion (Large; thinly sliced or chopped)
• 4.5 cloves garlic (Use 4–5 cloves; chopped or minced)
• 2 tomatoes (Large; chopped)
• 1 green chili (Large; chopped or sliced)
• 750 g potatoes (Peeled if desired and cut into bite-size pieces)
• 0.5 tsp salt
• 0.5 tsp red chili powder
• 0.5 tsp red chili flakes
• 0.5 tsp garam masala
• 0.5 tsp turmeric
• 1 tsp coriander powder
• 1 tsp achaari masala
• 1 tbsp mixed pickle
• fresh coriander (Chopped, for garnish)
• 2 tbsp vegetable oil (Added for cooking; amount inferred because it was not stated)
• 250 ml water (Add as needed to create the salan gravy; amount inferred)

Steps

1. 1

   Prepare the vegetables. Halve and thinly slice or chop the onion. Chop the garlic, green chili, and tomatoes; cut the potatoes into bite-size pieces so they cook evenly.

2. 2

   Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

3. 3

   Add the chopped garlic and green chili. Cook for 1–2 minutes, stirring, until fragrant but not browned.

4. 4

   Add the chopped tomatoes and the salt. Cook for 6–8 minutes, stirring and pressing the tomatoes occasionally, until they soften and form a thick, pulpy masala.

5. 5

   Add the red chili powder, red chili flakes, garam masala, turmeric, coriander powder, and achaari masala. Stir continuously for about 1 minute so the spices become fragrant and are coated in the tomato mixture.

6. 6

   Add the potatoes and mixed pickle. Stir thoroughly until every piece is coated with the spiced tomato and pickle mixture.

7. 7

   Pour in enough water to mostly surround the potatoes, approximately 250 ml. Bring the mixture to a simmer, then cover the pan and cook over medium-low heat for 18–25 minutes, stirring occasionally, until the potatoes are fork-tender and the gravy has thickened.

8. 8

   Remove the lid and simmer for a few additional minutes if the gravy is too thin. Taste and adjust the salt or chili only if needed. The finished salan should be glossy, tangy, and thick enough to cling to the potatoes.

9. 9

   Scatter fresh coriander over the potato salan and serve hot with fresh roti or paratha.

Notes

The post gives the ingredient list but does not provide a complete written method; cooking oil, water, and several technique details are reasonable estimates. Adjust the water to achieve the desired salan consistency. Mixed pickle and achaari masala vary in salt and heat, so taste before adding extra seasoning.

Nutrition per serving

• main
• vegetarian
• South Asian
• curry
• stovetop
• spicy
• tangy
• comfort food