To begin making the Achari Aloo Gobi Recipe, we will first cook the boil the potatoes until firm. You can pressure cook the potatoes with just a little water for a couple of whistles and turn off the heat.
Once the potatoes are cooked, peel and dice the potatoes. Keep aside.
Steam the cauliflower florets in a steamer until just about cooked and keep aside. The next step is to make the Achaari Masala.
In a small pan or skillet, roast all the ingredients for the achaari masala until you get a roasted aroma for about a couple of minutes. Once roasted, turn off the heat and cool the ingredients and blend to make the achaari masala powder.
In a kadai or pan, heat mustard oil on medium heat. Add green chilies, ginger and onions and saute until the onions are translucent. Add all the turmeric powder, achaari masala powder, salt, amchur powder, cauliflower and potatoes.
Add a splash of water, mix to combine all the ingredients, cover with a lid and cook for 5-8 minutes on low to medium heat until all the masala has combined well and the gobi and aloo are cooked through and absorbed masala.
Check for salt and spiced and adjust to suit your taste. Turn off the heat, stir in the chopped coriander leaves and transfer to a serving bowl.
Serve the Achari Aloo Gobi along with Phulka’s and Tomato Onion Cucumber Raita for a quick weeknight dinner.