Achari Aloo

Ingredients:

Potatoes, baby – ½ kg
Garlic, crushed roughly – 5 flakes (optional)
Onions, sliced finely – 2 nos
Green chillies, chopped- 3 nos
Green chillies, slit – 3 nos.
Kaju (Cashewnuts), broken – 3 tbsp
Curd – ½ cup
Rai (Mustard seeds) – 1 tsp
Jeera (Cumin seeds) – 1 tbsp
Saunf (Fennel seeds) – 2 tsp
Methi Dana (Fenugreek seeds) – ¼ tsp
Kalonj (Onion seeds) – ½ tbsp
Amchoor (dried mango powder)- 1 tsp
Haldi (Turmeric powder)- 1 tsp
Oil – 4-5 tbsp
Salt – to taste

Method:

Boil the potatoes and peel them.
Grind the kaju and mix with curd.
Heat oil in a kadhai. Add rai, jeera, saunf, methi dana and kalonji. Add garlic and saute for a few seconds. Add onion and chopped green chillies. Cook till onions turn golden brown.
Add the boiled potatoes. Add haldi, amchoor powder and salt. Cook the potatoes for 2-3 minutes.
Turn the heat down and add the kaju- curd mixture slowly. Keep stirring as you add the mixture. Cook covered for some time. Add the slit green chillies. Serve.