Achari Aloo Masala (Aloo Achari) is a North Indian style potato dish made using Indian pickling spices. It is spicy, and tangy, and can be served with parathas for breakfast or as a side dish with your everyday meals. Here is how to make it (vegan).
About Achari aloo
Achari Aloo Masala (Aloo Achari) is a North Indian dry potato sabzi where potato wedges are cooked with Achari masala powder (Indian pickling spice mix). It is spicy, and tangy, and comes together in less than 30 minutes.
Indian pickle masala (spice blend) is mostly used to make pickles like mango pickle, lemon pickle, etc, but you can also use this pickle masala to make achari aloo recipe.
Serve this vegan potato stir fry with parathas for breakfast or pack it in your school or office lunch boxes. It also makes a great side dish with your simple meal of dal roti or dal rice.
This recipe is vegan and can be made gluten-free. You can double or triple it too.
Want to try a few more easy and delicious potato recipes, then try these
- Aloo Matar
- Vrat Wale Sookhe Aloo
- Rajasthani Jaiphali Aloo
- Aloo Vindaloo
- Aloo Capsicum
- Aloo Palak
- Aloo Methi
Potatoes – You can use any potatoes that are easily available. If using regular potatoes, cut them into thin wedges, and if using baby potatoes, cut them in half.
Make sure to soak the cut potatoes in water until ready to use to avoid their blackening due to oxidation.
Achari Masala Powder is a spice mix made using spices that are used to make Indian-style pickles.
Make a big batch using my Achari Masala Powder recipe and keep using it to make various recipes.
Other Spice Powders – You will also need other spice powders such as turmeric powder, Kashmiri red chilli powder, salt, and dry mango powder.
Oil – This achari aloo sabzi tastes best when cooked in mustard oil. If mustard oil is not easily available, then use any cooking oil like vegetable oil, sunflower oil, canola oil, etc.
Other Ingredients – You will also need asafetida (hing), cumin seeds, fresh ginger, green chillies, and cilantro (fresh coriander leaves).
How To Make Achari Aloo Masala
Peel 1 lb (500 g) potatoes using a vegetable peeler and cut them into ½ inch thick wedges. Soak the potatoes in water until ready to use to prevent blackening from oxidation.
Grate a small piece of ginger. You need 1 teaspoon of grated ginger.
Chop a small green chili. You can adjust the chili according to your taste.
Chop a handful of cilantro. You need 2 tablespoon of chopped cilantro.
Gather the remaining ingredients.
Make The Achari Aloo
Heat 3 tablespoon mustard oil (or any other oil) in a pan over medium-high heat.
When the oil is hot, add ¼ teaspoon asafetida and ½ teaspoon cumin seeds and let them crackle for 5-6 seconds.
Add 1 teaspoon grated ginger and 2 teaspoon chopped green chili and fry for 8-10 seconds. Stir frequently.
Add potato wedges to the pan and fry for a minute.
- 2 tablespoon achari masala powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chilli powder
- ½ teaspoon salt
and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook until the potatoes are tender (10-12 minutes).
Add a little water in between if the masala is drying. Stir a few times while cooking.
Once the potatoes are cooked well, add 1 teaspoon dry mango powder and 2 tablespoon chopped cilantro and mix well.
Check for salt and add more if needed.
Serve hot with phulka and dal.
Frequently Asked Questions
To make this dish with curry, add ½ cup tomato puree before adding the potatoes and cook for 3-4 minutes. Keep the remaining recipe and ingredients the same. Add 1 cup of water once the potatoes are tender and bring the curry to a boil.
I have used asafoetida (hing) in this recipe which is not gluten-free. You can skip it to make the dish gluten-free. Make sure to skip adding it to achari masala as well.
You can also serve it as a side dish with Dal and Plain Rice.
Achari Aloo will easily last for about 4 to 5 days in the refrigerator. Store it in a clean and dry container with a tight lid.
Reheat in the microwave or pan before serving. Sprinkle a little water on top while reheating, to add a little moisture.
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Achari Aloo Recipe (Potato Sabzi With Indian Pickle Masala)
- 3 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped green chilies
- 1 pound potatoes (500 g, peeled and cut into ½ inch thick wedges)
- 2 tablespoons achari masala powder (recipe to make it is in the notes)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
- 1 teaspoon dry mango powder (amchoor)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add asafetida and cumin seeds and let them crackle for 5-6 seconds.
- Add ginger and green chili and fry for 8-10 seconds. Stir frequently.
- Add potato wedges to the pan and fry for a minute.
- Now add achari masala powder, turmeric powder, Kashmiri red chili powder, and salt and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook until the potatoes are tender (10-12 minutes).
- Add little water in between if the masala is drying. Stir a few times while cooking.
- Once the potatoes are cooked well, add dry mango powder and cilantro and mix well.
- Check for salt and add more if needed.
- Serve hot with phulka and dal.