Name: Achari Aloo / Spicy Pickled Baby Potato recipe by Poonam Bachhav at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 kg baby potatoes; 3-4 whole dry Red Chilies; 1 tsp Mustard Seeds / Rai; 2 tsp Fennel seeds / Sauf; 1 tsp Fenugreek seeds / Methi dana; 1 tsp Nigella / Onion seeds / Kalonji; 1 tsp Cumin seeds / Jeera; 1 tsp red chilly powder; 1/4 tsp turmeric powder; Pinch of Asafoetida / Hing; 1/2 tsp dry Mango powder /Amchur powder; 1 tsp Grated Ginger; 1 tbsp Vinegar; 2-3 tbsp oil; Salt to taste

ABOUT Achari Aloo / Spicy Pickled Baby Potato RECIPE

Achari Aloo is a flavorful dry potato dish from North India . Achar in Hindi means pickle, and in this dish , potatoes are tempered with spices usually used to make pickles and hence the name of the dish. This spicy , tangy , flavorful dry potato dish is a treat to the taste buds . Achari Aloo can be served as a starter dish or a side dish and goes very well with hot pooris , rice , chapati or as an accompaniment with Curd Rice. Generally , Mustard oil is used in the preparation of this dish , but i have made the dish in my regular Sunflower oil , as my family does not like the strong flavor of mustard oil. I have not added garlic or onion in this dish, so this is a onion garlic free recipe. The recipe calls for use of baby potatoes, which are more tastier , though you may use regular potatoes in this dish if baby potatoes are not available. To cut down the extra calories , i have boiled the baby potatoes instead of deep frying them. If you too are a fan of the versatile potato , you will surely like this dish. Do give it a try :)

Ingredients Serving: 4

1/2 kg baby potatoes
3-4 whole dry Red Chilies
1 tsp Mustard Seeds / Rai
2 tsp Fennel seeds / Sauf
1 tsp Fenugreek seeds / Methi dana
1 tsp Nigella / Onion seeds / Kalonji
1 tsp Cumin seeds / Jeera
1 tsp red chilly powder
1/4 tsp turmeric powder
Pinch of Asafoetida / Hing
1/2 tsp dry Mango powder /Amchur powder
1 tsp Grated Ginger
1 tbsp Vinegar
2-3 tbsp oil
Salt to taste

Instructions

Wash and boil the baby potatoes . Peel on cooling and keep aside. If using regular potatoes, chop them into cubes after boiling and peeling.
Grind the whole red chilies , fenugreek seeds , mustard seeds and fennel seeds coarsely and keep aside until use.
In a pan heat up oil , add onion seeds and cumin seeds to it. Once the cumin seeds crackle, add the grated ginger , saute it for a while. Now add the Asafoetida and Turmeric powder followed by the boiled potatoes.
Stir fry the potatoes for about a minute. Now add the coarsely ground powder of ( red chilies , fennel seeds, fenugreek seeds and mustard seeds) . Along with it add the amchur powder , red chilly powder and salt.
Stir nicely so that all the spices blend very well with the potatoes. Now add the vinegar and little water . Mix well. Cook the potatoes , until all the water is soaked up.
Adding water is optional , but this step ensures the potatoes are moist and the spices do not burn up. Put off the flame and serve the tasty achari aloo hot with chapati or rice.

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