Achari Aloo Recipe
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.
Servings: 3
Calories: 89kcal
Ingredients
- 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
Instructions
- 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.
Notes
- The nutrition values are estimates.
- you can double the recipe.
Nutrition
Serving: 3servings | Calories: 89kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 80mg | Calcium: 23mg | Iron: 1mg