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.
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.
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)
- 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
To begin making the Achari Aloo recipe, wash and boil potatoes in a pressure cooker.
Pressure cook for 3-4 whistles, turn off the flame and allow the pressure to release naturally.
Drain the potatoes and peel the skin and chop into small pieces.
Heat oil in a wok/kadhai on medium flame, add oil. To the hot oil, add asafoetida, cumin seeds and red chili
Once the spices begin to sizzle, add the garlic and onions. Saute until the onions turns into a deep brown.
Now that the onions are soft, add the dry masalas-red chili powder, cumin powder, garam masala powder, pepper 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.
Turn off the flame, squeeze lemon juice and garnish with coriander leaves.
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.