Aalu Kachalu is an iconic street food and snack consumed in different regions of India and Pakistan, chiefly in North India. The dish begins with boiling potatoes (aalu) until soft and cut into cubes. The boiled potato cubes are tossed in a spicy, tangy, and rich sauce of tamarind (imli); depending upon the tartness required, lemon juice, black salt, red chilli powder, and chaat masala are often added to give it an extra kick of sourness and umami. Variations can have any permutation of the same with the addition of green chutney, finely chopped onions, coriander leaves, and sometimes pomegranate seeds, which will give it a little freshness and texture. This dish has a very unique balance of tastes- spicy, tangy, and a little sweet, making it a popular snack item during summer, festivals, or as a part of street food. It is served chiefly chilled or at room temperature in an extremely refreshing manner. This dish is often eaten as a mid-afternoon snack, side dish, or in accompaniment to other street foods, samosas, or pakoras. Quiet and easy, this preparation of Aalu Kachalu might just keep the ideal equilibrium in taste and texture in between with a finely pleasing taste burst that can blow you away. It's simplicity and bold flavours will keep you coming back.

• 7 potato
• 1 cup coriander leaves
• 1 cup peas
• 10 garlic cloves
• Spring onion
• 6 tbsp oil
• 1 tsp cumin
• Chopped onion
• Garlic leaves
• As per taste salt
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp everest meat masala
• 1 tbsp ginger
• 2 green chilies

• We are starting here with the recipe of Aalu Kachalu; preparing the spice paste is the first imperative; it's one element this dish hinges on for flavour subtleties. Whichever whole spices you prefer, be they coriander seeds, cumin seeds, black peppercorns, cloves, and a small piece of cinnamon, you should grind them together.
• Put in some green or dried red chillies if you want it hot.
• You can grind it down with just a few drops of water into a smooth, thick paste.
• Get nearly there, scoop it into a bowl, and let it stand. This aromatic ingredient will only be added later when seasoning the curry.
• You want them to be boiling, soft enough to pierce with a fork but still relatively sturdy to stand up to chopping. Don't get them too mushy, however. Now peel and chop the carrots into bite-sized cubes. Set them aside for later in the recipe.
• This step is quite amenable to pre-step preparation, cutting down preparation time.
• Heat 2 tablespoons of oil in a kadhai or deep pan over medium heat.
• You can use vegetable oil mustard oil for a more traditional flavour and taste or ghee to make it richer in flavour. You'll want to make sure you do have your hot oil ready. That way, the cumin seeds won't burn in your dish.
• Add Cumin Seeds, then Chop Onions.
• Add one tablespoon of cumin seeds once the oil is hot. Let them splutter for a few seconds, letting out their earthy aroma. Don't let them burn, though.
• Add the finely chopped onions next. Stir and saut them in medium heat till they turn translucent and begin to acquire a golden tinge. That will take around 5-6 minutes, and that is very crucial to the flavour base building up for this dish.
• At this point, add one tablespoon of freshly grated ginger again to the kadhai along with the onion, which should start turning golden. Ginger imparts a balancing sharpness and zest to the preparation. Stir continuously for about 1-2 minutes; by this time, the raw smell of the ginger must have gone, and the onions must have turned deep golden.
• Cook on medium heat; otherwise, the whole mixture will burn.
• After adding the spice paste, turn it down to a low flame and add the paste as it may splatter when hitting the oil. Add this paste well into the onion and ginger mixture and let the spices infuse in and with the base.
• Put the paste and simmer for 2 to 3 minutes, gently stirring constantly so that the spices do not catch fire and can infuse all their initial raw flavour.
• Add 1 cup of fresh peas to the mixture after the spice paste is well added. Fold the peas to coat them nicely with the onion-spice mixture.
• Add one teaspoon of turmeric, 1 teaspoon of red chilli powder, and salt to taste.
• Mix very well so that the peas are coated with the spices. Cover it and let it simmer on low for about 4-5 minutes so that the peas get softened up and all the flavours get to soak in.
• For flavour, add in meat masala and garam masala at the temperature of the file for buttering, around two tablespoons of meat masala and 1 teaspoon of garam masala after the peas have been cooked. This is a vegetarian dish, but the meat masala makes it deliciously spiced and flavoured.
• Add and mix well so the masala coats all the peas. Cover it and let it simmer again for 2 to 3 minutes on low flame, and the spices will fuse well and get stronger.
• Add the boiled potatoes and gently fold them in. Stir, rouse, and mix till the potatoes do not break but are evenly clothed with the rich spiced mixture.
• Cover the kadhai for another 2 minutes on low heat so that the spices soak into the potatoes and coat them with a delectable coat. It must be stirred at intervals so it does not get stuck to the kadhai.
• Now, you are ready to serve the delicious recipe of aalu kachalu, well coated in this aromatic spice mixture and cooked through. To eat, serve hot, garnished with fresh coriander leaves and with warm chapatis or puris, or rice. The spices and textures balance out so flawlessly that this dish has long been a comforting meal for any occasion.