Potato in Pickle Masala
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 4
INGREDIENTS
For the Achari masala:
Mustard Seeds/ Sarson – 1 tsp
Coriander Seeds/ Dhania – 1 tbsp
Cumin Seeds / Zeera – 1 tsp
Fennel Seeds / Saunf – 1 tsp
Fenugreek seeds / Methi – ¼ tsp
Nigella seeds / Kalonji – ¼ tsp
Carom seeds / Ajwain- ½ tsp
Whole red chiles – 2-3
For the Curry:
Mustard oil – 3 tbsp
Heeng / Asafoetida – ¼ tsp
Zeera / Cumin seeds – ½ tsp
Grated ginger – 1 tsp
Green chile – 1 ( chopped )
Potato – 500 g ( peeled and cut into thin wedges )
Turmeric powder – 1 tsp
Kashmiri red chili powder – 2 tsp
Salt to taste
Amchoor / Dry mango powder – 1 and ½ tsp
Lemon juice – 2 tsp
Fresh coriander for garnishing
INSTRUCTIONS
Dry roast all the ingredients to make achari masala in a pan till fragrant and slightly browned.
Remove from heat and cool for a few minutes.
Grind in a blender to make a coarse powder.
Keep aside.
Heat mustard oil in a pan.
When the oil is hot, add heeng and zeera.
Let the zeera crackel.
Add ginger and green chile and fry for a few seconds.
Add potato and fry for a few minutes.
Add achari masala, turmeric powder, red chili powder, salt and ½ cup of water and mix well.
Cover and cook till potatoes are done.
Add little more water in between if required.
Add Amchoor powder, lemon juice and fresh coriander and mix well.
Serve hot with Phulka and Dal.
From whiskaffair.com