Achari Aloo / Spicy Pickled Baby Potato | How to make Achari Aloo / Spicy Pickled Baby Potato

1 review
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ByPoonam Bachhav
Created on 24th May 2017
  • Achari Aloo / Spicy Pickled Baby Potato, How to make Achari Aloo / Spicy Pickled Baby Potato
Achari Aloo / Spicy Pickled Baby Potatoby Poonam Bachhav
  • Achari Aloo / Spicy Pickled Baby Potato | How to make Achari Aloo / Spicy Pickled Baby Potato (2 likes)

  • 1 review
    Rate It!
  • By Poonam Bachhav
    Created on 24th May 2017

About Achari Aloo / Spicy Pickled Baby Potato

Achari Aloo is a flavorful dry potato dish from North India . Achar in Hindi means pickle, and in this dish , potatoes are tempered with spices usually used to make pickles and hence the name of the dish. This spicy , tangy , flavorful dry potato dish is a treat to the taste buds . Achari Aloo can be served as a starter dish or a side dish and goes very well with hot pooris , rice , chapati or as an accompaniment with Curd Rice. Generally , Mustard oil is used in the preparation of this dish , but i have made the dish in my regular Sunflower oil , as my family does not like the strong flavor of mustard oil. I have not added garlic or onion in this dish, so this is a onion garlic free recipe. The recipe calls for use of baby potatoes, which are more tastier , though you may use regular potatoes in this dish if baby potatoes are not available. To cut down the extra calories , i have boiled the baby potatoes instead of deep frying them. If you too are a fan of the versatile potato , you will surely like this dish. Do give it a try :)

Achari Aloo / Spicy Pickled Baby Potato is a delicious dish which is liked by the people of every age group. Achari Aloo / Spicy Pickled Baby Potato by Poonam Bachhav is a step by step process which is best to understand for the beginners. Achari Aloo / Spicy Pickled Baby Potato is a dish which comes from North Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Achari Aloo / Spicy Pickled Baby Potato takes 5 minute for the preparation and 20 minute for cooking. The aroma of this Achari Aloo / Spicy Pickled Baby Potato make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Achari Aloo / Spicy Pickled Baby Potato will be the best option for you. The flavor of Achari Aloo / Spicy Pickled Baby Potato is unforgettable and you will enjoy each and every bite of this. Try this Achari Aloo / Spicy Pickled Baby Potato at your weekends and impress your family and friends.

  • Prep Time5mins
  • Cook Time20mins
  • Serves4People
Achari Aloo / Spicy Pickled Baby Potato

Ingredients to make Achari Aloo / Spicy Pickled Baby Potato

  • 1/2 kg baby potatoes
  • 3-4 whole dry Red Chilies
  • 1 tsp Mustard Seeds / Rai
  • 2 tsp Fennel seeds / Sauf
  • 1 tsp Fenugreek seeds / Methi dana
  • 1 tsp Nigella / Onion seeds / Kalonji
  • 1 tsp Cumin seeds / Jeera
  • 1 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • Pinch of Asafoetida / Hing
  • 1/2 tsp dry Mango powder /Amchur powder
  • 1 tsp Grated Ginger
  • 1 tbsp Vinegar
  • 2-3 tbsp oil
  • Salt to taste

How to make Achari Aloo / Spicy Pickled Baby Potato

  1. Wash and boil the baby potatoes . Peel on cooling and keep aside. If using regular potatoes, chop them into cubes after boiling and peeling.
  2. Grind the whole red chilies , fenugreek seeds , mustard seeds and fennel seeds coarsely and keep aside until use.
  3. In a pan heat up oil , add onion seeds and cumin seeds to it. Once the cumin seeds crackle, add the grated ginger , saute it for a while. Now add the Asafoetida and Turmeric powder followed by the boiled potatoes.
  4. Stir fry the potatoes for about a minute. Now add the coarsely ground powder of ( red chilies , fennel seeds, fenugreek seeds and mustard seeds) . Along with it add the amchur powder , red chilly powder and salt.
  5. Stir nicely so that all the spices blend very well with the potatoes. Now add the vinegar and little water . Mix well. Cook the potatoes , until all the water is soaked up.
  6. Adding water is optional , but this step ensures the potatoes are moist and the spices do not burn up. Put off the flame and serve the tasty achari aloo hot with chapati or rice.
My Tip: Use Mustard oil in the recipe for the authentic North Indian flavors of the curry.

Reviews for Achari Aloo / Spicy Pickled Baby Potato (1)

Diksha Wahi3 months ago
looks so spicy and delicious!
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