Aloo achari recipe (Kashmiri)

One of my favorite recipes. This is supposed to be a Kashmiri recipe, although I am not very sure of its origins.
The dish takes around an hour to make if you have to start from scratch.

• Potatoes (2 big, or half kg baby potatoes): If you have big ones, slice them into one inch strips as you see in potato wedges. If you have small, baby, potatoes, peel them. The peeling is optional. Cook the potatoes in a pressure cooker for three whistles. Deep fry the cooked potatoes till they are golden brown. Keep aside.
• Masala: Coarsely grind the following together: Red chilli (to taste), Mustard seeds (1/2 tsp), Fennel (1 tsp), Fenugreek/methi seeds (5-6 grains), Kasuri methi (1 tsp), coriander seeds (1-2 tsp)
• Vegetables: Cut onions and garlic very fine. Grate 1" ginger. Puree 2 tomatoes in a blender (grinder).
• Other spices: Cumin/Jeera (1 tsp), Kalonji/Onion seeds (1 tsp) - optional
• Water - 2 cups
• Salt- To taste

Preparation:

1. Heat oil in a kadai till smoking hot, and lower the flame
2. Add zeera and kalonji
3. When zeera stops spluttering, add the masala and fry for around a minute
4. Raise the flame, and add onions
5. Fry onions till golden brown, and add ginger and garlic
6. Saute on high flame for around 30 seconds
7. Add tomato puree
8. Cook till the tomato paste separates from the oil
9. Add potatoes, water, and salt
10. Cover, and simmer for ten minutes
11. If you like your curry slightly thicker, make a paste of 1 tablespoon bean (chickpea flour) and add it to the curry before you let it simmer

Goes well with both rotis and rice.