Nepali Alu Ko Achar ( With Silam seeds )

Nepali Alu Ko Achar
( With Silam seeds )

5 Potatoes - Boiled , Peeled & Cubed.
1 Tablespoon Dhania Seeds.
1 Tablespoon Silam Seeds.
5-7 Cloves Garlic ( Or more )
4-6 Dreied Red Chilies.
1 Teaspoon Jeera.
4 + 1 Tablespoons Mustard Oil
Lemon Juice To Taste
In Nepal and Kumaun you get this seed which is called Silam , or Bhangira. Elsewhere these seeds are known by their Japanese name, shiso or red shiso, and in some parts of the world also known as perilla. Silam has a strong taste like that of mint or fennel.

Essentially you take these seeds and whole coriander seeds , roast them on a tawa with dried red chilies ,then along with some garlic , green chilies make a coarse paste to which you add salt lemon juice and a bit of raw mustard oil . You then marinate boiled and cubed potatoes in the paste allowing the potatoes to rest 20-30 minutes.

Next take some mustard oil , smoke it , splutter jeera and green chilies in it and pour over the potatoes , lightly mixing the oil .This is another spicy and delicious alu ka achaar from Nepal
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Potato & Green Tomato Curry

Absolutely delicious , green tomatoes give a delicious tangy taste to this curry.

300 Grams Green Tomatoes.

300 Grams Potatoes.

1 Heaped Teaspoon Chopped Garlic ( Or more )

1 Teaspoon Garam Masala.

Salt

Haldi

Dried Red Chilies.

Heat about 60 Ml white oil , add garlic and brown slightly , browning will not only leave a beautiful flavor but also a nice color.

Next add all ingredients , cook covered giving the dish the odd stir. When half done add as much water as you would like gravy and cover cooked till done.Tastes spectacular .

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Methi Alu

A winter favorite , no fixed quantities here . Normally I like a bit more methi than what's here in the pic.Also like using those small round potatoes which I then leave unpeeled and cut into halves or quarters depending upon the size. Keep same volume of chopped methi as of potatoes .

Dice methi , salt for 15-20 minutes , wash well.Heat some mustard oil , splutter a bit of ajwain or jeera , then add a few chilies and a dot of hing . Now add methi along with haldi powder and saute till methi darkens and emits that lovely aroma. Next the potatoes and salt , saute well , and cook uncovered till done .You can cook covered too , I prefer uncovered as the pototos tend to remain nice and firm . At times we add 1/2 teaspoon of lemon juice just before taking the wok off the fire - gives a lovely hint of sourness to balance out the slight bitterness of methi.
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Jhut Put Alus

Boil 4 Potatoes - Peel & Cube.

1 Onion - Chop half and grate to make juice. Retain other half to puree with tomatoes .

1 Tomato - Puree with the other half onion .

1 Teaspoon Garlic Paste.

1/2 Teaspoon Ginger Paste.

1 Teaspoon Coriander Powder.

Hing

Haldi

Salt

Rai.

Curry Putta

Chilies

1 Tablespoon Onion Juice.

Heat oil , add hing , splutter rai , add curry putta and whole chilies . After 30 seconds add the chopped onion along with all the other ingredients  - hold back the boiled potatoes and onion juice.Once oil separates , add boiled potatoes , cook 3-5 minutes , add a bit of hot water to get the desired gravy , cook to blend flavors , lastly stir in the onion juice , cover and shut the flame.o cooking after you add onion juice.

To make onion juice - take 4 tablespoons grated onions - squeeze through a muslin cloth , keep juice and use onion in this recipe !

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