Potatoes cooked in an Indian masala which gives a burst of flavors is achari aloo. It is an easy aloo recipe. With some achari masala in your pantry you can jazz up your gravies, breads and side dishes in no time. This hot masala makes everything so chatpata! When I would make fried potatoes husband would always ask for some mango pickle. Then I thought of combining the flavors of mango pickle with the fried potatoes. Further I use mustard oil to make this recipe which gives it a good kick, and complement the achari flavors of the dish. Achari aloo can be served for lunch or dinner with any Indian bread of your choice.
Achari masala in your refrigerator and your life is so sorted. This masala is a versatile Indian masala, like the tandoori masala, which can pep up your dishes in no time. Recently I had prepared dal and served it with achari paratha, it made up a great dinner recipe. Achari aloo calls for
Achari Masala: Pickles are such an important part of Indian food. Be it aam ka achar or lemon pickle, green chili pickle, these pickles are staple in an Indian kitchen. Likewise, few masala are staple in my kitchen with which I can change any regular dish into a new dish. Achari masala is of those masala. I do not add any other masala to make achari aloo as this achari masala gives the required heat, zing, etc. However, since I love the taste of fennel seeds I have added in some fennel seeds to achari aloo.
Boiled potatoes: I have used boiled potatoes for this aloo fry recipe. For best results, potatoes should not be over boiled. And refrigerate the potatoes for a couple of hours and use cold ones for any potato recipe.
Mustard oil/sarso ka tel: Achari recipes work the best with the mustard oil. Mustard oil is anyways a better choice of oil as compared to the refined ones. As such mustard oil needs to be heated till boiling point before use. In a regular home kitchen that temperature can’t be attained. However, it is important to heat until it is hot enough.
Lots of aloo recipes on the blog, as potatoes are everyone’s favourite. You might like aloo tuk, which is an aloo recipe from the Sindhi cuisine. Jeera aloo and sookhe aloo ki sabzi are also day to day aloo recipes.
Achari aloo can be served with ajwain poori for a weekday lunch.
1.This recipe serves 2-3 persons.
2.Heat 1 tbsp of mustard oil till it is hot. Switch off the flame. Let it cool. Switch on the flame. Add in ½ tsp of mustard seeds (raie) and ½ tsp cumin seeds (jeera). Let these splutter.
3.Next add in 4 cubed potatoes.
4.Add 2 tbsp of achari masala. Mix well.
5.Add 1 tsp dry roasted and crushed fennel seeds (saunf).
6.Cook for 5-7 minutes on low to medium flame.
7.Serve hot or at room temperature. Bon appetit!
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
Please rate us and share your valuable feedback