Achari aloo is a popular Punjabi side dish with potatoes and Indian pickling spices. This aloo recipe is a quick and easy stir fry made in less than 20 minutes, tastes best with dal, rice, roti or paratha. Vegan recipe. Here is how to make it at home easily.
Calling all potato lovers, here is another easy to make super delicious potato recipe that you can whip up in minutes and enjoy heartily.
This is a very humble preparation yet tastes so delicious. The flavor of this dish is also very unique because of the fresh spice blend used. It is a aromatic blend of Indian pickling spices. You can use this many dishes like achari gobi, achari paneer recipes too.
I prepare this spice blend once in a while, store in and make these recipes easily. In this post I am also sharing how to make flavorful achari masala powder.
Do try this simple and easy aloo achari when you want to make something quick, easy yet packed with flavor.
About This Recipe
Aloo achari is a Punjabi dish made with potatoes and seasoned with fresh spices used for pickles. There are many ways to make this recipe like using boiled potatoes, baby potatoes or even making a creamy gravy as in few restaurants.
Here I am sharing the easiest method to make achari aloo that you can serve as main course with rice, roti dal or even some rice varieties.
Potatoes are a mainstay at home. I cook them at least once a week as they are delicious, Kid’s favorite and also easy to make.
This aloo ki subzi with fresh pickle spices has a wonderful taste, very slight bitter taste that goes perfectly with dal, sambar,rasam or even roti.
You can actually add this spice powder to any vegetable stir fry, dal, curry recipes to add a zing and pack some punch.
If you are looking for perking up the flavor of regular aloo ki subzi, do try this recipe and I am sure you will love it.
You need very few ingredients for this recipe, it is a no onion garlic recipe too if you are concerned. Do try this north Indian delicious achari aloo recipe and enjoy. It is
super quick to make
easy and simple
tasty and flavorful
vegan and can be made gluten free.
Ingredients For Aloo Achari
Potatoes– You can use any type of potato or even baby potatoes in this recipe. Some varieties of potatoes tend to be starchy, make sure to soak the chopped potatoes in water for 20 minutes befoe using in the recipe.
I like to cut the potatoes into wedges here but you can even finely chop them for quick cooking. You can also boil them in a pressure cooker or instant pot, peel and cube them.
Ginger– Freshly minced ginger adds wonderful flavor to this reci[e. You can leave it out of you prefer.
Achari masala powder– A special spice blend of select dry roasted whole spices and this is the star ingredient of this recipe. You can make your own blend at home or just go for your favorite brand like MDH. I have included my recipe below.
Other ingredients– Dry mango powder, curry leaves, chopped coriander leaves or cilantro leaves and few curry leaves, salt and oil. That’s all you need to make this yummy potato sabzi with pickle masala.
What Goes In Achari Masala Powder?
The whole spices used in this spice blend varies from home to home. Few recipes include fennel seeds and few don’t. I have tried various combinations and the recipe I am sharing here is the one we like the most.
Feel free to vary the proportions or leave out any spice that you do not prefer. Apart from using it in achari aloo you can use this achari masala for making pickles, curries and even dal recipes to increase flavor. To make this spice powder dry roast
1 teaspoon mustard seeds
2 teaspoons red chili flake or 6-8 dried red chillies or 1 teaspoon red chilli powder.
3/4 teaspoon turmeric powder
1/2 teaspoon fenugreek seeds or methi seeds
1/2 teaspoon fennel seeds
3/4 teaspoon nigella seeds or kolonji seeds or onion seeds
1 teaspoon coriander seeds
Make sure to dry roast the spices in lowest heat stirring continuously to avoid burning them.
Cool thoroughly and transfer to a small mixer grinder jar or spice grinder. Grind to a coarse powder.
The quantity mentioned above will yield about 1/3 cup of spice powder. For this recipe you will need 2 tablespoons and the remaining can be stored for a month in airtight container.
How To Make Achari Aloo Recipe
Rinse, scrub and peel the potatoes if you like. Cut them 1/2inch cubes or wedges. Soak them in a large bowl of water for 20 minutes. Drain and rinse in clear water twice or thrice. Set aside.
Heat mustard oil in a wide heavy pan or kadai. Add 1 teaspoon cumin seeds and fry for few seconds. Add minced ginger and curry leaves. Saute for a minute.
Now add the cut potatoes and mix. Saute and cook in high flame for 2 minutes.
Now add 2-3 tablespoons of prepared achari masala powder and 1/4 teaspoon dry ginger powder or sonth and salt to taste. I have also added 1/2 teaspoon red chili powder as we like our achari aloo spicier.
Mix well, cover and cook for 10-12 minutes or until potatoes are soft.
Finally add dry mango powder or lemon juice and chopped coriander leaves, Mix well.
Serve achari aloo warm.
Serve hot for best flavor and taste.
Pro Tips & Variations
This potato sabzi tastes very good when made spicier. If you can handle spicy foods just increase the red chili flakes or dried red chilies by another 1 more teaspoon.
If you want more masala taste you can include 1/2 teaspoon garam masala powder along with achari masala.
You can make achari aloo with baby potatoes too. Just boil them until fork tender, peel and use.
Instead of fresh ginger you can add 1 teaspoon ginger garlic paste too.
If you have pickle masala from leftover lemon pickle or mango pickle, add 2 tablespoons of it instead of the masala powder.
For more zing you can add black salt instead of regular salt.
To make restaurant style achari aloo recipe follow this paneer achari recipe and prepare the gravy. Instead of paneer add boiled, peeled and cubed potatoes.
More Veg Recipes
Achari Aloo Recipe
1 CUP = 250 ml
- 350 grams potatoes cut into wedges
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 12 curry leaves
- 1/2 inch ginger peeled and grated
- 1/2 teaspoon red chili powder optional
- 2 tablespoons achari masala powder recipe shared in post
- 1/2 teaspoon dry mango powder amchur
- 2 tablespoons coriander leaves chopped
- Rinse, scrub and peel the potatoes if you like. Cut them 1/2inch cubes or wedges. Soak them in a large bowl of water for 20 minutes. Drain and rinse in clear water twice or thrice. Set aside.
- Heat mustard oil in a wide heavy pan or kadai. Add 1 teaspoon cumin seeds and fry for few seconds. Add minced ginger and curry leaves. Saute for a minute.
- Now add the cut potatoes and mix. Saute and cook in high flame for 2 minutes.
- Now add 2-3 tablespoons of prepared achari masala powder and 1/4 teaspoon dry ginger powder or sonth and salt to taste. I have also added 1/2 teaspoon red chili powder as we like our achari aloo spicier.
- Mix well, cover and cook for 10-12 minutes or until potatoes are soft.
- Finally add dry mango powder or lemon juice and chopped coriander leaves, Mix well.
- Serve achari aloo warm.
- The nutrition values are estimates.
- you can double the recipe.