on Oct 19, 2021, Updated Dec 07, 2023
About Achari aloo
Achari Aloo Masala (Aloo Achari) is a North Indian dry potato sabzi in which potato wedges are cooked with Achari masala powder (an Indian pickling spice mix). It is spicy and tangy and comes together in less than 30 minutes. Indian pickle masala (spice blend) is mostly used to make pickles like mango pickle, lemon pickle, etc, but you can also use this pickle masala to make achari aloo recipe. Serve this vegan potato stir fry with parathas for breakfast, or pack it in your school or office lunch boxes. It also makes a great side dish with your simple dal roti or dal rice meal. This recipe is vegan and can be made gluten-free. You can double or triple it too. If you want to try a few more easy and delicious potato recipes, then try these
Aloo Matar Vrat Wale Sookhe Aloo Rajasthani Jaiphali Aloo Aloo Vindaloo Aloo Capsicum Aloo Palak Sabzi Aloo Methi Sabzi
Ingredients
Potatoes – You can use any potatoes that are easily available. If using regular potatoes, cut them into thin wedges, and if using baby potatoes, cut them in half. Make sure to soak the cut potatoes in water until ready to use to avoid their blackening due to oxidation. Achari Masala Powder is a spice mix made using spices to make Indian-style pickles. Make a big batch using my Achari Masala Powder recipe and keep using it to make various recipes. I use this masala to make my Achari Chicken Curry, Achari Bhindi Masala, Achari Paneer, Achari Gobi, Achari Chana Pulao, Achari Turai, and Achari Chole. Other Spice Powders – You will also need other spice powders such as turmeric powder, Kashmiri red chili powder, salt, and dry mango powder. Oil – This achari aloo sabzi tastes best when cooked in mustard oil. If mustard oil is not easily available, you can use any cooking oil, such as light olive oil, sunflower oil, or canola oil. Other Ingredients – You will also need asafetida (hing), cumin seeds, fresh ginger, green chilies, and cilantro (fresh coriander leaves).
How To Make Achari Aloo Masala
Preparation
Peel 1 lb (500 g) potatoes using a vegetable peeler and cut them into ½ inch thick wedges. Soak the potatoes in water until ready to use to prevent blackening from oxidation. Grate a small piece of ginger. You need 1 teaspoon of grated ginger. Chop a small green chili. You can adjust the chili according to your taste. Chop a handful of cilantro. You need 2 tablespoon of chopped cilantro. Gather the remaining ingredients.
Make The Achari Aloo
Heat 3 tablespoon mustard oil (or any other oil) in a pan over medium-high heat. When the oil is hot, add ¼ teaspoon asafetida and ½ teaspoon cumin seeds and let them crackle for 5-6 seconds. Add 1 teaspoon grated ginger and 2 teaspoon chopped green chili and fry for 8-10 seconds. Stir frequently. Add potato wedges to the pan and fry for a minute. Now add
2 tablespoon achari masala powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri chilli powder ½ teaspoon salt
and mix well. Reduce the heat to low. Cover the pan with a lid and cook until the potatoes are tender (10-12 minutes). Add a little water in between if the masala is drying. Stir a few times while cooking. Once the potatoes are cooked well, add 1 teaspoon dry mango powder and 2 tablespoon chopped cilantro and mix well. Check for salt and add more if needed. Serve hot with phulka and dal.
Serving Suggestions
Achari Aloo Masala tastes great with any Indian flatbread such as Plain Tawa Paratha, Roti, Poori, Palak Puri, Bedmi Puri, Missi Roti, Lachha Paratha. You can also serve it as a side dish with Dal and Plain Rice.
Storage Suggestions
Achari Aloo will easily last 4 to 5 days in the refrigerator. Store it in a clean and dry container with a tight lid. Reheat in the microwave or pan before serving. Sprinkle a little water on top while reheating to add moisture.
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