Achaari Aloo

Achaari Aloo is a dry potato dish, prepared by sautéing potatoes in pickling spices which makes them tangy and spicy.

Also try: Jeera Aloo or Aloo Tamatar.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 8 mins, Cooking – 12 mins, Total – 20 mins.

Servings: 2


  1. Boiled Baby Potatoes – around 15 (peeled)
  2. Asafoetida a large pinch
  3. Cumin Seeds – 2 tsp
  4. Fennel Seeds – 1 tsp
  5. Black Mustard Seeds – 1 tsp
  6. Fenugreek Seeds – 1/4 tsp
  7. Nigella Seeds (Kalonji) – 1/2 tsp
  8. Turmeric Powder – 1/3 tsp
  9. Red Chilli Powder – 1/2 tsp
  10. Coriander Powder – 1 tsp
  11. Ginger – 1/2 inch (julienned)
  12. Mustard Oil – 2 tbsp
  13. Coriander Leaves for garnishing
  14. Salt to taste.

How to make Achaari Aloo:

  1. Heat a pan and add fenugreek seeds, nigella seeds, black mustard seeds, fennel seeds and 1 tsp of cumin seeds. Dry roast for 2-3 mins or until fragrant, don’t turn it black
  2. Let them cool down and then grind to a coarse powder. Keep aside
  3. Heat mustard oil in a kadai or a pan and let it smoke, then turn the flame to low and add a pinch of salt, it helps in removing the mustard oil aroma
  4. Add 1 tsp cumin seeds and asafoetida, let it splutter
  5. Add potatoes & ginger and saute; now add roasted spices, turmeric powder, red chilli powder, coriander powder and salt. Mix and saute on medium flame for around 5 mins, potatoes will turn a little crispy as well
  6. Turn off the flame and add coriander leaves. Mix and your Achaari Aloo is ready.


  1. You can also use 4 medium-large potatoes instead of baby potatoes
  2. Pickle spices takes best in mustard oil, though you can use any other oil as well.


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