Achari Aloo Recipe
Bring the bold flavors of Indian pickles achar to your plate with this irresistible Achari Aloo recipe. Baby potatoes are tossed in a fiery blend of mustard seeds, fennel, nigella seeds kalonji, and turmeric, then simmered in a tangy yogurt based gravy infused with the punch of pickle spices. The result A dish that’s crispy on the outside, soft on the inside, and packed with the perfect balance of heat, tang, and aroma A quick yet flavorful side dish, Achari Aloo pairs perfectly with parathas, steamed rice, or even as a standalone snack. Garnish with fresh coriander and a squeeze of lemon for an extra zing
Ingredients For Achari Masala
1 Tablespoon cumin seeds
2 Tablespoon fennel seeds
1/2 Tablespoon mustard seeds
A pinch fenugreek seeds
3 NOS Kashmiri red chili
A pinch salt
2 Tablespoon dry mango powder
1/2 Tablespoon black salt
Ingredients For Gravy
2 Tablespoon mustard oil
1/2 Tablespoon cumin seeds
1/2 Tablespoon mustard seeds
1/2 Tablespoon kaloji
3 NOS chopped onion
2 Tablespoon garlic ginger green chili paste
2 Tablespoon achari masala
1/2 Tablespoon turmeric powder
1 Tablespoon Kashmiri red chili powder
1 Tablespoon coriander powder
1/2 Tablespoon hot red chili powder
2 Tomatoes puree
3/5 Cup curd whisked
Salt a pinch
Frying Potato
4 Medium size potato
As needed oil
Tossing Veggies
2 NOS sliced green chili
1 Tablespoon chopped garlic
1 Medium size onion petals
1 Medium size tomato petals
1 Medium size capsicum diced
Final Ingredients
A handful ginger julienne
1/2 Tablespoon achary masala
A large pinch kasuri methi
2-3 Tablespoon fresh cream
As needed fresh coriander
If needed salt
A pinch garam masala powder
Step:1
Set a small pan over high flame and let it get hot , then lower the flame and add all the whole spices and dry roast over low flame while stirring continuously until fragrant then transfer them into a bowl and let them cool down completely
Step:2
Add the toasted spices into a small mixer jar and add the powdered spices , grind it into a coarse powder , you can also use a mortar pestle , achari masala is ready
Step:3
Set a kadhai or deep pan over high flame and let it get hot , further add mustard oil and heat it until it start smoking then lower the flame and add cumin , kalonji , mustard seeds and onion , stir well and cook over high flame until the onion turn light golden brown
Step:4
Further add ginger garlic green chili paste and cook further until the onion turn golden brown , you can add a splash of water if it gets to dry
Step:5
Lower the flame and add all the powdered spices , achari masala , stir well and add a splash of hot water and cook over high flame until the oil gets separated . Then lower the flame and add tomato puree , curd and stir it continuously until everything gets mixed , then set the flame to high and cook for 3-4 minutes , then cover and let the gravy cook until you fry the potatoes and saute the veggies
Step:6
Set a fry-pan on the side over high flame , add oil to shallow fry the potatoes and let it get hot . I prefer to cut the potatoes into thick batons for this recipe but you can also cut them into dices or cubes
Step:7
Once the oil gets hot add the potatoes and cook over medium high flame while stirring at intervals until they are almost cooked and turn golden brown . Transfer the fried potatoes into a sieve
Step:8
After frying the potatoes also check the gravy once , stir it well and add a splash of hot water if it has become to dry . Cover and let it cook over low flame
Step:9
Remove the excess oil form the pan and add the sliced green chili and garlic , saute briefly over high flame then add all the cut veggies and toss over high flame for 3 minutes , transfer into a bowl and set the veggies aside as well
Step:10
Check the gravy , the oil should be separated stir it well and add the potatoes and the veggies along with ginger julienne , achari masala and the remaining final ingredients , you can add some hot water so that all the ingredients , you can add some hot so that all the ingredients mix well
Step:11
Bring the gravy to a simmer and cook for 3-4 minutes , taste and adjust salt if needed and you can also add a pinch of garam masala
Step:12
Your delicious , dhaba style achari aloo is ready serve it with rumali roti or tandori roti and enjoy it
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