Achari Aloo | Sanjeev Kapoor Khazana

Watch this video to find out how to make this receipe. Click to subscribe for more receipe. ACHARI ALOO Ingredients 1 tablespoon green chilli pickle (achar) 10-12 baby potatoes (aloo), parboiledand peeled 1 tablespoon mustard oil + for greasing and drizzling 1 teaspoon onion seeds ½ teaspoon fenugreek seeds 1 teaspoon fennel seeds 1 teaspoon cumin seeds ½ teaspoon mustard seeds 1-2 tablespoons hung yogurt Salt to taste 1 tablespoon gram flour Method 1. Preheat oven at 180ºC. Grease a baking tray with some mustard oil. 2. Grind together onion seeds, fenugreek seeds, fennel seeds, cumin seeds and mustard seeds to a fine powder. Add pickle, grind again to make a coarse paste and transfer into a bowl. 3. Add yogurt and mix well. Add salt and mix well. Add gram flour and 1 tablespoon mustard oil and mix again. 4. Add baby potatoes and mix lightly. Refrigerate to marinate for 20 minutes. 5. Put the marinated baby potatoes onto a greased baking tray and drizzle some mustard oil on top. Place the baking tray in preheated oven and bake for 15 minutes. 6. Serve hot. Preparation Time: 30-35 minutes Cooking Time: 15-20 minutes Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor