Achaari Aloo

Achaari Aloo (Spicy Pickled Baby Potatoes)

Potatoes (Aloo) are tempered with Indian spices giving them a zingy-tangy flavor. The dish gets its name (Achaari) and flavor from the spices which are usually used to make pickles like; Fennel, nigella seeds, cumin, mustard and mango powder. It can be enjoyed with simple daal and rice or rolled in paranthas for a quick bite or can be packed in your kids’ lunch box.

We all have our comfort foods and sometimes we crave for a simple meal especially after a tiring day. Also there are certain flavors that linger on and taste just like childhood. It has a lot to do with the kind of food one grew up on. My mother cooks great vegetarian dishes. My father is a pure vegetarian so we grew up eating mostly vegetarian at home. Potatoes were one of the family favorite. My mom would often pack Jeera Aloo (cumin with potatoes) with parathas in our lunch boxes. This one is her recipe with a few variations and it transports me back to her kitchen.

Making achaari aloo is really easy and super scrumptious too as it is full of flavors. You can also use regular potatoes if you cannot find baby potatoes. just cut them into 2 inch chunks.

Preparation Time – 5 min
Cooking Time: 20 min
Total Time: 25 min
Serves: 4

Ingredients

800 grams baby Potatoes (20-30 pcs)
Oil for shallow frying
4 tablespoon mustard oil
3-4 whole dry red chillies
Handful of curry leaves (kadi patta)
1 tablespoon cumin seeds (jeera) roasted and coarse ground in mortar and pestle
1 tablespoon coriander seeds (sabut dhania) roasted and coarse ground in mortar and pestle
1 teaspoon nigella seeds (kalongi)
1/4 teaspoon methi seeds (methi daana)
1 teaspoon mustard seeds (rai)
1/4 teaspoon Heeng (asafetida)
1/2 teaspoon turmeric powder (haldi)
1 tablespoon dry mango powder (amchoor)
2 teaspoon fennel powder (saunf)
1/2 teaspoon ginger powder (saunth)
1/2 teaspoon black salt (kala namak)
1/4 teaspoon Kashmiri red chili powder
1 tablespoon sugar
Salt to taste
1 cup water

Directions

achaari alooWash the potatoes and put them in a cooker. Add water and boil till the pressure builds. Turn off the heat.  Let the pressure escape from the cooker completely. drain the potatoes and Let them cool completely before peeling.

achaari alooHeat oil in a deep pan for frying. Add the potatoes and fry them till golden. Take out on an absorbent paper and set aside.

achaari alooIn another pan, heat 4 tablespoons of mustard oil on medium-low. Add whole chilies, mustard seeds, curry leaves, nigella seeds, methi seeds and fry lightly for 30-40 seconds. Add Heeng and turmeric powder and mix.

achaari alooAdd potatoes and stir well. Add salt, Kashmiri chilli powder, mango powder, roasted and ground cumin, coriander, black salt, fennel powder, ginger powder, sugar. Stir to coat the potatoes with the mixture.

achaari alooAdd 1 cup of water, cover and cook for 2-3 minutes, stir again and cook for another 3 minutes and turn off the heat. Add chopped coriander leaves and serve hot as a side dish with daal and rice or chapatti.

Achaari aloo

Achaari Aloo (Spicy Pickled Baby Potatoes)
 
Potatoes (Aloo) are tempered with Indian spices giving them a zingy-tangy flavor.
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 4 Servings
Ingredients
  • 800 grams baby Potatoes (20-30 pcs)
  • Oil for shallow frying
  • 4 tablespoon mustard oil
  • 3-4 whole dry red chillies
  • Handful of curry leaves (kadi patta)
  • 1 tablespoon cumin seeds (jeera) roasted and coarse ground in mortar and pestle
  • 1 tablespoon coriander seeds (sabut dhania) roasted and coarse ground in mortar and pestle
  • 1 teaspoon nigella seeds (kalongi)
  • ¼ teaspoon methi seeds (methi daana)
  • 1 teaspoon mustard seeds (rai)
  • ¼ teaspoon Heeng (asafetida)
  • ½ teaspoon turmeric powder (haldi)
  • 1 tablespoon dry mango powder (amchoor)
  • 2 teaspoon fennel powder (saunf)
  • ½ teaspoon ginger powder (saunth)
  • ½ teaspoon black salt (kala namak)
  • ¼ teaspoon Kashmiri red chili powder
  • 1 tablespoon sugar
  • Salt to taste
  • 1 cup water
Instructions
  1. Wash the potatoes and put them in a cooker. Add water and boil till the pressure builds. Turn off the heat. Let the pressure escape from the cooker completely. Drain them and Let the potatoes cool completely before peeling.
  2. Heat oil in a deep pan for frying. Add the potatoes and fry them till golden. Take out on an absorbent paper and set aside.
  3. In another pan, heat 4 tablespoons of mustard oil on medium-low. Add whole chilies, mustard seeds, curry leaves, nigella seeds, methi seeds and fry lightly for 30-4- seconds. Now add Heeng and turmeric powder and mix.
  4. Add potatoes and stir well. Add salt, Kashmiri chilli powder, mango powder, roasted and coarse ground cumin, coriander, black salt, fennel powder, ginger powder, sugar. Stir to coat the potatoes with the mixture and cook and add 1 cup of water.
  5. Cook covered for 2-3 minutes, stir again and cook for another 3 minutes and turn off the heat. Add chopped coriander leaves and serve hot as a side with daal and rice or chapatti.

 

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