What we need:
Baby potatoes
Finely chopped onion
Finely chopped tomatoes
Ginger garlic paste
2 teaspoon Vinegar
Small chunk of Jaggery
1/2 teaspoon Ajwain seeds
pinch of asafoetida
1 Bay leaf
1 dry red chilli
Turmeric powder
Red chilli powder (you can use kashmiri red chilli powder)
Salt
For achari masala:
1/2 teaspoon cumin seeds
1/2 teaspoon onion seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon musterd seeds
Roast them in a tawa and make a powder of it
How we make it:
Boil the baby potatoes in water (you can add salt in the water), and fry them golden brown and keep them aside. heat musterd oil in a pan. Add ajwain seeds, asafoetida, bay leaf and dry red chilli in the oil. When the aroma starts to come out, add chopped onion in the oil. When the onion softens, add chopped tomatoes. When the tomato gets cooked well, add ginger garlic paste, salt, turmeric powder, red chilli powder and cook them well. Then add the achari masala and cokk for sometime. When oil starts to come out, add the fried potatoes. Pour some water.when the water starts to boil, add jaggery and cover with a lid. When the jaggery melts properly, add the vineger and put the gas burner off.
Now enjoy the khatta meetha dum aloo with roti or paratha.
