Aloo Matar ka Achar

Introduction

Aloo Matar ka Achar, also known as Potato & Pea Pickle, originates from Awadh.

Preparing the Main Ingredients

Ingredients:

• 1 kg (10 small) potatoes, unpeeled
• 500 g (about 3½ cups) peas, shelled if fresh
• 50 g (¾ cup) mustard powder
• 3 tbsp ground turmeric
• 4 tbsp chilli powder
• 2–3 tsp dried fenugreek leaves
• 375 ml (1½ cups) vinegar
• 250 ml (1 cup) mustard oil
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• Salt, to taste

Instructions:

1. Boil potatoes for about 20 minutes, or until soft. Drain, peel and set aside.
2. Boil peas separately for 5–7 minutes, or until tender. Drain and set aside.
3. Mix mustard powder, turmeric, chilli powder, fenugreek leaves and vinegar in a bowl. Season with salt.
4. Heat mustard oil in a large pan over medium heat. Add garlic paste and stir-fry for 1–2 minutes, until light golden.
5. Add ginger paste and stir-fry for another 1–2 minutes, until light brown.
6. Add the vinegar-spice mixture, then the peas and potatoes. Cook for about 1 minute, mixing well.
7. Remove from heat and allow to cool. Bottle in sterilized jars and leave for 1–2 days.