Achari Aloo Recipe
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Achari aloo (aloo achari) is a North Indian dry potato sabzi in which potato wedges are cooked with achari masala powder (an Indian pickling spice mix). It is spicy and tangy and comes together in less than 30 minutes. Serve it with parathas for breakfast or as a side dish with chole bhature or your everyday meals. Here is how to make it.
If you want to try a few more easy and delicious potato recipes, then try these: Aloo matar, vrat wale sookhe aloo, jaiphali aloo, aloo anardana, and aloo vindaloo.
Quick Look: Achari Aloo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: Approx. 180 per serving
Dietary Info: Vegan. Can be easily made gluten-free (skip hing in the recipe and the achari masala).
Skill Level: Easy
Tools Needed: Pan with a tight-fitting lid, vegetable peeler.
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Table of Contents
In North India, the chola bhatura thali comes with pickle, fried chilies, and a tangy, spicy potato sabji. This sabji pairs very well with bhature and takes the entire chole bhature experience to the next level. This sabji is achari aloo.
Now, whenever I make chole bhature at home, I always make this delicious sabji to go along. My recipe is very close to the sabji you get at Haldiram’s. Do try it.
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 prevent blackening from oxidation.
- Achari Masala Powder is a spice blend made from various spices, used to make Indian-style pickles. It has mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, etc., which give the pickles a unique taste. Make a big batch using my achari masala powder recipe, and keep using it in various recipes. You can also buy this masala from any Indian grocery store. I also use this masala to make my achari chicken curry, achari bhindi masala, achari gobi, achari turai, and achari chole.
- Other Spice Powders – You will also need spices such as turmeric powder, Kashmiri red chili powder, salt, and dry mango powder (amchoor).
- Oil – This achari aloo sabzi tastes best when cooked in mustard oil. If mustard oil is not easily available, you can use any cooking oil, such as light olive oil, sunflower oil, or canola oil.
- Other Ingredients – You will also need asafetida (hing), cumin seeds, fresh ginger, green chilies, and cilantro (fresh coriander leaves).
How To Make Achari Aloo Curry
Preparation
Peel 1 lb (500 g) of potatoes with a vegetable peeler, then 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
Step 1: Heat 3 tablespoons of 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.
Step 2: Add 1 teaspoon of grated ginger and 2 teaspoons of chopped green chili, and fry for 8-10 seconds. Stir frequently.
Step 3: Add potato wedges to the pan and fry for a minute.
Step 4: Now add the following ingredients and mix well.
- 2 tablespoon achari masala powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon salt
Step 5: 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.
Step 6: Once the potatoes are well cooked, add 1 teaspoon of dry mango powder and 2 tablespoons of chopped cilantro, and mix well. Check for salt and add more if needed. Serve hot.
Achari Aloo FAQs
To make this dish with curry, add ½ cup of tomato puree before adding the potatoes, then cook for 3-4 minutes. Keep the remaining recipe and ingredients the same. Once the potatoes are tender, add 1 cup of water 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, and you should also omit it from the achari masala.
Serving Suggestions
This sabji is typically served with Punjabi Chole and bhature, but it also tastes great with any Indian flatbread, such as Roti, Poori, Missi Roti, and Lachha Paratha.
You can serve it with Tawa Paratha for breakfast, or pack it in your school or office lunch boxes. It also makes a great side dish with your simple dal roti or dal rice meal.
Storage Suggestions
Achari Aloo can be easily stored for 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 moisture.
I do not recommend freezing them as the texture of the potatoes becomes weird once you thaw them.
Other North Indian Sabji Recipes We Recommend
Veg Curries
Guava Curry Recipe (Amrood Ki Sabji)
Veg Curries
Haldi Ki Sabji Recipe (Fresh Turmeric Sabzi)
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Achari Aloo Recipe (Indian Pickle-Spiced Potato Curry)
Ingredients
- 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)
Instructions
- 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.
What is achari masala? How to make it?
There is a link to Achari Masal recipe in the post. Please click on that and it will take you to the recipe.
https://www.whiskaffair.com/achari-masala/
Here is the link. I had to look for it for a while as well.
normally people put small round potatoes for this recipe but you have sliced it nice idea, keep it up
Thnx 🙂
Made it with cubed potatoes, huge hit!! Have made it several times since then 🙂
Very good to hear ths!
VERY NICE RECIPE, I WILL MADE IT TOMORROW.
Do try.