Potato Pickle

To make potato pickle, start by heating mustard oil in a pan. Add asafoetida, cumin seeds, and mustard seeds until they crackle. Then, add chopped onions and green chilies, frying until golden. Mix in grated ginger, red chili powder, turmeric, coriander powder, and garam masala. Finally, add the boiled and peeled potatoes, salt, and lemon juice, cooking on low flame for 2-3 minutes to blend the flavors.

Potato pickle is generally suitable for vegetarian and vegan diets, as it contains no animal products. However, if you are sensitive to gluten, ensure that the spices used are gluten-free. Additionally, those with mustard allergies should avoid this recipe due to the use of mustard oil and mustard seeds.

Yes, you can substitute mustard oil with other oils like vegetable oil or sesame oil, but keep in mind that this may alter the flavor profile of the pickle. Mustard oil gives a distinct taste that is traditional in Indian pickles, so if possible, try to use it for the best results.

To store homemade potato pickle, transfer it to an airtight container and keep it in the refrigerator. It can last for up to 2-3 weeks. Make sure to use a clean spoon each time you take some out to avoid contamination.

Potato pickle pairs wonderfully with Indian meals, especially with rice, parathas, or chapatis. It can also be served as a side with curries or lentil dishes, adding a tangy and spicy kick to your meal.