Achaari Aloo

Achaari Aloo is a dry potato dish, prepared by cooking potatoes in the pickling spices. It has the tangy and spicy flavor. I cooked it in mustard oil to have the rich pickle like flavor, you can use any other oil as well.

Also try: Dum Aloo or Jeera Aloo.

Course: Main Course

Cuisine: North Indian

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

Servings: 2


  1. Potatoes – 4 medium (boiled, peeled 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 – 1/2 tsp
  9. Coriander Powder – 1 tsp
  10. Ginger – 1 inch
  11. Green Chillies – 2
  12. Dry Red Chillies – 2
  13. Mustard oil – 3 tbsp (you can use any other oil as well)
  14. Coriander leaves – for garnishing
  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. Let them cool down. Then grind to make a coarse powder. Keep aside
  3. Add ginger and green chillies to a grinding jar. Make a fine paste. Keep aside
  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 dry red chillies. Saute for a few seconds
  6. Add the ginger and green chilli paste. Saute for a few seconds
  7. Add prepared ground masala. Saute for a more seconds
  8. Add boiled potatoes, turmeric powder, red chilli powder, coriander powder and salt. Mix well
  9. Cook on medium flame for 8-10 mins. Stirring occasionally
  10. Your Achaari Aloo is ready. Garnish with coriander leaves
  11. Serve hot with Phulkas!!!

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