Preparation:
Boil the cubed potatoes until they are tender. Drain and set aside. or Toss on the pan as shown in the video until 80% cooked.
Add the bell pepper, onion along with garlic and chilies toss for another 4 minutes. Take it off the heat.
Cooking the Spices:
Heat oil in a separate pan. Add cumin seeds, fennel seeds, mustard seeds, and nigella seeds. Let them splutter.
Add the chopped onions. Sauté until the onions turn golden brown.
Adding Potatoes:
Stir in the ginger-garlic paste and cook for a minute.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the potatoes & other veggies and toss to coat them with the spices.
Additionally can add plant yogurt or Cashew paste for more flavours.
Finishing Touches:
Cook for an additional 5-7 minutes, stirring occasionally until the potatoes are well combined with the spices.
Drizzle lemon juice over the sabzi and mix gently.
Garnish with fresh coriander leaves before serving.

Flavor: Spicy and tangy with a rich, aromatic flavor from the pickling spices. The mustard oil adds a distinct taste.
Texture: Soft and tender potatoes with a slightly crispy exterior, depending on cooking time.
Aroma: Inviting and fragrant, with the earthy scent of spices.

It’s perfect as a side dish with roti or rice, making it a staple in Indian households!

Achari Aloo