Achari aloo
Achari aloo, from above
VegVeganNorth India

Achari aloo

Potatoes in pickle spices and mustard oil. Tangy, punchy and great cold.

20 minTime
3 gProtein each
mediumSpice
Pickle spices for potatoes2 chapters · 1 min read

Make it your way

Grandma's wayPotatoes in mustard oil and pickle spices.
The original
181kcalsame
3 gproteinsame
4 gfibresame
20minutessame

Achari aloo, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato5 medium, boiled and cubed
Mustard oil2 tbsp
Fennel seeds1 tsp
Mustard seeds½ tsp
Nigella seeds¼ tsp
Fenugreek seeds¼ tsp
Cumin seeds½ tsp
Asafoetidaa pinch
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)1 tsp
Coriander powder (ground coriander)1 tsp
Dry mango powder¾ tsp
Salt1 tsp
Coriander leaves (cilantro)1 tbsp

Method

4 steps
  1. 1Heat mustard oil till it smokes lightly, then cool slightly.
  2. 2Add fennel, mustard, nigella, fenugreek and cumin, then asafoetida.
  3. 3Add potatoes, turmeric, chilli, coriander powder and salt. Toss on medium 5 minutes.
  4. 4Add amchur and coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Achari aloo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Beetroot paratha35 min
With a main Lauki chana dal35 min
With a main Dal tadka35 min
To drink Jaljeera15 min
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