Achari Aloo Recipe | Homemade Achari Aloo Recipe | Achar Aloo Recipe | How to Make Achari Aloo | Achari Aloo Spice Mix | Tandoori Achari Aloo | Achari Aloo Ki Sabzi |

 

Achari Aloo Recipe | Homemade Achari Aloo Recipe | Achar Aloo Recipe | How to Make Achari Aloo | Achari Aloo Spice Mix | Tandoori Achari Aloo | Achari Aloo Ki Sabzi | Here is a delicious recipe for Achari Aloo (potatoes with pickle spices):

Ingredients:

500g baby potatoes (or regular potatoes, cut into pieces)

2 tablespoons oil (mustard oil is preferred)

1 teaspoon mustard seeds

1 teaspoon fennel seeds (Saunf)

1/2 teaspoon fenugreek seeds (Methi)

1 teaspoon cumin seeds

1/2 teaspoon Nigella seeds (Kalonji)

1/4 teaspoon Asafoetida (Hing)

2-3 dried red chilies

1-2 green chilies, slit lengthwise

1 teaspoon ginger, finely chopped

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon Amchur (dry mango powder)

1/2 teaspoon Garam Masala

Salt to taste

2 tablespoons yogurt (optional, for tanginess)

Fresh coriander leaves for garnish

Homemade Achari Aloo Recipe

Instructions:

Prepare the Potatoes:

Boil the potatoes until they are tender (a fork should slide in easily), but ensure they do not become overly mushy. Peel them and set aside.

Heat the Oil:

Heat the mustard oil in a pan until it begins to smoke slightly (this removes the raw pungency of the oil). Let it cool down slightly, then reheat it over medium heat.

Add Whole Spices:

Add the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, Nigella seeds, and Asafoetida. Let them splutter.

Add Spices and Aromatics:

Add the dried red chilies, green chilies, and ginger. Sauté for one minute.

Add the Potatoes:

Add the boiled potatoes and sauté for 2-3 minutes to ensure they are well-coated with the spices.

Add Ground Spices:

Add the turmeric, red chili powder, coriander powder, and salt. Mix well.

Tanginess and Finishing Touches:

Lower the heat and add the yogurt (if using), amchur (dry mango powder), and garam masala. Stir gently, taking care not to break the potatoes. Cook for another 2–3 minutes until the flavors of all the spices have melded together.

Garnish:

Turn off the heat. Garnish with fresh green coriander leaves.

Serving Suggestions:

Serve piping hot with pooris or parathas or serve as a side dish alongside dal and rice.

Enjoy the tangy and spicy flavors of Achari Aloo!