Achari aloo

Achari aloo is basically potatoes cooked in pickle spices. It is an 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 tastes good.

If you are bored of eating regular potato sabzi or just looking for a new way to cook potatoes, then give this a try.

Ingredients

• 12 baby potatoes, boiled and peeled
• 1 tbsp sunflower oil
• 1 tsp cumin (jeera)
• 1/2 tsp fennel seeds
• 3/4 tsp kalonji/black nigella seeds
• 1/4 tsp black mustard seeds
• 1/4 tsp fenugreek seeds/methi
• A pinch asafoetida/hing
• 1 medium onion, finely chopped
• 10 curry leaves
• 1 green chili, finely chopped
• 1 dry red chili
• 1 tbsp ginger garlic paste
• 2 tomatoes, pureed
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 3/4 teaspoon salt or to taste
• 1/4  cup water 
• 1/4 cup coriander leaves, finely chopped
• Salt to taste

Method

• Heat oil in a kadai, add cumin, fennel seeds, black nigella seeds (kalonji), mustard seeds and fenugreek seeds. Sauté for few seconds until seeds crackle. Then add hing and stir.

• To this, add ginger garlic paste and sauté for a minute. Then add chopped onion, green chili, red chili and curry leaves. Sauté until onion is translucent.
• Further add coriander powder, turmeric powder, red chili powder and salt and fry for 2 minutes.
• Next add pureed tomatoes, boiled and peeled baby potatoes, mix well. Add 1/4 cup water and boil.
• Cover and cook on a low flame for 5 minutes. Garnish with coriander leaves. Serve.