Achari Aloo

4.34 from 9 votes

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).

Achari aloo masala served in a bowl.
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About Achari aloo

Achari Aloo Masala (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. 

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 dal roti or dal rice meal. 

This recipe is vegan and can be made gluten-free. You can double or triple it too.

If you want to try a few more easy and delicious potato recipes, then try these

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 Powder is a spice mix made using spices to make Indian-style pickles.

Make a big batch using my Achari Masala Powder recipe and keep using it to make various recipes.

I use this masala to make my Achari Chicken Curry, Achari Bhindi Masala, 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 chili 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, 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 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. 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.

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 powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri chilli powder
  • ½ teaspoon salt

and mix well.

Dry spice powders added to the pan.

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.

Pan covered with a lid.

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.

Ready achari aloo masala garnished with cilantro.

Frequently Asked Questions

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. Once the potatoes are tender, add 1 cup of water 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, and you should also skip adding it to achari masala.

Serving Suggestions

Achari Aloo Masala tastes great with any Indian flatbread such as Plain Tawa Paratha, Roti, Poori, Palak Puri, Bedmi Puri, Missi Roti, Lachha Paratha.

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

Storage Suggestions

Achari Aloo will easily last 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.

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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).
4.34 from 9 votes

Achari Aloo Recipe (Potato Sabzi With Indian Pickle Masala)

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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)
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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.

Video

YouTube video

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.

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
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Recipe Rating




9 Comments

  1. 4 stars
    normally people put small round potatoes for this recipe but you have sliced it nice idea, keep it up