🍛 Aloo Amchur Subzi (Tangy Potato Curry)

A zesty, comforting potato curry that gets its unique punch from dried mango slices (Amchur). Perfect with puris, rotis, or simple dal-rice.

🥔 Ingredients:
3 medium boiled potatoes, peeled and cubed

1 tbsp oil or ghee

½ tsp cumin seeds (jeera)

¼ tsp asafoetida (hing)

1–2 whole dried red chillies

1 tsp grated ginger

½ tsp turmeric powder

1 tsp red chilli powder

1½ tsp coriander powder

3–4 whole amchur slices (dry mango pieces)

1½ cups water

Salt to taste

Fresh coriander leaves, chopped (for garnish)

🔥 Instructions:
1. Prepare the Tempering
Heat oil or ghee in a pan.

Add cumin seeds, let them crackle.

Add asafoetida, whole red chillies, and grated ginger. Sauté briefly.

2. Spice It Up
Add turmeric, chilli powder, and coriander powder. Stir for a few seconds.

3. Add Amchur & Potatoes
Toss in the boiled potato cubes and mix well to coat with spices.

Add amchur slices and water. Stir gently.

4. Simmer the Curry
Let the curry simmer on medium heat for 8–10 minutes or until the amchur softens and releases tanginess.

Mash a few potato pieces to slightly thicken the gravy.

5. Finish and Garnish
Taste and adjust salt.

Garnish with fresh coriander leaves.

🍽️ Serving Suggestions:
Delicious with hot puris, parathas, or steamed rice.

Serve alongside a cooling boondi raita for contrast.

💡 Welza Tip:
For deeper flavor, slightly roast the amchur slices in a dry pan before adding—they’ll release a richer aroma.