Achari Aloo Recipe
Achari Aloo Masala (Aloo Achari) is a North Indian style potato dish made using potatoes and 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.
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)
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
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
