A tangy and spicy Indian-style potato pickle.
Ingredients
- 500gPotatoes (boiled and peeled)
- 1pieceOnion (large, finely chopped)
- 2pieceGreen chilies (finely chopped)
- 1inGinger (grated)
- 2tbspLemon juice
- 1pinchAsafoetida
- 1tspCumin seeds
- 1/2tspMustard seeds
- 1/2tspRed chili powder
- 1/4tspTurmeric powder
- 1tspCoriander powder
- 1/2tspGaram masala
- Salt (according to taste)
- 3tbspMustard oil
How to make Potato Pickle
Heat mustard oil in a pan.
Add asafoetida, cumin seeds, and mustard seeds. When they start crackling, add chopped onion and green chilies.
Fry until the onions turn golden.
Add ginger, red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
Add boiled and peeled potatoes to the pan and mix all the ingredients well.
Add salt and lemon juice. Mix well.
Cook on low flame for 2-3 minutes so that all the spices mix well with the potatoes.
Turn off the heat and let the pickle cool down.
Once cooled, transfer to an airtight container and store in the fridge.
Tips & Tricks
Ensure the potatoes are completely cooled before adding them to the pan to avoid them breaking apart.
Adjust the amount of red chili powder according to your spice preference.
