Achari Aloo ki Sabzi – Aloo ki Bhujia Recipe

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Achari Aloo ki Sabzi - Aloo ki Bhujia

Achari Aloo is the quickest one-pot vegetarian dish. It is a spicy, tangy potato dish seasoned with Punjabi style pickle spices and garnished with fresh coriander leaves along with a dash of fresh lemon juice. 30 minutes to whip up, pair with Phulka, Roti, parathas and yogurt raita.

What is Achari Aloo

Achari Aloo (Tangy Potatoes) Is a dynamic and tangy dish that belongs to the Indo-Pak subcontinent. Achari Stands for spicy Indian pickle flavor, whereas Aloo means potatoes.

This dry dish has potato as its star ingredient. Achari Masala, is a special spice mix that originates the unique flavor of pickling in this dish. Potatoes are cooked with special achari masala powder, which create a unique taste sensation in each bite. Aloo Achari is surprisingly easy to make and a quick add-in during busy working days.

I have also prepare Aloo Matar Recipe, Aloo Gobi and Mixed Vegetable Recipe. Please also check these Vegan Recipes I hope you will also enjoy these one-pot dishes.

achari aloo recipe mrecipezone

Aboard life is tough, and everyone looks for a delicious meal after a hectic day. I always believe, a good vegetable dish with roti makes an excellent meal. On my first visit to Dubai, I was hunting for a job as a chef. No one knows about cooking in my apartment. One night, they made a bland potato curry.

Then, I introduced them to aloo Achari recipe, a tangy, spicy dish from my homeland prepared in 20 -30 minutes without any hustle. They loved it. After I moved out and found a job, every time they called, they’d mention achari aloo Pakistani recipe and other dishes they learned from me.

Serving Suggestion:

You can serve it with following options:

  1. Phulka
  2. Tandoori roti
  3. Dal
  4. yogurt rita.
  5. Lachha Paratha
  6. Missi Roti
  7. Plain Paratha

What is Achari Masala

Achari Masala or Mixed Pickle Powder is an aromatic mixture of various spices, used to produce various vegetable pickles like Mango pickles, Lemon pickles and mixed pickles.

This Achari Masala contains super delicious mustard seeds, Fenugreek Seeds, Fennel Seeds, Red Chili Powder and Nigella Seeds. We will use the same pickle masala to elevate the aromatic taste and flavor. Despite its bold flavor – achari masala, is easy to prepare at home.

How to make Achari Masala at home

To make easy Achari aloo recipe easy, Achari Masala is very important. Please remember this information or write it down for future use. It will be helpful to convert a simple dish into an achari recipe. Use these five simple ingredients in the same ratio mentioned below to make this masala at home.

  • Kalonji/Nigella Sativa Seeds – 1 Teaspoon
  • Black Mustard Seeds – 1 Teaspoon
  • Fennel Seeds – 1 Teaspoon
  • Fenugreek Seeds – half Teaspoon
  • Tamarind Sauce – 4 Tablespoon

Homemade Achari Masala

Achari Aloo Ingredients

  • Potatoes: All salty potatoes can be used for this recipe. I will use medium-sized potatoes. Wash and peel them with a peeler. Cut each potato in half and then slice each half into about ½ cm thick pieces. Or chop them in thin wedges. If not used immediately, place the cut potatoes in cold water. Otherwise, the potatoes get black due to oxidation.
  • Achari Masala Powder: It is a special pickle mix of spices, similar to Indian-style pickles masala. I have already mentioned its recipe. Utilize it and store it for future use.
  • Spices: We will also use regular spices such as salt, turmeric powder, cumin seed, red chili powder, and dry mango powder (optional).
  • Oil: Use any refined cooking oil, depending on availability.
  • Herbs: Fresh ginger, green chilies, tomatoes and cilantro are mandatory for this recipe.

Achari Aloo Ingredients

How to Make Achari Aloo (stepwise Guide)

For the best result, follow the step-by-step guide and make your own dish at home. Authentic achari aloo recipe will become staple dish.

  • Heat 3 table spoon of oil on the preheated pan over medium heat. (You can also use mustard oil here for best results.
  • If oil is heated enough, add cumin seeds and cinnamon stick, and let them cook for a few seconds or wait to crackle.

add oil cumin and cinnamon to pan
  • Add minced or grated ginger. Stir them evenly for a few seconds.

Add ginger garlic achari aloo recipe
  • It’s time to add chopped tomatoes or tomato puree and give it a good stir.

Add chopped tomato in pan
  • It’s time to combine chopped green chilies in it.

Add green Chilies in pan
  • Add achari mix masala and other spices (Salt, red chili powder, and turmeric powder). Mix them well.

Homemade Achari Masala
  • Sauté them well for 1-2 minutes. If it is sticking to the pan bottom, add a half cup of water.

saute the all ingredients
  • Now here we will add our potatoes and stir them well with the mixture. Ensure the potatoes are coated well with the gravy (masala).

add potatoes in the pan and stir
  • Lower the heat and cover the pan with a lid. Let it cook for 12 to 13 minutes. But keep stirring occasionally.

cover the pan and cook
  • As the potatoes are tender, turn off the heat/flame and sprinkle the chopped cilantro or fresh coriander leaves.

add coriander leaves

Instant Pot Achari Aloo Recipe

  1. Press the saute button on the Instant Pot. Add oil, cumin seeds, and achari masala powder. You can also add the seeds of achari masala, such as fennel seeds, black nigella seeds, mustard seeds, and fenugreek seeds. Saute until seeds crackle.
  2. Add chopped ginger, green chili, and curry leaves. Saute for 2 minutes.
  3. Add pureed tomatoes. This is optional – Add it if you want tangy flavor and gravy. De-glaze the pot with a wooden spatula.
  4. Add salt, coriander powder, turmeric, red chili powder and achari masala powder (if you have not add the achari masala seed in first step.)
  5. Pour in half cup of water and stir everything together.
  6. Close the pot. Pressure cook on high for 5 minutes. Let it release pressure naturally for 5 minutes, then do a quick pressure release.
  7. Open the lid, stir in cilantro/fresh coriander leaves, and optionally cream topping for garnishing.

Storage and Reheating:

Store – To keep Achari Aloo fresh and tasty for a longer time, store it in an airtight container with a tight lid. Use only clean and dry container. You can place it in the refrigerator for 4 to 5 days.

Reheat – Before reheating, sprinkle a little water on top to add moisture. You can reheat it in the microwave and on the top stove. This will help to retain the flavors and make its taste as delicious as it was the first time.

Variations of Achari Aloo:

You can also use this recipe for making further variants of achari aloo. Most popular variation of achari aloo are: Achari Paneer, Achari Gobi, Achari Paneer Tikka, Achari Bhindi Masala, Achari Chana Pulao , Achari Chole, Achari Chicken Curry

achari aloo ki sabji mrecipezone

Tips for aloo achari

  1. Use the right spices: The flavor of Achari Aloo comes from a combination of spices, including Achari Masala, salt, red chili powder, turmeric, cumin seeds, and coriander seeds. If you don’t have homemade achari masala, you can buy it from a nearby store.
  2. High-Quality Potato: ideally, I prefer a waxy variety/russet potato such as Yukon Gold or Red salted potatoes.
  3. Mustard Oil – Use Only mustard oil, which gives a unique and authentic Punjabi achari aloo taste. 
  4. Heat oil and Cumin: I love to listen, the crackling sound of cumin in preheated mustard oil. This allows the spices to release their aromas and flavors that are absorbed by the oil.
  5. Cooking method: Achari Aloo can be cooked in different ways. Use A tawa or griddle. Instant pot or grill them. You have the flexibility to choose according to kitchen equipment and your preferences. 
  6. For gravy, add Tomato Puree: Adding some chopped tomatoes/puree produces tangy gravy if you don’t like dry achari aloo. Now achari Aloo has a tangy flavor

Troubleshooting Tips and Tricks

ProblemSolution
Spices aren’t releasing their flavorMake sure the oil is hot before adding the spices. Try roasting your spices before grinding them.
Potatoes are hard or undercookedSlice the potatoes evenly to ensure they cook at the same rate. Extend their cooking time if necessary.
Potatoes are falling apartUse waxy potatoes like Yukon Gold or Red potatoes which hold better when cooked. Avoid overcooking.
The dish is too spicy or not spicy enoughAdjust the amount of chili powder according to your preference. Add more towards the end of cooking if needed.
The dish is too dryAdd a little water or tomato puree to make it a bit saucy, if desired.
Lacking the tangy ‘pickle’ flavorEnsure all necessary pickle spices (fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, fennel seeds) are included.

Health benefits of Achari Aloo:

Achari aloo recipe has various potential health benefits. Potatoes are full of vitamins and fiber. The spices in achari masala, especially mustard seeds and Fenugreek, provide antioxidants and anti-inflammatory properties. At the same time, other spices help the digestion system and support heart health and blood sugar regulation.

Main features of Achari Aloo:

  • Simple one-pot, no-fry recipe
  • Epitome of a quick and easy meal
  • No onion and garlic, eliminating frying and sautéing
  • A ‘dump-and-go’ recipe, requiring minimal effort
  • Throw everything into a pot, turn on the heat, and let it simmer
  • Convenient and time-saving cooking approach

Frequently Asked Question

How to make Achari aloo

Saute whole spice, achari masala, and ginger in oil, then combine tomato plus potatoes and cook until tender. Stir in pickling spices for a tangy flavor, garnish with cilantro, and serve hot.

What is Achari Aloo?

Achari Aloo is a popular Indian and Pakistani vegetarian dish made by cooking potatoes (aloo) with pickling spices (achari), giving it a tangy, spicy flavor. It’s typically served as a side dish with roti or naan.

What is difference in achari aloo and aloo ki Bhujia?

Achari Aloo uses pickling spices for a tangy taste, while Aloo ki Bhujia is made with regular spices for a savory flavor.

How many calories are in Achari Aloo?

The calorie content in Achari Aloo can vary based on the recipe and portion size.  100g serving of achari aloo contains 88 to 120 calories.

Don’t have Achari spices. What should I do?

Just ensure you have fennel seeds, cumin seeds, and mustard seeds. The fennel seeds are especially crucial, so don’t leave them out. OR you can buy achari masala from a grocery store.

Conclusion:

In wrapping up, Achari Aloo is a flavorful and easy-to-make Indian dish. It provides a perfect short recipe for a busy day. Give it a try once. If you face any problems, share them with me in the comment section. I hope you enjoy this comprehensive guide. Keep trying other recipes as well.

Recipe Card

Achari Aloo Recipe – Quick & Easy Aloo ki Bhujia

Achari Aloo is the quickest one-pot vegetarian dish. It is a spicy, tangy potato dish seasoned with Punjabi style pickle spices and garnished with fresh coriander leaves along with a dash of fresh lemon juice. 30 minutes to whip up, pair with Phulka, Roti, parathas and yogurt raita.
Prep Time10 minutes
Active Time20 minutes
Total Time29 minutes
Course: Main Course
Cuisine: Indian
Keyword: Achari Aloo, achari aloo ki sabzi, achari aloo recipe, aloo achari, recipe for achari aloo, recipe of achari aloo
Yield: 6 People

Equipment

  • 1 Deep Pan for cooking

Materials

  • 500 grams Aloo/potato Or medium size 4 to 5 potato's
  • 3 Table Spoon Oil
  • 1 Tea Spoon Cumin Seeds
  • 2 Pieces Cinnamon Sticks
  • 1 & ½ Table Spoon Ginger
  • 2 Pieces Tomato chopped
  • 1 Tea Spoon Salt or According to Taste
  • 1 Tea Spoon Red Chili Powder
  • 1 Tea Spoon Turmeric Powder
  • 1 Table Spoon Achari Masala Powder
  • ½ Tea Spoon Garam Masala Powder
  • 1 Table Spoon Fresh Coriander Powder
  • ½ Cup Water

Instructions

  • Heat 3 table spoon of oil on the preheated pan over medium heat. (You can also use mustard oil here for best results.
  • If oil is heated enough, add cumin seeds and cinnamon stick, and let them cook for a few seconds or wait to crackle.
  • Add minced or grated ginger. Stir them evenly for a few seconds.
  • It’s time to add chopped tomatoes or tomato puree and give it a good stir.
  • It’s time to combine chopped green chilies in it.
  • Add achari mix masala and other spices (Salt, red chili powder, and turmeric powder). Mix them well.
  • Sauté them well for 1-2 minutes. If it is sticking to the pan bottom, add a half cup of water.
  • Now here we will add our potatoes and stir them well with the mixture. Ensure the potatoes are coated well with the gravy (masala).
  • Lower the heat and cover the pan with a lid. Let it cook for 12 to 13 minutes. But keep stirring occasionally.
  • As the potatoes are tender, turn off the heat/flame and sprinkle the chopped cilantro or fresh coriander leaves.

Notes

  1. Use the right spices: The flavor of Achari Aloo comes from a combination of spices, including Achari Masala, salt, red chili powder, turmeric, cumin seeds, and coriander seeds. If you don’t have homemade achari masala, you can buy it from a nearby store.
  2. High-Quality Potato: ideally, I prefer a waxy variety/russet potato such as Yukon Gold or Red salted potatoes.
  3. Mustard Oil – Use Only mustard oil, which gives a unique and authentic Punjabi achari aloo taste. 
  4. Heat oil and Cumin: I love to listen, the crackling sound of cumin in preheated mustard oil. This allows the spices to release their aromas and flavors that are absorbed by the oil.
  5. Cooking method: Achari Aloo can be cooked in different ways. Use A tawa or griddle. Instant pot or grill them. You have the flexibility to choose according to kitchen equipment and your preferences. 
  6. For gravy, add Tomato Puree: Adding some chopped tomatoes/puree produces tangy gravy if you don’t like dry achari aloo. Now achari Aloo has a tangy flavor
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