Santosh Shah
Recipe Curated by MasterChef Santosh Shah

Between a potato salad and a pickle, this is a most addictive dish. The mustard oil and fenugreek are crucial ingredients here as they get absorbed into the warm potatoes/katahar, giving them a real pungent flavour. This is served with Selroti, rice, or dungri papad, a crispy, deep-fried snack.

Aalu ra Katahar ko Achar


  • Potatoes/Rukh Katahar (Jack Fruit) 500g
  • Tablespoon Sesame Seeds 1
  • Salted Butter 50g (3 1/2 Tablespoons)
  • Small Onions 1
  • Fresh Green Chilli 3
  • Turmeric 1/2
  • Chilli Powder to Taste -
  • Salt to Taste -
  • Garlic Cloves and 35g Ginger 2
  • Lemon 1
  • Teaspoon Methi (Fenugreek Seed) 1
  • Dhaniya (Coriander Leaves) -
  • Mixed Pickle Oil 50g
  • Mustard Oil 60ml (1/4 cup)

Cooking Steps

Boil the diced Potatoes/Jack Fruit in a large pan of salted water for 15–20 minutes.

Drain and place in a mixing bowl.

Roughly crush them with a fork, cover to keep warm and set aside.

Heat the mustard oil in a large non-stick frying pan until hot and a slight shimmer appears on the surface. Add the fenugreek seeds and let them darken.

Add the ginger and garlic and sauté for 1–2 minutes over high heat.

Add the turmeric, and immediately remove the pan from the heat, otherwise the turmeric will burn.

Now add the Potatoes/Jack Fruit and butter.

When the butter has melted, add the sesame seed powder and rest of the ingredients to the pan and mix until well blended, be careful not to turn the mixture into a mash. You want to retain a chunky texture.

Adjust the seasoning with extra lime juice and salt if needed.

Serve warm, or cold, on the day it is made.

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