Pairs well with Kacche Aam Wale Aloo (Raw Mango & Potato Curry)
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Kacche Aam Wale Aloo (Raw Mango & Potato Curry)
(2.5)
165.5K views • 22d ago
305
A unique Rajasthani style curry combining the tartness of raw mangoes with the subtlety of potatoes, cooked in mustard oil with a blend of spices and a hint of jaggery for balanced flavor.
00:25:00 total
Serves 3
medium
Main Various
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Ingredients
- Green chillies - 6 no. (3 no., less spicy, roughly chopped for paste; 3 no. cut diagonally for garnish)
- Ginger - 3 inch total (2 inch peeled and sliced for paste; 1 inch peeled and julienned for garnish)
- Salt - watch the video to see (to taste)
- Mustard oil - 3 heaped tbsp (for cooking)
- Fenugreek seeds - 4-5 no. (for tempering)
- Fennel seeds - 1/2 tsp (for tempering)
- Cumin seeds - 1/2 tsp (for tempering)
- Nigella seeds (kalonji) - 1/2 tsp (for tempering)
- Small mustard seeds - 1/2 tsp (for tempering)
- Potatoes - 4 large (peeled and roughly diced)
- Raw mangoes - 3 medium (peeled and roughly chopped)
- Water - 1 1/3 cup total (for cooking and curd mixture)
- Curd (yogurt) - 1/2 cup (beaten, for curd mixture)
- Turmeric powder - 1 tsp (for curd mixture)
- Degi red chili powder - 2 tsp (for curd mixture)
- Coriander powder - 2 tsp (for curd mixture)
- Asafoetida (hing) - a pinch (a pinch for curd mixture)
- Jaggery - 3 tbsp total (2 tbsp added during cooking plus 1 tbsp at end for balance)
- Coriander sprig - 1 sprig (for garnish)
Instructions
- Prepare Ginger Green Chilli Paste: In a mortar and pestle, grind 3 green chillies, 2 inch peeled ginger, and salt to taste into a coarse paste. Set aside.
- Prepare Curd Mixture: In a bowl, mix 1 cup water, 1/2 cup beaten curd, 1 tsp turmeric powder, 2 tsp degi red chili powder, 2 tsp coriander powder, and a pinch of asafoetida. Mix well and set aside.
- Temper Spices and Cook Potatoes: Heat 3 heaped tbsp mustard oil in a handi or pan until smoky hot. Add fenugreek seeds, fennel seeds, cumin seeds, nigella seeds, and small mustard seeds. Then add the prepared ginger green chilli paste and sauté for a minute. Add roughly diced potatoes, mix well, cover with a lid, and cook on medium flame for 7-8 minutes.
- Add Curd Mixture and Cook: Add the prepared curd mixture to the potatoes and cook until oil separates from the masala.
- Add Raw Mangoes and Simmer: Add peeled and roughly chopped raw mangoes, 1/3 cup water, and 2 tbsp jaggery. Simmer for 5-6 minutes until mangoes soften but retain some chunkiness.
- Finish the Dish: Add salt to taste and 1 tbsp jaggery for balancing the sourness. Mix well and cook until the gravy has a slightly dry consistency suitable for eating with rice or roti.
- Garnish and Serve: Garnish with diagonally cut green chillies, julienned ginger, and coriander sprig. Serve hot with roti.
