Aloo Achari

Ingredients
4 medium potatoes, boiled and cut into 1 inch pieces
5 medium onions, grinded into a paste
1 1/2 teaspoon ginger paste
1 1/2 teaspoon garlic paste
1 1/2 teaspoon kashmiri chili powder
1/2 teaspoon turmeric powder
salt to taste
oil for frying
3 tablespoon vinegar
2 teaspoon sugar
1 teaspoon nigella seeds
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
4 whole dry chilies

Method

• Heat oil for frying in a kadai and fry the potato pieces until golden brown in colour. Drain onto to tissue paper and keep it aside.
• Heat little oil in a separate pan and add the grinded onions. Fry this on a medium flame for about 8- 10 minutes till it is golden brown.
• Add the ginger and garlic pastes and fry for a minute. 
• Add salt, turmeric and chili powder and mix well.
• Add the fried potatoes and mix gently. Pour about 1/2 cup of water and cook on low heat for about 5 minutes so that the spices blend well with the potatoes. Remove from flame.
• Mix the sugar in the vinegar. Add this mixture to the potatoes and mix well,, but gently so that you don't mash up the potatoes.
• In another pan heat 2 tbsp of oil and add the dry chillies, mustard seeds, cumin seeds and at last add the nigella seeds. Once the mustard starts to crackle and red chilies darken, pour this over the potato mixture and mix well.
• Transfer onto a serving dish and serve hot with hot parathas or phulkas. Its really yummyyyyyyyy!!!!!!