Aloo Matar ka Achar
Equipment
- Pan
- Bowl
- Jars
Ingredients
- 1 kg Potatoes (10 small), unpeeled
- 500 g Peas (3½ cups), shelled if fresh
- 50 g Mustard powder (½ cup)
- 3 tablespoons Turmeric ground
- 4 tablespoons Chili powder
- 2-3 tablespoons Fenugreek leaves dried
- 375 ml Vinegar (1½ cups)
- 250 ml Mustard oil (1 cup)
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- Salt
Instructions
- Cook the potatoes in a large pan of boiling water for about 20 minutes, or until soft.
- Drain and peel off the skins, then set aside.
- Cook the peas in a separate pan of boiling water for about 5-7 minutes, or until tender, then set aside.
- Mix the mustard powder, turmeric, chilli powder, fenugreek leaves and vinegar together in a bowl, then season with salt.
- Heat the oil in a large pan over medium heat.
- Add the garlic paste and stir-fry for about 1-2 minutes, or until it turns light golden.
- Add the ginger paste and stir-fry for about 1-2 minutes, or until light brown.
- Add the vinegar with the spices.
- Then add the peas and potatoes and cook for about 1 minute.
- Mix well, remove from the heat and allow to cool.
- When cool, bottle into sterilized jars and leave for 1-2 days.
Nutrition
Serving: 2kgSodium: 323mgCalcium: 299mgVitamin C: 208mgVitamin A: 6676IUSugar: 21gFiber: 35gPotassium: 3541mgCalories: 1970kcalSaturated Fat: 16gFat: 139gProtein: 34gCarbohydrates: 151gIron: 17mg
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