Aloo Vindaloo And Achari Handi by Saadat Siddiqui

Ingredients for Aloo Vindaloo:

• Boiled potato 1/2 kg
• Oil 3 tbsp
• Mustard 1/4 tsp
• Cumin 1/2 tsp
• Bay leaves 3-4
• Onion 3 tbsp
• Garlic paste 1/2 tsp
• Turmeric 1/4 tsp
• Red chilli powder 1 tbsp
• Salt 1 tbsp
• Peanuts 1/4 cup
• Lemon juice 3 tbsp

For Coating:

• Baisan 1 cup
• Rice flour 1/2 cup
• Carom seeds 1/4 tsp
• Salt 1/2 tsp

Method:

1. Peal boiled potatoes and mash it.
2. In one karahi pan, heat oil, add mustard, cumin, curry leaves and onion and roast it.
3. Now add ginger paste, turmeric, red chilli powder, salt, peanuts and lemon juice.
4. Together add mashed potatoes, mix it well and make balls of this mixture.
5. For coating: Dissolve baisan, rice flour, coriander leaves, green chillies, carom seeds and salt in water.
6. Now coat potatoes balls, fry in oil and serve it.
   

Ingredients for Achari Handi:

• Chicken boneless 1 kg
• Oil 1/2 cup
• Onion finely chopped 1/2 cup
• Ginger garlic paste 1 tbsp
• Red chilli powder 1 tbsp
• Turmeric 1/2 tsp
• Salt to taste
• Yogurt 1/2 kg
• All spice powder 1 tbsp
• Kasundi achar 2 tbsp
• Curry leaves 5-6
• Tomato paste 1/2 cup
• Whole cumin 1 tsp
• Carom seeds 1 tsp
  

Method:

1. Do onion brown in hot oil. Together add ginger garlic paste.
2. Now add chicken, yogurt, red chilli powder, turmeric, salt and all spice powder and roast it well.
3. Lastly, put kasundi achar. Give bhagaar of curry leaves on top.
4. Achari handi is ready.