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Aloo Achari

Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
30 minutes
Cook Time
8 People
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Aloo or Potatoes are very popular food source. They are world's favourite root vegetable and are very good source of vitamin B6, Potassium, Vitamin C, manganese and Dietary Fiber. Using such a healthy ingredient in Jai Ki Rasoi Se made "Aloo Achari"

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • North Indian
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 8

  1. Baby Potatoes (Chote Aloo) - 250 Grams
  2. Onion Seeds (Kalonji) - 1 Tea spoon
  3. Mustard & Cumin Seed (Rai & Jeera) - 1 Tea spoon
  4. Ginger Garlic Paste (Adrak & Lasoon Paste) - 1 Table spoon
  5. Cumin Powder (Jeera Powder) - 1 Tea spoon
  6. Coriander Powder (Dhaniya Powder) - 1 Table spoon
  7. Whole spice powder (Garam Masala Powder) - 1 Tea spoon
  8. Dry Mango Powder (Aamchoor Powder) - 1 Table spoon
  9. Red Chili Powder (Lal Mirch Powder) - 1 Table spoon
  10. Turmeric Powder (Haldi Powder) - 1 Tea spoon
  11. Curry Leaves (Curry Patta) - 15 to20 leaves
  12. Fenugreek Leaves (Kasuri Methi) - 1 Table spoon
  13. Green Chilies - Slit (Kati Hari Mirch) - 5 to 6
  14. Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Table spoon
  15. Finely Chopped Mint Leaves (Barik Kata Pudina) - 1 Table spoon
  16. Lemon Juice (Nimbu Ka Ras) - 1 Table spoon
  17. Refined oil / Ghee - As per requirement
  18. Salt to taste


  1. Wash and pressure cook potatoes over 2/3 whistles. Immediately release the pressure and put the potatoes in ice cold water. Once the potatoes are cool, drain out the water and put them in a refrigerator for at least 20-30 minutes, remove and peel the skin.
  2. Heat oil in a non-stick pan or kadai. Once the oil is hot, add onion, mustard & cumin seeds, curry leaves and slit green chilies. Once all the ingredients start crackling, add the boiled Potatoes
  3. Mix the Potatoes and cook for 510 minutes or till the Potatoes become light brown.
  4. Add all the other ingredients like ginger-garlic paste, cumin, coriander, whole spice, dry mango, red chilli, turmeric powder and salt according to taste. Gently mix all the ingredients so that the potatoes get coated and oil get separated
  5. Now add the finely chopped coriander, mint, fenugreek leaves and lemon juice. Mix it well and cool for another 2 minutes
  6. The dish is ready to be served with Naan, Roti, Phulka, Paratha or any flavored rice

Reviews (2)  

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Bala Punj
Bala Punj   Jan-15-2018

Reema Garg
Reema Garg   Jan-15-2018

Deliciously amazing!

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