• Amita Garg

Achari aloo


Potato is the king of all vegetables. Achari Aloo is a Punjabi potato dish made using pickling spices. It is an easy and delicious recipe and can be served as a starter or as a side dish with the main course. It goes very well with Nan, chole bhatura or Kulcha. You can use readymade Pickle masala to make this recipe but actual flavor or taste I always prefer fresh homemade pickle masala.

Author Amita Garg

Preparation Time 10 minutes

Cooking Time 20 minutes

Total Time 30 minutes

Servings 2

Ingredients

  • 3 tbsp Mustard Oil

  • 1/4 tsp Hing

  • 1/2 tsp Cumin Seeds

  • 1 tsp Ginger Grated

  • 1 Green Chilli Chopped

  • 500 g Potatoes Peeled and cut into cubes

  • 1/2 tsp Turmeric Powder

  • 1 tsp Kashmiri Red Chilli Powder

  • 2 tbsp Achari Masala

  • Salt to taste

  • 2 tab Sp. Tamarind pulp

  • 2 tbsp Coriander Chopped

For Achari Masala recipe click https://bit.ly/2Tk7RxP

How to Cook-

  1. Heat mustard oil in a pan.

  2. Add hing and cumin seeds.

  3. When cumin seeds crackle, add ginger and green chilli and fry for a few seconds.

  4. Add potatoes and fry on low heat, till crisp and brown.

  5. Now add achari masala, turmeric powder, red chili powder, and salt and mix well.

  6. Cover and cook on low heat until potatoes are well cooked, Keep stirring in between till potatoes get well coated with the spices.

  7. Add tamarind pulp and mix very well.

  8. Add fresh coriander and mix well.

  9. Serve hot with Phulka, nan, or Dal rice.

Step By Step Recipe of Achari Aloo:

Heat mustard oil in a pan. Add hing and cumin seeds. When cumin seeds crackle, add ginger and green chilli and fry for a few seconds. Add potatoes and fry on low heat, till crisp and brown.

Now add achari masala, turmeric powder, red chili powder, and salt and mix well. Cover and cook on low heat until potatoes are well cooked, Keep stirring in between till potatoes get well coated with the spices. Add tamarind pulp and mix very well. Add tamarind pulp and mix very well. Add fresh coriander and mix well.

Serve hot with Phulka, nan, or Dal rice.


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