Instant Aloo ka Achaar, Super Quick Potato Pickle Recipe

Ingredients

• Boiled baby potato-500 gm
• Mustard seeds-1 tbsp
• Cumin seeds-1 tbsp
• Coriander Seeds-1 tbsp
• Dry red chilli-3
• Ajwain (Carom seeds)-1 tsp
• Turmeric powder-1/2 tsp
• Mustard oil-3 tbsp
• Salt to taste

Method

Masala preparation:

• Turn on the flame and heat a tawa or pan.
• Add dry red chilli, cumin seeds, coriander seeds and  mustard seeds into the tawa and roast it for 4-5 minutes on low flame.
• After 3-4 minutes, increase the flame to medium and roast it for another minute, turn off the heat.
• Let it cool down a little, Put it in the blending jar and blend it into thick smooth powder.
• Heat the mustard oil in pan, when the oil is heated, add turmeric powder and turn off the heat.

Mixing:

• Add the prepared roasted masala powder,  Ajwain, salt to taste and heated mustard oil (including turmeric powder) in boiled potatoes.
• Mix it well and keep it aside for 6-8 hours, you may use is instantly but using it after 6-8 hours tastes better.

 Serving Tips:

• Ready to serve.
• Afer 24 hrs keep in refrigerator.
• Consume this pickle within 4-5 days.