Achaari Alu or Tangy Potatoes

• 5 potatoes, peeled and diced
• 1 onion, finely minced
• 2 teaspoons ginger-garlic paste (if you dont have this and want to make it- great for indian as well as chinese cooking. Chop equal q)
• 12 teaspoon turmeric powder
• 12 teaspoon chili powder
• 2 teaspoons sugar
• 23 cup water
• 3 tablespoons lemon juice
• 4 dried red chilies
• 12 teaspoon mustard seeds
• 12 teaspoon cumin seed
• 12 teaspoon nigella seeds (kalonji- optional available at indian stores)
• salt
• 14 teaspoon asafetida powder (hing) (optional)

1. Fry the potatoes till tender.
2. Remove from the pan.
3. Fry the onion till golden add the ginger garlic paste.
4. Add the tumeric, the water, lemon juice then add the chilli powder salt and sugar.
5. let it cook for a couple seconds then add the potatoes.
6. Let the potatoes absorb the water and get a little dryish.
7. Remove from the fire.
8. in a seperate pan heat the oil.
9. Add the mustard seeds, cumin seeds and nigella seeds.
10. Add the red chillies unbroken.
11. When the mustard seeds sputter add the hing and immediately pour over the potatoes.
12. Mix together and serve.

potatoes, onion, gingergarlic, turmeric, chili powder, sugar, water, lemon juice, red chilies, mustard seeds, cumin, nigella seeds, salt, asafetida powder

Taken from www.food.com/recipe/achaari-alu-or-tangy-potatoes-105156 (may not work)