A simple, rustic North Indian stir-fry where tender potatoes and sweet onions are cooked in a blend of everyday spices. It's a comforting, quick meal that comes together in under 30 minutes, perfect for a weeknight dinner with hot rotis.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
248cal
5gprotein
34gcarbs
11g
Ingredients
500 g Potatoes (About 3 medium, peeled and cut into 1-inch cubes)
2 large Onion (Thinly sliced)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 pcs Green Chilli (Slit lengthwise, adjust to taste)
1 tbsp Ginger-Garlic Paste
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Prep45 min
Cook10 min
Ferment10080 min
About Aloo Pyaaz Sabzi, Besan Paratha and Mango Pickle
Homestyle aloo pyaaz sabzi with protein-packed besan paratha – the ultimate comfort food for a satisfying meal.
This marwari dish is perfect for lunch. With 327.85 calories and 5.04g of protein per serving, it's a low-calorie, low-phosphorus option for your meal plan.
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2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
Add the thinly sliced onions and slit green chillies. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown at the edges. This step is key to developing the dish's sweet base flavor.
2
Prepare the Masala Base
Add the ginger-garlic paste and cook for 1 minute, stirring continuously, until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 4-5 minutes until they soften, turn mushy, and you see oil starting to separate from the masala.
3
Add Spices and Potatoes
Lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds until the spices are aromatic.
Immediately add the cubed potatoes and salt. Mix thoroughly to ensure the potatoes are evenly coated with the spice mixture.
4
Cook the Sabzi
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the potatoes cook for 10-12 minutes.
Stir every 3-4 minutes to prevent sticking. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.
Cook until the potatoes are fork-tender.
5
Finish and Garnish
Once the potatoes are fully cooked, uncover the pan.
Sprinkle the amchur powder and garam masala over the sabzi. Gently mix to combine without mashing the potatoes.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes before serving.
Servings
64
Serving size: 1 serving
80cal
1gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
