Achari Aloo (North Indian Recipes)

 

Achari aloo is a popular North Indian dish made with potatoes and a blend of spices commonly found in Indian pickles or achar. These spices, called panch puran, give the dish its pickled flavor, while amchur powder provides a sour kick. This dish is beloved by Indian food enthusiasts for its unique blend of spices and tangy flavors.

Achari Aloo is a flavorful and tangy Indian potato dish that derives its unique taste from a blend of spices typically used in pickling (achar). "Achari" translates to "pickled" in Hindi, and "Aloo" means potatoes. This dish captures the essence of traditional Indian pickles, offering a delightful mix of tanginess, spiciness, and aromatic flavors.

The spices used, such as mustard seeds, fennel seeds, nigella seeds (kalonji), fenugreek seeds, and cumin seeds, provide a robust and complex flavor profile. The dish is moderately spicy with a hint of sweetness of the potatoes and a burst of umami from the asafoetida (hing) other spices that elevate the tastebuds are garam masala, the tanginess of dry mango powder and a kick of red chili powder.
One fine day, I made up my mind to give a try. It was a huge hit and my family loved it. It is now in our regular menu list.

 

Recipe: Yields for 3 persons

Ingredients.

Potatoes  500gms

 

Ginger garlic paste 1tsp

 

Onions finely chopped 1

 

Turmeric 1/2 tsp

 

Salt to taste

Kashmiri chilli pdr 1 and half tsp

 

Dhania pdr 1tsp

 

Jeera pdr half tsp

 

Amchur pdr half tsp

 

Asafoetida a pinch

 

Garam masala half tsp

 

Few crushed kasuri methi

 

Fresh finely chopped coriader to garnish

To temper:

 

Oil 4 tbsp

 

Mustard seeds 1 tsp

 

Jeera 1tsp

 

Fenugreek seeds half tsp

 

Fennel seeds 1 tsp.

Method 

Wash and dice the potatoes. If you are using baby potatoes just wash n drain water. No need to peel the skin.
 

In a pan add oil and the tampering ingredients. Allow them to crackle and sautè the onions by adding ginger garlic paste and asafoetida.
 

Sautè it for a min or so till the garlic paste n onion is translucent.
Add turmeric and potatoes. Mix it.
 

Now add salt and cover the pan. Let it cook for about 10 mins. Give a mix in between and roast the potatoes. Once the potatoes are cooked, slightly mash them and add all the dry masalas mentioned in the ingredients table above.
Let it roast for about 10 mins in a low flame to turn crispy.

Enjoy with hot phulkas and dal tadka. 

 

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Nutritional Value Per Serving of Achari Aloo (Approximately):

 

Calories: Approximately 160-180 kcal

 

Fat: 8-10 grams

 

Saturated Fat: 1-1.5 grams

 

Cholesterol: 0 milligrams

 

Sodium: 300-400 milligrams (varies with salt used)

 

Carbohydrates: 20-25 grams

 

Fiber: 3-4 grams

 

Sugars: 2-3 grams

 

Protein: 2-3 grams

 

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