Achari aloo Recipe: Step by Step Guide

What is Achari Aloo Recipe?

This is flavorful one-pot vegan dish, made with potatoes and a mix of pickling spices. Potatoes are simmered in oil with fresh tomatoes, powder spices and a blend of pickling spices (achari masala). Cook until potatoes (aloo) are tender but not mushy.

Achari aloo can be cooked either a dry sabzi or a curry. This is a quick and easy recipe, takes only 20 minutes to cook. Best for the busy day weeknight dinner. It can be served with roti, rice, poori, paratha or raita.

What does ‘Achari’ mean?

The term achari comes from “achar” which means pickle in Urdu/Hindi. This refers to a style of cooking that uses different spices in pickles.

Most commonly used spices in achar are mustard seeds(rai), fennel seeds (sauf), nigella seeds (kalonji), fenugreek seeds (methi) and cumin seeds (jeera). “Panch Phoran” is another term, used for this Indian achaar masala in Punjab.

Why we add these pickling spices in any recipe?

These add a unique combination of tangy, spicy, and aromatic flavors to any dish. That’s why I’m excited to incorporate this masala blend into my today’s potato curry.

Even, we can add these achari seasoning in any meat and vegetable dishes: Achari chicken, achari gosht, achari paneer, achari aloo gobi and etc. 

I learned it from my mom when I was young. She skillfully uses these spices to prepare delicious mango pickle in mustard oil during summer. A specific ratio of each spice is a key to achieve a good authentic taste.

What are the ingredients of this recipe?

To cook this flavorful recipe, we only need pantry staples like Potatoes, fresh tomatoes, green chilies, salt, turmeric, achari masala and oil. Let’s dive into the detailed information and preparation of these ingredients

• Potato: I’ll be using two medium-sized potatoes. When it comes to choosing the right potatoes, you have options! Any salted potato variety will work. But I highly recommend Yukon Gold Potatoes or Red Potatoes (my preferred choice). These potato types offer a waxy texture and a more flavorful taste experience. After washing them under running water peel them and chop them in ½ inch slice.
• Tomato: I’ll use two fresh, ripe tomatoes, chopping them into small pieces and blending them into a smooth puree in a blender machine. If needed, I’ll add a few drops of water to make smooth puree,
• Ginger (Optional): I’ll add a one-inch piece of grated ginger to enhance the flavor and aroma of the dish.
• Green Chilies: These earthy, green chilies are used as a natural and flavorful way to adjust the heat level in any dish. Before utilizing them, I’ll rinse them in water and split them into two halves.
• Spices: I will add very basic seasoning which includes salt, turmeric, and red chili powder.
• Achari Masala: It is a special blend of pickle spices, prepare it a bit later. Alternatively, use store-bought achar masala. I have already mentioned its recipe. Utilize it and rest of it, store for future use.
• Whole Spices (Optional):  To make aloo sabzi more aromatic, I will add cumin seeds, black pepper corn, cinnamon stick.
• Oil: Use any refined cooking oil, depending on availability. Although, I currently don’t have mustard oil in my kitchen, I highly recommend using it for an authentic taste experience. In fact, mustard oil is compulsory for authentic achar flavor.
• Fresh Coriander leaves: To make dish more appealing, sprinkle it at the end just before to serve.
• Lemon: To give more tanginess, squeeze a small size of lemon, over cooked spiced potatoes.

How to Make Achari Aloo recipe (stepwise Guide)?

Yes, I have already took a lot of time. But it was also important to explain everything for beginners about this Indian famous vegetable dish. For the best result, follow my step-by-step guide. For your ease, I also added images with each instruction.

Heat 3 table spoon of oil on the preheated pan over medium heat.

Once the oil is heated enough, add cumin seeds and cinnamon stick, and let them cook for a few seconds or saute until they start to crackle and sizzle.

Now, it’s time to add minced or grated ginger. fry everything together for a few seconds. and we’re good to go!

Yes, you guess right. here I will add tomato puree and give it a good stir.

Next, combine chopped green chilies to the pan.

Now, I will impart our achari masala and other seasoning (Salt, red chili powder, and turmeric powder). Mix them well by regular stirring.

Sauté them well for 1-2 minutes. If it is sticking to the pan bottom, add 2-3 tablespoons of water. cook until oil rises on the surface of the mixture.

Here comes our main ingredient, add the potatoes and stir them well with the (masala) mixture. Ensure the potatoes are coated well with the masala.

Lower the heat and cover the pan with a lid. Let it cook for 12 to 13 minutes. But keep stirring occasionally to avoid burning.

Open the lid and check tenderness, If the potatoes are cooked and tender, turn off the flame/heat and sprinkle the chopped cilantro or fresh coriander leaves. it is ready to serve and try to squeeze few drop of lemon as well. 

I have also prepare Pakistani vegetarian recipes like Aloo Gobi . Please also check these Vegan Recipes I hope you will also enjoy these one-pot dishes.

How can I make pickle masala at home?

Please remember this information or write it down for future use. It will be helpful to convert a simple dish into an achari recipe. Simply take these 5 essential ingredients (quantities are mentioned in below) and coarsely crush them in a trusty rotor and pestle. Remember, don’t overdo it Don’t make a powder. Save this spice mix in container for later use.

• Nigella seeds (kalonji) – 1 Teaspoon
• Black Mustard Seeds (Rai) – 1 Teaspoon
• Fennel Seeds (Sauf) – 1 Teaspoon
• Fenugreek Seeds (Methi) – Half Teaspoon
• cumin Seeds (Zeera) – 1 Tablespoon

What is the best way to store and reheat leftover?

• Store – To keep leftover achari sabji fresh and tasty for a longer time, grab a airtight container and store in it. 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 avoid stickling to the bottom of the pan. You can reheat it in the microwave oven or in the pan on the stove. This will help to retain the flavors and make its taste as delicious as it was the first time.

Abroad Ife is challenging, and after a hectic day, everyone craves a delicious and quick meal. I’ve always believed that a good vegetable dish with roti makes your day excellent

On my first visit to Dubai, while searching for a job as a chef, I lived in an apartment where no one knew how to cook. One night, they made a tasteless and mushy aloo curry.

I then introduced them to delightful aloo ki tarkari, a tangy and spicy dish that anyone can be prepared easily in few minutes without any hassle. I can’t forget those days.

What are the expert tips to enhance taste?

Use the right spices: make Indian pickle seasoning at home. If you don’t have it buy from a nearby grocery store.

• High-Quality Potato: ideally, I prefer a waxy variety/russet potato such as Yukon Gold or Red salted potatoes.
• Baby Potatoes: You can also use baby potatoes if you don’t like these waxy aloo.
• Mustard Oil: It gives a unique and authentic Punjabi taste to this spicy and tangy curry.
• Cooking method: This aloo dish 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 like air fryer, instant pot and oven.
• Garam Masala: Don’t need to add garam masala powder, if you are using achari powder. Additionally we can also add coriander seed and asafoetida (hing) in achari recipe.
• Make Gravy: I recommend to add half cup of water if you want to make gravy of this dish. 

What are the health benefits achari aloo?

This aloo ki bhujia dish has various potential health benefits. Potatoes are full of vitamins and fiber.  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.

Frequently Asked Question

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. Please also share your cooked recipe picture with me on any social media platform. Thanks

Print Recipe

Achari Aloo Recipe

This is the quickest one-pot vegetarian dish. 30 minutes to whip up, pair with Phulka, Roti, parathas and yogurt raita.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: achari aloo recipe, gulten-free, One-pot, stovetop, vegetarian

Servings: 4 People

Calories: 130kcal

Equipment

• 1 Deep Pan for cooking

Ingredients

• 500 grams Aloo/potato medium size
• 3 Table Spoon Oil
• 1 & ½ Table Spoon Ginger
• 2 Pieces Tomato
• 1 Tea Spoon Red Chili Powder
• 1 Tea Spoon Salt or According to Taste
• 2 Tae Spoons Achari Masala Powder
• 1 Tea Spoon Turmeric Powder
• 2 Table spoons Fresh coriander leaves
• 1 Medium Lemon
• ½ Cup Water

Whole Spice

• 1 Tea Spoon Cumin Seeds
• 1 Pieces Cinnamon Sticks
• 6 Pieces Black Pepper Corn

Achari Masala

• 1 Teaspoon Nigella seeds (kalonji)
• 1 Teaspoon Black Mustard Seeds (Rai)
• 1 Teaspoon Fennel Seeds (Sauf)
• ½ Teaspoon Fenugreek Seeds (Methi)
• 1 Tablespoon cumin Seeds (Zeera)

Instructions

• Heat 3 table spoon of oil on the preheated pan over medium heat.
  
• Once the oil is heated enough, add cumin seeds and cinnamon stick, and let them cook for a few seconds or wait to crackle and sizzle.
  
• Now, it’s time to add minced or grated ginger. Stir everything together for a few seconds. and we’re good to go!
  
• Yes, you guess right. here I will add tomato puree and give it a good stir.
  
• Next, combine chopped green chilies to the pan.
  
• Now, I will impart our achari masala and other spices (Salt, red chili powder, and turmeric powder). Mix them well by regular stirring.
  
• Sauté them well for 1-2 minutes. If it is sticking to the pan bottom, add 2-3 tablespoons of water. cook until oil rises on the surface of the mixture.
  
• Here comes our main ingredient, add potatoes and stir them well with the (masala) mixture. Ensure the potatoes are coated well with the masala.
  
• Lower the heat and cover the pan with a lid. Let it cook for 12 to 13 minutes. But keep stirring occasionally to avoid burning.
  
• As the potatoes are tender, turn off the heat/flame and sprinkle the chopped cilantro or fresh coriander leaves.
  

How To Make Achari Mix Masala

• Simply take these 5 essential ingredients (quantities are mention above) and coarsely crush them in a the rusty rotor and pestle. Remember, don’t overdo it Don’t make a powder.
  

Notes

1. Use the right spices: make pickling spices at home. If you don’t have it buy from a nearby grocery 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 taste. 
4. Cooking method: This aloo dish 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.