Achar Aloo choley

Ingredients
2 medium sized potato
1 can chickpeas
2 heaping tablespoons of achar: Ahmed mixed pickle … if can’t find Ahmed, National mixed pickle. If not that, Shan. Don’t get Patak. UPDATE: I like Shan best
1/2 tablespoon kolanji (black onion seeds)
1 tsp red chili powder (I’d up this to 1.5 next time) UPDATE: using desi chili powder, ok to use less than 1.5
1/2 tsp haldi (turmeric)
1.5 tsp salt
2 tablespoon oil

Instructions

• Wash potatoes, then peel, then chop. Feel free to leave a little skin
• Put oil in pot heat over medium until hot.
• Add potato, all chickpeas, kolanji, mix up. Add laal mirchi, haldi, salt, mix up.
• Add enough water to just barely cover everything
  • I added the chickpeas with the liquid in the can, so only took another can’s worth of water for me
• Cover and cook over medium heat.
• Check in ~20 minutes, potato should be soft (chickpeas too). Once potato is soft, add 2 very full tablespoons of achar. As soon as you add achar, it’ll thicken.
• Cook for 1-2 more minutes after added achar. If it hasn’t thickened, cook for a little longer until it thickens.