• Rinse the potatoes under cold water. Pressure cook or boil the baby potatoes until 75% cooked. Once they have cooled down, remove the skin. Prick the potatoes with fork 3-4 times.

Marination Process

• In a big bowl, take thick yogurt, dry roasted besan aka chickpea flour, ginger-garlic paste, salt, turmeric powder, red chili powder, coriander powder, amchur powder, black salt, and PUR Spices achaar masala. Mix well.
• Heat mustard oil in a pan until hot. switch off the flame. Keep it aside and let it cool down until just warm and not very hot.
• Add the cooled down mustard oil to the yogurt mix. Whisk it until smooth.
• Adjust the Seasoning at this time according to your taste if needed.
• Cut green pepper, red pepper and onion in medium size about 1" - 1.5" cubes. Add baby potatoes, green pepper, red pepper and onion to the yogurt mix.
• Using your hands or a big spoon gently mix the veggies to coat generously with the marinade. 
• Cover and let it sit in the refrigerator for 1-2 hours for the flavors to develop. This is optional but highly recommend it.

Cooking Achaari Aloo Dry

• In a big fry pan, heat mustard oil, coriander seeds, cumin seeds, fennel seeds and nigella seeds, until fragrant.
• Add marinated potatoes, peppers and onion to the pan. Keep turning potatoes around. Make sure they don't break. Cook them well.
• Alternatively, You Can bake the potatoes and veggies in oven or you can even air fry them using air-fryer.
• Dry achaari aloo will be ready in about 5-7 minutes. You can serve them as appetizer with green coriander chutney.

Gravy version

• Cut onions and tomatoes and keep them aside. Get all the whole spices and spice powders ready.
• Heat 2 tablespoon mustard oil in a pan. Add bay leaves, whole red chilies, clove, pepper, cinnamon, green cardamom, and asafoetida. Add chopped onion, sauté until the onions golden brown.
• Keep the flame low and add turmeric powder, red chili powder, coriander powder, garam masala and PUR Spices achaar masala and salt. Saute until the spices turn aromatic.
• Add chopped tomatoes and cook until the tomatoes turn soft and mushy.
• Let it cool down and puree the gravy to smooth. Clean out the pan and add pureed gravy. Cook for few minutes. Add cooked potatoes and veggies. Add crushed kasuri methi aka dry fenugreek leaves, and mix, taking care not to break the potatoes.
• Garnish with finely chopped coriander leaves.
• Enjoy with Roti, naan, paratha, or any Indian bread. Alternatively you can serve this as a side dish with Daal-Chawal.