Tangy Achari Aloo + Achari Spice Mix Recipe
Achari aloo is a unique Indian potato dish with tangy and spicy flavors! It is made with an Indian pickling spice blend!
Servings: 4 servings
Calories: 248kcal
Equipment
- 1 pan
- 1 knife
- 1 cutting board
- 1 Pot to boil potatoes in
Ingredients
Achari Spice Mix
- 1½ tsp coriander seeds coriander seeds, mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, carom seeds
- 1½ tsp mustard seeds
- ¾ tsp cumin seeds
- ¾ tsp fennel seeds
- ½ tsp fenugreek seeds
- ¾ tsp carom seeds ajwain
- 3 potatoes 750g
- 3 tbsp oil in parts - 1 tbsp to cook potatoes then 2 for the the tadka
- ¼ tsp kalonji
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- ¼ tsp asafoetida
- 1½ tbsp garlic ginger paste
- 2 green chillies chopped finely
- ¼ cup onions chopped, 38g
- 1 tsp kashmiri chili powder
- ¼ tsp turmeric
- ½ tsp amchur (mango powder)
- 1 tsp salt
- ¼ cup water
Instructions
Make Achari Spice Mix
- In a dry pan, roast all the spices (coriander seeds, mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, carom seeds) over low to medium heat. Roast them until they release a fragrant aroma and slightly darken in color. Be careful not to burn them.
- Once roasted, remove the spices from the pan and let them cool down.
- Grind the cooled roasted spices into a fine powder using a mortar and pestle or a spice grinder. Your Achari spice mix is ready.
Achari Aloo
- Boil potatoes in a pot of water. Let cool, peel, and cut into approximate equal size 1 inch pieces.
- Heat 1 tablespoon oil in a pan on medium heat. Add cut potatoes and mix well. Let cook about 4 minutes or until you get a bit of browning. Remove potatoes and place on the side.
- In same pan, add remaining 2 tablespoons of oil and heat at medium heat. Add kalonji, cumin seeds, mustard seeds, and a pinch of asafoetida. Let the seeds splutter.
- Add garlic ginger paste. Sauté for a minute until fragrant. Add onions and let cook 2 minutes.
- Add green chilies and mix. Follow that with kashmiri chili powder, turmeric powder.
- Add the peeled and cubed potatoes, salt, and achari spice mix. Mix well to coat them with the spices.
- Add water, mix, and cover pot. Let cook five minutes ,allowing the flavors to meld and the spices to infuse into the potatoes. .Stir occasionally to prevent sticking.
- Once the potatoes are cooked through and tender (check with a fork or a knife), turn off gas and finish the dish with chopped cilantro leaves.
- Serve the Achari Aloo hot as a side dish with roti, naan, or rice.
Nutrition
Calories: 248kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 671mg | Potassium: 730mg | Fiber: 6g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 35mg | Calcium: 42mg | Iron: 2mg