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Achari Aloo

Achari Aloo is a tangy and mildly spiced Indian potato dish cooked with pickle spices. It is healthy, easy to make, and perfect for quick meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Ready In 25 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner, lunch, Side Dish
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups boiled potatoes, cubed Use firm-boiled potatoes
  • 1 tbsp mustard oil Gives authentic achari flavour
  • 1 tsp panch phoran Mix of fennel, mustard, nigella, fenugreek, cumin
  • 1/4 tsp hing
  • 1 tsp ginger, finely chopped
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1.5 tsp achari masala or mixed pickle masala Use store-bought or homemade
  • 1/4 cup water Adjust as per consistency
  • 1 tsp lemon juice Balances tanginess
  • to taste salt
  • 1 tbsp fresh coriander, chopped For garnish

Equipment

  • Kadhai or pan
  • Spatula

Method
 

  1. Heat mustard oil in a kadhai until slightly smoky for authentic flavour.
  2. Add panch phoran and let it crackle. Add hing and ginger.
  3. Mix in turmeric and red chili powder. Stir for a few seconds on low heat.
  4. Add boiled potato cubes and toss gently so they are coated with spices.
  5. Sprinkle achari masala and salt. Add a splash of water and mix well.
  6. Cover and cook for 5–6 minutes on low heat until potatoes absorb flavours.
  7. Finish with lemon juice and coriander. Serve hot.

Notes

For a lighter version, use minimal oil or replace half the potatoes with steamed sweet potatoes. Achari Aloo pairs well with rotis, parathas, or curd rice.