Achaari Aloo

Another recipe with aloo. I keep trying different recipes with potatoes, maybe it’s because I always have an extra space in my heart and tummy for them.. This time with a pickling taste. Hope you enjoy it!!!

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 10 mins, Total – 15 mins

Servings: 2


  1. Potatoes – 4 medium (boiled and cut into cubes)
  2. Cumin seeds – 1 tsp
  3. Mustard seeds – 1/2 tsp
  4. Black cumin seeds (Kalonji) – 1/2 tsp
  5. Black Mustard seeds – 1 tsp
  6. Fennel seeds – 1 tsp
  7. Turmeric powder – 1/2 tsp
  8. Red Chilli powder – 1/4 tsp
  9. Coriander powder – 1/2 tsp
  10. Ginger – 2 inch
  11. Green Chillies – 2
  12. Red Chillies – 2
  13. Mustard oil – 2 tbsp (you can use any other oil as well)
  14. Coriander leaves – 1 tbsp
  15. Salt to taste

How to make Achaari Aloo:

  1. Roast cumin seeds, mustard seeds, black cumin seeds, black mustard seeds and fennel seeds on a tawa or a pan for 2-3 mins. Do not over roast them
  2. Once cooled grind them to make a coarse powder. Keep aside the achari masala
  3. In the same jar add ginger and green chillies. Make a fine paste
  4. Heat oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil aroma
  5. Add red chillies. Saute for a few seconds
  6. Add the ginger and green chilli paste. Saute for a few seconds
  7. Add achari masala. Saute for a more seconds and add boiled potatoes. Mix well
  8. Add turmeric powder, red chilli powder, coriander powder and salt. Mix well
  9. Cook on medium flame for 5-7 mins. Keep sauteing in between
  10. Your Achaari Aloo is ready. Garnish with coriander leaves
  11. Serve hot with Phulkas!!!

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