ACHAARI ALOO
Achaar means Indian pickles and Aloo means potatoes and hence this recipe is called Achaari Aloo because the potatoes are sauteed in pickling spices.
A very simple recipe yet so flavorful this Achaari Aloo can be made in minutes and can be served as a side dish in dinner and with Parathas or pooris they can be served as weekend breakfast.
It was Saturday evening that day, and our friends were coming for dinner and I was thinking as what to make for main course, as they were coming for the first time we wanted to make a variety of dishes. My husband suggested me to make Achaari Aloo as it was quick, easy and delicious. He just didn’t want me to make simple potato curry , instead a punch of pickling spices would give a different flavor.
The dish was a hit and our friends just loved the curry. I also made Paneer Makhana, Lehsuni Paalak daal, Chicken do Pyaaza , Rotis and rice in main course and Dahi ki Ghujiyas in starters.
Lets Proceed towards the recipe
- Medium Potatoes-6
- Crushed Garlic- 2 tsp ( 5-6 cloves)
- Coriander Powder- 1 tsp
- Turmeric powder-1/2 tsp
- Red Chili powder-1/2 tsp
- Whole Red chilies-1 or 2
- Amchoor( Raw Mango) Powder- 1 tsp
- Kalonji ( Nigella) seeds- 1 tsp
- Cumin ( Zeera)seeds- 1/2 tsp
- Mustard seeds- 1 tsp
- Heeng/ Asafoetida- A pinch
- Salt to taste
- Oil and masala fro any Pickle you like( 1 tsp each)- I used Mango pickle masala
- Oil- 1 tbsp
- crushed coriander seeds-1/2 tsp
- Fresh Cilantro(coriander) leaves for garnishing
- Wash and boil the potatoes in an a pan for about 20 minutes until they are cooked.Once cooked cool and peel them and cut them into pieces.
- Mean while, Heat oil in a non stick pan or Kadai and Once the oil is heated add cumin seeds, Mustard seeds and Kalonji seeds.
- Add whole red chilies and garlic and saute for few minutes on low flame.
- Now add Turmeric powder, red chili powder, coriander powder and add the cut potatoes. Mix everything well and now add amchoor powder and mix well.
- Take out a tsp of pickle oil and a tsp of pickle masala from any of your favorite pickles and spread them all over the potatoes.
- Mix well and Garnish with chopped cilantro leaves and sprinkle some crushed coriander seeds and serve hot with Parathas or rotis or Pooris.
- Enjoy!
- Make sure that the potatoes are not over cooked, other wise the curry will become mushy.
- You can use any pickle oil of your choice , but I recommend Mango pickle will go best with this recipe.
- If you like less sour, then skip adding amchoor to the curry.
