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

Ingredients:

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.

Tips:

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.