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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Achari Aloo Masala

    Published: Oct 19, 2021 | Last Updated On: Oct 20, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Achari Aloo Masala

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    Achari Aloo Masala (Aloo Achari) is a Punjabi potato dish made using Indian pickling spices. It is spicy, tangy, and can be served with parathas for breakfast or as a side dish with your everyday meals. Here is how to make it.

    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, and Aloo Methi.

    Achari aloo masala served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Achari Aloo Masala
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Punjabi Achari Aloo Masala (Aloo Achari) is a North Indian dry potato sabzi where potato wedges are cooked with Achari masala (Indian pickling spice mix). It is spicy, 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. 

    Ingredients

    Achari aloo ingredients.
    Achari aloo ingredients.

    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 – Achari masala is a spice mix made using spices that are used to make Indian-style pickles.

    Make a big batch using my Achari Masala recipe and keep using it to make various recipes. I have mentioned the recipe below.

    I use this masala to make my Achari Chicken, Achari Bhindi, Achari Paneer, Achari Gobi, Achari Paneer Tikka, Achari Chana Pulao, Achari Turai, and Achari Chole.

    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 vegetable oil like 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

    Preparation

    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.

    Potatoes peeled and cut into thin wedges.

    Grate a small piece of ginger. We 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 (coriander). We 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 (hing) and ½ teaspoon cumin seeds and let them crackle for 5-6 seconds.

    Asafetida and cumin seeds added to hot oil.

    Add 1 teaspoon grated ginger and 2 teaspoon chopped green chili and fry for 8-10 seconds. Stir frequently.

    Ginger and green chili added to the pan.

    Add potato wedges to the pan and fry for a minute.

    Potato wedges added to the pan.

    Now add 2 tablespoon achari masala, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri chilli powder, and ½ teaspoon salt, and mix well.

    Note – The recipe to make achari masala is mentioned below.

    Dry spice powders added to the pan.

    Cover the pan with a lid and cook on low heat until the potatoes are tender (10-12 minutes).

    Pan covered with a lid.

    Add 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 (coriander) and mix well.

    Check for salt and add more if needed.

    Serve hot with phulka and dal.

    Ready achari aloo masala garnished with cilantro.

    Frequently Asked Questions

    How to make Achari Masala?

    This spice mix is made using 5 main spices – fennel seeds, cumin seeds, nigella seeds, mustard seeds, and fenugreek seeds. Other than these, a few more ingredients are used to make this masala more flavorful. This recipe makes approximately 1 cup of achari masala. You can easily scale down the recipe. Here is the recipe to make it.

    Ingredients

    16-18 Kashmiri dry red chilies
    2 tablespoons coriander seeds (dhaniya)
    2 teaspoons black nigella seeds (kalonji)
    6 tablespoons fennel seeds (saunf)
    4 tablespoons mustard seeds( sarson)
    1 teaspoon fenugreek seeds (methi)
    6 tablespoons cumin seeds (jeera)
    4 tablespoons salt
    1 teaspoon turmeric powder
    1 teaspoon asafetida (hing)
    4 teaspoons dry mango powder (amchoor)

    Method

    Add Kashmiri dry red chilies, coriander seeds, nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, cumin seeds to a pan, and dry roast on medium heat until browned and fragrant (8-10 minutes). Keep stirring while roasting.
    Remove the pan from the heat and cool the ingredients completely.
    Add the roasted ingredients to a grinder or a food processor along with salt, turmeric powder, asafetida, and dry mango powder.
    Grind to make a slightly coarse powder. Store the masala in an airtight container at room temperature for up to 2 months. Use as required.


    For a detailed version, find my recipe here – Homemade Achari Masala. 

    How to make achari aloo with curry?

    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.

    Is achari aloo gluten free?

    I have used asafoetida (hing) in this recipe which is not gluten-free. You can skip it to make the dish gluten-free.

    Serving Suggestions

    Achari Aloo Masala tastes great with any Indian flatbread like Tawa Paratha, Roti, Puri, Palak Puri, Bedmi Puri, Missi Roti, Laccha Paratha.

    You can also serve it as a side dish with Dal and Plain Rice. 

    Storage Suggestions

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Achari Aloo is a Punjabi potato dish made using Indian pickling spices. It is spicy, tangy, and can be served with parathas for breakfast or as a side dish with your everyday meals. Here is how to make it.

    Achari Aloo Masala Recipe (Aloo Achari)

    Achari Aloo Masala (Aloo Achari) is a Punjabi potato dish made using Indian pickling spices. It is spicy, tangy, and can be served with parathas for breakfast or as a side dish with your everyday meals. Here is how to make it.
    4.34 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 180kcal
    Author: Neha Mathur

    Ingredients 

    • 3 tablespoons mustard oil (or any other cooking oil)
    • ¼ teaspoon asafetida (hing)
    • 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 (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 (coriander)
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    Instructions

    • Heat oil in a pan over medium-high heat.
    • When the oil is hot, add asafetida (hing) 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, turmeric powder, Kashmiri red chili powder, and salt and mix well.
    • Cover the pan with a lid and cook on low heat 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 (coriander) and mix well.
    • Check for salt and add more if needed.
    • Serve hot with phulka and dal.

    Video

    https://www.youtube.com/watch?v=YfFsDri6q0M

    Notes

    Do not overcook the potatoes otherwise, they will become mushy.
    Make sure to soak the cut potatoes in water until ready to use to avoid their blackening due to oxidation.
    Achari Masala is made using 5 main spices – fennel seeds, cumin seeds, nigella seeds, mustard seeds, and fenugreek seeds. Other than these, a few more ingredients are used to make this masala more flavorful. This recipe makes approximately 1 cup of achari masala. You can easily scale down the recipe. Here is the recipe to make it.
    Achari Masala Recipe
    Ingredients
    16-18 Kashmiri dry red chilies
    2 tablespoons coriander seeds (dhaniya)
    2 teaspoons nigella seeds (kalonji)
    6 tablespoons fennel seeds (saunf)
    4 tablespoons mustard seeds( sarson)
    1 teaspoon fenugreek seeds (methi)
    6 tablespoons cumin seeds (jeera)
    4 tablespoons salt
    1 teaspoon turmeric powder
    1 teaspoon asafetida (hing)
    4 teaspoons dry mango powder (amchoor)
    Method
    Add Kashmiri dry red chilies, coriander seeds, nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, cumin seeds to a pan, and dry roast on medium heat until browned and fragrant (8-10 minutes). Keep stirring while roasting.
    Remove the pan from the heat and cool the ingredients completely.
    Add the roasted ingredients to a grinder or a food processor along with salt, turmeric powder, asafetida, and dry mango powder.
    Grind to make a slightly coarse powder. Store the achari masala in an airtight container at room temperature for up to 2 months. Use as required.

    Nutrition

    Calories: 180kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 569mg | Fiber: 3g | Vitamin A: 255IU | Vitamin C: 20.7mg | Calcium: 49mg | Iron: 4.9mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. PRANITA DESHPANDE

      January 21, 2018 at 6:03 pm

      VERY NICE RECIPE, I WILL MADE IT TOMORROW.

      Reply
      • Neha Mathur

        January 22, 2018 at 2:07 am

        Do try.

        Reply
    2. chethan m

      April 08, 2018 at 11:26 am

      4 stars
      normally people put small round potatoes for this recipe but you have sliced it nice idea, keep it up

      Reply
      • Neha Mathur

        April 09, 2018 at 3:21 am

        Thnx 🙂

        Reply
        • 911sherlock

          June 03, 2020 at 6:23 pm

          5 stars
          Made it with cubed potatoes, huge hit!! Have made it several times since then 🙂

          Reply
          • Neha Mathur

            June 05, 2020 at 1:23 am

            Very good to hear ths!

            Reply
    3. Yamini

      November 11, 2018 at 12:09 pm

      What is achari masala? How to make it?

      Reply
      • Neha Mathur

        November 12, 2018 at 1:23 pm

        There is a link to Achari Masal recipe in the post. Please click on that and it will take you to the recipe.

        Reply

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