Achari Aloo Sabzi Recipe- Potatoes Cooked In A Spicy Pickle Masala
A masaledar dish, Achari Aloo is a spicy and tangy dry potato sabzi that is spiced with the punjabi style pickle that is finished off with some coriander leaves and a splash of freshly squeezed lemon juice. Serve it along with Dal Tadka and Phulkas for a simple lunch meal.In association with Preethi Kitchen Appliances
Here is a lip smacking Achari Aloo Sabzi that is packed with flavours from a Punjabi Mango Pickle and cooked in an electric pressure cooker. The addition of jaggery lends to a balance of a delicious sweet and spicy taste that makes this dish stand out.
If you like this Aloo/Potato recipe, you can also try other Potato recipes as part of an Indian Lunch or Dinner:
- 4 Potatoes (Aloo) , peeled and diced
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin (Jeera) seeds
- 2 Dry red chillies
- 4 tablespoons Punjabi style mango pickle
- 1/2 teaspoon Jaggery
- 2 teaspoons Mustard oil
- 1 Onion , chopped
- 3 cloves Garlic , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 2 teaspoons Coriander (Dhania) Leaves , chopped
- Salt , to taste
How to make Achari Aloo Sabzi Recipe- Potatoes Cooked In A Spicy Pickle Masala
To begin making the Achari Aloo Sabzi recipe, first step is to prep all the ingredients. We are going to make this sabzi in a single pot in the electric pressure cooker.
Turn the electric pressure cooker on and change the mode to Saute Mode and allow the pressure cooker to preheat for 2 to 3 minutes.
Once the pan is preheated, add the oil, cumin seeds, asafoetida, red chillies and allow them to crackle. Add the garlic and onions and saute until the onions soften.
Now that the onions are soft, add the dry masalas-red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
Once the raw smell of maslas go away, add the pickle and jaggery and give it a good stir.
At this stage, add the potatoes and saute until everything is mixed well. Sprinkle a tablespoon of water into the electric pressure cooker.
Cover the electric pressure cooker and change the mode to manual and set the cooking time to 25 minutes.
Allow the Achari Aloo Sabzi to cook until the electric pressure cooker gets into the keep warm mode.
Once done and the pressure has released, open the pressure cooker, stir in the coriander leaves and give it a stir. Check the taste and adjust accordingly.
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.