Achari Aloo 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.

Swathy Nandhini
Achari Aloo Recipe- Potatoes Cooked In A Spicy Pickle Masala
233 ratings.

A tangy and spicy dish, Achari Aloo is full of flavour. The potatoes are boiled and stir fried with onion, garlic and spiced with punjabi pickle masala. This recipe can be served along with a simple dal tadka and phulka or use it as a filling to make chapathis rolls/ frankies.  

Serve Achari Aloo along with Phulka, Punjabi Dal Tadka and Kachumber Salad for a simple weekday meal.

If you like this Aloo/Potato recipe, you can also try other Potato recipes as part of an Indian Lunch or Dinner:

  1. Potato Vindaloo Recipe
  2. Aloo Chaat Recipe
  3. Tamarind Chilli Potato Recipe

Course: Dinner
Diet: Vegetarian
Prep in

15 M

Cooks in

15 M

Total in

30 M


4 Servings


  • 4 Potatoes (Aloo)
  • 1/2 teaspoon Asafoetida (hing)
  • 1 teaspoon Cumin (Jeera) seeds
  • 2 Dry red chillies
  • 4 tablespoons Pickle
  • 1/2 teaspoon Jaggery
  • 2 teaspoons Mustard oil , as required
  • 1 tablespoon Lemon juice
  • 1 Onion , sliced
  • 3 cloves Garlic , sliced
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Cumin (Jeera) powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Black pepper powder
  • 2 teaspoons Coriander (Dhania) Leaves , chopped
  • Salt , to taste

How to make Achari Aloo Recipe- Potatoes Cooked In A Spicy Pickle Masala

  1. To begin making the Achari Aloo recipe, wash and boil potatoes in a pressure cooker. 

  2. Pressure cook for 3-4 whistles, turn off the flame and allow the pressure to release naturally. 

  3. Drain the potatoes and peel the skin and chop into small pieces.

  4. Heat oil in a wok/kadhai on medium flame, add oil. To the hot oil, add asafoetida, cumin seeds and red chili 

  5. Once the spices begin to sizzle, add the garlic and onions. Saute until the onions turns into a deep brown. 

  6. Now that the onions are soft, add the dry masalas-red chili powder, cumin powder, garam masala powder, pepper powder and salt. Mix well. 

  7. Once the raw smell of maslas go away, add the pickle and jaggery and give it a good stir. 

  8. At this stage, add the potatoes and saute until everything is mixed well.

  9. Turn off the flame, squeeze lemon juice and garnish with coriander leaves.

  10. Serve Achari Aloo along with PhulkaPunjabi Dal Tadka and Kachumber Salad for a simple weekday meal.

Swathy Nandhini

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Last Modified On Thursday, 13 September 2018 19:45
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