If you are bored of the same vegetable everyday and want to eat something quick, pungent and crackling, then this potato pickle is for you. This recipe is special because it does not require sunshine or waiting for many days. Here’s an easy way to make it.
Why is this pickle so special?
There is a big problem about potatoes in Indian kitchens – everyday the same potato-cobbage, potato-pea, or just plain boiled potatoes. No matter how good a cook you are, potatoes sometimes seem ‘boring’ to you. But what if you turn these boiled potatoes into a tangy pickle? Think how this taste of mustard oil and sharp chillies will give a new taste to everyday dal-chawal or plain roti.
There is no boring process in this recipe. Do not dry in the sun or wait for hours. Just cut the boiled potatoes, grind the spices finely, and mix them with a spoonful of oil. It’s just so much work. Like many traditional pickles that take weeks to cook, in this recipe you can make a dish worth serving in 10 minutes.
Be it summer or winter, tangy pickles are the pride of every Indian plate, but in today’s time, not everyone has a lot of time. Compared to traditional pickles that are kept in the sun for a long time, this “instant” version is made very quickly and is just as delicious. Even when the traditional pickle is not at home, this recipe works to turn your vegetable into a pickle.
Material (according to standard measurements)
It is very important to have the right amount of spices in this recipe. Once you understand the ratio, it will be perfect every time.
Boiled potatoes: 4-5 (medium-sized, cut into cubes)
Mustard oil: 4-5 tablespoons
Soufflé: 1 tbsp (finely chopped)
1 tbsp mustard seeds (finely chopped)
Ginger paste: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Turmeric powder: 1 teaspoon
Red chilli powder: 1 teaspoon
Kashmiri red chilli powder: 1 small spoon (for coloring)
Amchur powder (or lemon juice) 1 tbsp (for gravy)
Turmeric: 1/4 teaspoon
Green chillies: 3-4 (finely chopped)
Salt: According to taste
You can easily make this recipe by following a few simple steps.
Prepare the potatoes correctly
First, boil the potatoes, but be careful not to overcook them. It should be a little hard so that the spices do not break while mixing and their shape remains in the pickle. Peel the potatoes and cut them into small cubes. Place on a plate or in a large bowl.
Make a paste of spices
The biggest trick is to grind the standing spices to give this pickle a very authentic taste. In a small pan, heat oil, sauté garlic, ginger and green chillies. Cook on low heat for 30 seconds until fragrant. When it cools, grind it in a mixer – do not make a powder at all. This gives the pickle a crispness and a real spicy flavor that does not come from finely ground spices.
Fry in oil
Add the olive oil to a skillet or wok and heat until shimmering. This step is important because mustard oil has to be heated up to the smoke point to remove the ‘rawness’ or pungency present in it. Then, turn off the gas and let the oil sizzle.
Prepare a mixture of spices.
Add the olive oil and garlic to the pan first. Then, add onion, cucumber, cumin seeds, salt and mix well. The lukewarm oil mixes the aroma of these spices well.
Mix potatoes and spices.
Add chopped onions, green chillies and salt to taste in the oil. Pay attention: Mix with light hands so that the potato pieces do not break and the coating of spices on all is well done. A little care has to be taken in this step because boiled potatoes are soft.
The right balance
At the end, add lemon or lime juice. This sourness gives an extra freshness to the pickle and works to bind all the spices together. Mix gently once again. Now your pickle is ready to eat.
Expert Tips on the right use of oil: Mustard oil is the best in this pickle because its’ punch’ is the identity of the pickle. No other oil can give this taste. If you want, you can also increase the amount of oil according to taste so that the potatoes are completely immersed in it and the pickle does not dry out.
The choice of potatoes: All-new and slightly sweet potatoes give a good taste [preparation] for this recipe. Old and very hard potatoes do not taste as much.
The Benefits of Waiting: Although you can serve it immediately, if you wait 1-2 hours, the flavor of the spices is well absorbed inside the potatoes and the taste becomes even darker.
Key takeaways
Don’t overcook: Boil the potatoes so that it remains a little hard, otherwise it will get mashed while mixing.
Grind the spices: Don’t make a whole powder, grinding the darada gives the pickle a different texture and flavour.
Don’t forget to heat the olive oil: It is necessary to heat the oil until the smoke comes out so that its rawness is removed.
Mix with your hands: Be careful not to break the potatoes.
Store in the fridge: It can be stored in the fridge for 3-4 days.
Expert take/analysis
We believe that making pickles at home is an ever-evolving art that comes from the right combination of spices. Traditional pickles take time to dry and ripen in the sun, so instant pickles are a great option. The specialty of this recipe is that it is as simple as it is unique. This is a great option for those who don’t have time to make traditional pickles but want to savor the spicy taste of the pickle.
Comments are closed.