Achari Aloo is a Punjabi potato dish made using pickling spices. The slightly tangy and spicy flavours make this dish very special and in all of Aloo Recipes, this one is my absolute fav. You can pair it with any Indian bread for a hearty meal. Here is how to make it.
Potatoes are loved by everyone, don’t you agree?
It is one of those vegetables that is so versatile, that it tastes good in almost every form.
The reason I make Aloo or Potatoes so often is that my kiddo loves it.
And therefore, I always prepare a variation of Aloo Sabzi and Curries and pack in his Lunch Box.
This time I thought of surprising him with a better version of Aloo Ki Sabzi and thus I prepared Achari Aloo.
To my surprise, the tiffin came back empty, and as soon as he entered the house he started praising how good the Sabzi was.
Recently I made Achari Paneer, and I had some masala left and that’s what I used in this sabzi.
The tangy and very slightly bitter flavor that this Achari masala gives to the dishes is very tempting.
And from that day I usually make my Achari Masala in bulk and refrigerate it for a few months and whenever I crave for this chatpata curry, all I need to do is to add a few teaspoons of this masala to the regular gravy and I get a different style of gravy in no extra time.
This aloo recipe is also a part of a thali meal at one of the local joints and they serve it with Chole Bhature as a side dish.
I am in love with their version and always wanted to make my own for long.
So, if you are planning to make Aloo Ki Sabzi, do try this spicy and tangy version of the same.
It is easy, quick, and takes very little time, making it apt for your everyday meals.
What is Achari Aloo?
A simple everyday Potato Sabzi where potatoes are cut into wedges and then cooked along with ginger, green chillies, achari masala powder, red chilli powder, turmeric powder and dry mango powder.
All the spices combined give this stir fry a delicious spicy and tangy taste.
If you like it tangier, you can even squeeze some lemon juice on top.
And yes, don’t forget to garnish it with some finely chopped coriander leaves, along with freshness it also adds beautiful color to the sabzi.
You can also serve it as a side dish with Dal and Steamed Rice.
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Step by Step Recipe
Heat mustard oil in a pan.
When the oil is hot, add hing and cumin seeds. Let the cumin seeds crackle for a few seconds.
Add ginger and green chilli and fry for a few seconds.
Add potato wedges and fry for a minute.
Now add achari masala, turmeric powder, red chilli powder and salt and mix well.
Cover and cook on low heat until potatoes are done. Add little water in between if the masala is getting dry.
Add dry mango powder and fresh coriander and mix well. Serve hot with Phulka and Dal.
Achari Aloo Recipe
- 3 tbsp Mustard Oil
- ¼ tsp HIng
- ½ tsp Cumin Seeds
- 1 tsp Ginger (Grated)
- 1 Green Chilli (Chopped)
- 500 g Potatoes (Peeled and cut into thin wedges)
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 2 tbsp Achari Masala
- Salt to taste
- 1 tsp Dry Mango Powder
- 2 tbsp Coriander (Chopped)
- Heat mustard oil in a pan.
- When the oil is hot, add hing and cumin seeds.
- Let the cumin seeds crackel for a few seconds.
- Add ginger and green chilli and fry for a few seconds.
- Add potato wedges and fry for a minute.
- Now add achari masala, turmeric powder, red chilli powder and salt and mix well.
- Cover and cook on low heat un till potatoes are done.
- Add little water in between if the masala is getting dry.
- Add dry mango powder and fresh coriander and mix well.
- Serve hot with Phulka and Dal.