Pickles play an integral role in traditional Indian meals. While varieties made from raw mangoes, lemons, and green chillies are common staples, adding a tangy and spicy potato pickle can bring a unique touch to your dining table. Popular food YouTuber and founder of Kabita's Kitchen, Kabita Singh, has shared a straightforward recipe that transforms humble boiled potatoes into a flavorful pickle using aromatic Indian spices.
Ingredients Required for Potato Pickle
To recreate this recipe with balanced flavors, gather the following ingredients in their exact specified quantities
- Base Ingredients: 700 grams potatoes and 3/4 cup mustard oil.
- Whole Spices (for roasting and grinding): 2 tablespoons mustard seeds, 1 tablespoon yellow mustard seeds, 1 tablespoon whole coriander seeds, 1 tablespoon fennel seeds, 1 teaspoon cumin seeds, and 6 to 7 dry red chillies.
- Aromatics: 1 tablespoon chopped green chillies and 1 tablespoon chopped garlic.
- Powdered Seasonings and Sour Agents: 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1 teaspoon carom seeds (ajwain), 1 teaspoon fenugreek seeds (methi dana), 1 teaspoon dry mango powder (amchur), 1 tablespoon lemon juice, and salt to taste.
Step-by-Step Preparation Method
Follow these structured steps as outlined by Kabita Singh to prepare the pickle efficiently
Step 1: Boiling and Prepping the Potatoes
Begin by thoroughly washing 700 grams of potatoes under running water. Place them in a pressure cooker with adequate water. The boiling time depends on the size of the potatoes: if using small potatoes, cook for just 2 whistles; if using larger ones, allow up to 3 whistles. Once cooked, let the pressure release naturally, peel off the skin, and cut the potatoes into small bite-sized pieces.
Step 2: Roasting and Grinding Spice Mix
Place a pan over low heat and add 2 tablespoons mustard seeds, 1 tablespoon yellow mustard seeds, 6 to 7 dry red chillies, 1 tablespoon whole coriander seeds, 1 tablespoon fennel seeds, and 1 teaspoon cumin seeds. Dry roast these ingredients continuously until they turn golden brown and emit a rich aroma. Remove from heat and allow to cool slightly. Grind the mixture into a coarse powder. Incorporate 1 teaspoon carom seeds, 1 teaspoon fenugreek seeds, 1/2 teaspoon turmeric powder, and 1 teaspoon red chilli powder into the spice profile for enhanced depth.
Step 3: Cooking the Aromatic Base
Heat 3/4 cup of mustard oil in a pan. Add 1 tablespoon of chopped green chillies and 1 tablespoon of chopped garlic, sautéing briefly until fragrant. Introduce the freshly ground coarse spice mix into the oil and cook thoroughly on low flame. Once the spices are well-cooked, gently add the boiled potato cubes. Stir carefully to ensure every potato piece is evenly coated with the spice mixture.
Step 4: Adding Tanginess and Final Touch
Turn off the stove once the potatoes and spices are fully combined. Finish the preparation by adding 1 tablespoon lemon juice, 1 teaspoon dry mango powder, and salt to taste. Mix everything well to seal the flavors. Your instant potato pickle is ready to serve.
Storage and Shelf Life
Because potatoes contain moisture, this pickle is best consumed fresh. It can be stored for 2 to 3 days, provided it is kept inside the refrigerator in an airtight container.
