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Achari Aloo Recipe, How To Make Achari Aloo

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Achari Aloo- Tangy Delicious Baby potatoes cooked with pickle spices

Achari Aloo -Potato is the most popular and versatile vegetable among all the vegetables available in the world. There are numerous delicious recipes in each country ,state and favorite of each and every family.

Potato goes very well with almost all the vegetable. In India we add potato in most of our curries and stir fries , we add potatoes in most of the vegetables i.e Cauliflower,cabbage,peas,carrot,brinjal, spinach, Fenugreek, Karela, okra, parval, beans and with so many vegetables.

Achari aloo is a easy and delicious recipe . it can be served as snack/ starter or as a side dish with main course. there are so many versions of making Achari aloo but this recipe is very simple and easy to cook and taste very good.

You can use Ready made Pickle masala to make this or dry roast fennel, fenugreek and mustard seeds and then grind to make a fine powder.Both way is taste good. Do use kashmiri chili powder for a bright red colour. You can try these potato recipes-

how to make achari aloo

 

how to make achari aloo
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5 from 4 votes

Achari Aloo

Achari Aloo- Tangy Delicious Baby potatoes cooked with pickle spices

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dry curry, Side Dish
Cuisine: North Indian Cuisine
Keyword: achari aloo, aloo
Servings: 4 person
Calories: 195kcal
Author: Anjana Chaturvedi

Ingredients

  • 12 Baby Potatoes / Chhote Aloo
  • 3.5 tbsp Raw Mango / Kachcha Aam grated
  • 2 tsp Readymade Pickle Masala / Achar Masala
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 3.5 tbsp Cooking Oil
  • 1/4 tsp Asafoetida / Hing powder
  • 3.4 tsp Shah jeera
  • Salt / Namak

Instructions

  • Wash and lightly prick the potatoes.
  • Heat water in a big pan and add 1/2 tsp salt in it.
  • When water start boiling add potatoes in it and cook till just done.
  • Now peel the potatoes and keep aside
  • Heat oil in a heavy bottom pan and add asafoetida and grated raw mango and saute for approx 1/2 minute.
  • Now add boiled potatoes and all the spices.
  • Saute for a minute and then sprinkle 1.5 tbsp of water.
  • Cook on low flame for approx 2-3 minutes.
  • Keep stirring in between till potatoes get well coated with the spices.
  • Serve hot or cold.

Nutrition

Sodium: 1768mg | Calcium: 60mg | Vitamin C: 23.9mg | Vitamin A: 550IU | Sugar: 3g | Fiber: 3g | Potassium: 426mg | Calories: 195kcal | Monounsaturated Fat: 8g | Polyunsaturated Fat: 4g | Saturated Fat: 1g | Fat: 14g | Protein: 3g | Carbohydrates: 17g | Iron: 4.3mg

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Comments

  2. Anonymous says

    Hi,

    I am Chandrika from Trivandrum,I tried this recipie of yours and it was yummy..Thanks for sharing such a lovely recipie

  7. renu says

    going thru this recipe , i cud feel all that tangy taste in my mouth… slurrp…slurrppp…have to try.. only that pickle masala is stopping me from trying it… anyway bookmarking…

  13. anamika says

    Love this ..looks delicious :), I have pickle masala at home and I am making these tomm itself 🙂