Achaari Aloo is a dry potato dish, prepared by sautéing potatoes in pickling spices which makes them tangy and spicy.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 8 mins, Cooking – 12 mins, Total – 20 mins.
- Boiled Baby Potatoes – around 15 (peeled)
- Asafoetida a large pinch
- Cumin Seeds – 2 tsp
- Fennel Seeds – 1 tsp
- Black Mustard Seeds – 1 tsp
- Fenugreek Seeds – 1/4 tsp
- Nigella Seeds (Kalonji) – 1/2 tsp
- Turmeric Powder – 1/3 tsp
- Red Chilli Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Ginger – 1/2 inch (julienned)
- Mustard Oil – 2 tbsp
- Coriander Leaves for garnishing
- Salt to taste.
How to make Achaari Aloo:
- 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
- Let them cool down and then grind to a coarse powder. Keep aside
- 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
- Add 1 tsp cumin seeds and asafoetida, let it splutter
- 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
- Turn off the flame and add coriander leaves. Mix and your Achaari Aloo is ready.
- You can also use 4 medium-large potatoes instead of baby potatoes
- Pickle spices takes best in mustard oil, though you can use any other oil as well.