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.
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.
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About This Recipe
Punjabi Achari Aloo (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.
Serve this vegan potato stir fry with parathas for breakfast or pack 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
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 – Other than Achari masala, you will also need other spice powders such as turmeric powder, Kashmiri red chili powder, salt, and dry mango powder.
Oil – This sabzi tastes best when cooked in mustard oil. If mustard oil is not easily available, then use any vegetable oil.
Other Ingredients – You will also need asafetida (hing), cumin seeds, fresh ginger, green chili, and cilantro (coriander).
How To Make Achari Aloo
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.
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.
Add 1 teaspoon grated ginger and 2 teaspoon chopped green chili and fry for 8-10 seconds.
Add potato wedges to the pan and fry for a minute.
Now add 2 tablespoon achari masala, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and salt to taste 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. Keep stirring 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.
Serve hot with phulka and dal.
Frequently Asked Questions
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. Here is the recipe to make it.
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.
For a detailed version, find my recipe here – Homemade Achari Masala.
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.
Serving Suggestions
Achari Aloo tastes great with Tawa Paratha, Roti, Puri, Palak Puri, Bedmi Puri, Missi Roti, Laccha Paratha, or any other Indian bread that you prefer.
You can also serve it as a side dish with Dal and Steamed 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
Achari Aloo Recipe
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
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- salt to taste
- 1 teaspoon dry mango powder (amchoor)
- 2 tablespoons chopped cilantro (coriander)
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.
- 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. Keep stirring a few times while cooking.
- Once the potatoes are cooked well, add dry mango powder and cilantro (coriander) and mix well.
- Serve hot with phulka and dal.
