Achari Aloo Making Tips : Achari Aloo If you are also bored of eating the same type of potato curry and want to make potato curry in some different style, then Achari Aloo is a very good option. For this, some pickle-like spices are required, which are mixed with potatoes to make a very wonderful recipe.
You can have this Achari Aloo with anything like naan, kulcha, etc. It tastes very tasty. Achari Aloo ki sabzi is also a very good option for travel because it does not spoil for a long time and is also excellent in taste.
So, let’s quickly see what ingredients are required to make Achari Aloo.
Ingredients for Achari Aloo :
- Baby Potatoes 500 grams (boiled)
- Mustard oil, 2 tablespoons
- Fenugreek seeds, 1/4 teaspoon
- Nigella seeds, 1/2 teaspoon
- Fennel seeds, 1 teaspoon
- Mustard seeds, 1/2 tsp
- Cumin seeds, 1/2 tsp
- Asafoetida, a pinch
- Green chillies 2-3 (cut lengthwise)
- Ginger paste 1 tsp
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Mango powder 1 tsp
- Salt to taste.
- Lemon juice or pickle masala, 1 tsp (optional)
Method to make Achari Aloo :
Peel the boiled small potatoes. If they are big potatoes, then cut them into pieces. If you want, you can also deep-fry or air-fry them lightly; this will make them crispy. Heat mustard oil in a pan till its rawness goes away. Add asafoetida, fenugreek seeds, nigella seeds, mustard seeds, fennel seeds, and cumin seeds to it. Let them crackle.
Then add ginger paste and green chilies and fry lightly. Now add turmeric, red chili, coriander powder, and salt. Fry the spices for 1–2 minutes, then add dry mango powder. Now add boiled potatoes and mix well with the spices. Cook on low flame for 5–7 minutes so that the spices stick well.
Before turning off the gas, add some lemon juice or pickle masala it will enhance the taste even more. Serve Achari Aloo hot with parathas, puri, dal-rice, or roti. This is also a great option for a lunchbox.