achari aloo

Achari Aloo | How to Make Achari Aloo

What is Achari Aloo?

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 complements the achari flavors of the dish. Achari aloo can be served for lunch or dinner with any Indian bread of your choice.

Let’s talk about the ingredients for Achari Aloo Recipe:

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 masalas are staple in my kitchen with which I can change any regular dish into a new dish. Achari masala is of those masalas. 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.

Similar recipes on the blog

Lots of aloo recipes on the blog, as potatoes are everyone’s favorite. 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.

How to serve achari aloo?

Achari aloo can be served with ajwain poori for a weekday lunch.

How to make Achari Aloo?

1.This recipe serves 2-3 persons.

achari aloo

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.

achari aloo

3.Next add in 4 cubed potatoes.

achari aloo

4.Add 2 tbsp of achari masala. Mix well.

Tips:Link to the recipe for achari masala in the ingredients list given below.

achari aloo

5.Add 1 tsp dry roasted and crushed fennel seeds (saunf).

achari aloo

6.Cook for 5-7 minutes on low to medium flame.

achari aloo

7.Serve hot or at room temperature. Bon appetit!

achari aloo

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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