Apr 12, 2011

Achari aloo

Achari Aloo is a spicy, tangy potato dry dish with lot of flavours.  I had planned to make this dish for a long time and searched for a good homely recipe. I got reminded of the recipe in US Masala and followed her recipe exactly. It tasted so good and everyone at home loved it with paratha. Original recipe is here

Ingredients :

Baby Potato : 10-12 boiled (poke few holes in each with a fork)
Onion : 2 (sliced)
Ginger : 1 inch (paste)
Garlic : 10-12 cloves (paste)
Tomato : 1 piece (chopped)
Turmeric powder : 1 tsp.
Coriander powder : 2 tsp.
Kashmiri red chilli powder : 1 tsp.
Amchur : 1/2 tsp.
Pepper powder : 1 tsp.
Lemon juice : 1 tbsp.
Salt to taste


Black mustard seeds : 1 tsp.
Cumin Seeds : 1tsp
Fennel Seeds : 3/4 tsp.
Ajwain : 3/4 tsp.
Fenugreek seeds : 1/8 tsp.
Dry Red Chilly : 2-3
Bay leave : 1
Asofetida (hing) : a pinch
White Vinegar : 1/2 cup
Oil : 3-4 tbsp.
Fresh coriander leaves for garnishing

Method :

Heat oil on medium heat in a tawa, add mustard, fennel, hing, cumin, fenugreek, ajwain and whole chilli when seeds
are sputter then add tomato, onion, salt and turmeric powder. Cook for 5 mins.
Now add ginger-garlic paste and cook for 2 mins. When gets aroma then add in the potatoes and mix well. Cook for

2-3 mins.
Add all powder and carefully stir to coat the potatoes in the fragrant spices. Now add the lemon juice.
Garnish with chopped fresh coriander leaves.

Sending this dish to Priya's "Bookmarked Recipe - Every Tuesday" event.

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