Feb 3, 2016

Achari Aloo ~ Baby Potato with Indian Pickled Spices

Achari Aloo is a popular North Indian side dish on the table. In this recipe, baby potatoes are boiled and coated with Achari ( pickle) spices like mustard, red chili, fennel seeds and amchur (dry mango) etc. As this dish is made with baby potatoes this could be a healthy one bite appetizer too. Creamy boiled potato inside will cover up all the achari spices outside making it flavorful, delicious and kids friendly. From long time I wanted to make this dish for my potato lover at home and finally it happened today.  This serves best as Appetizer or Side Dish with Roti or Rice. Here is the recipe for you, Njoy!

Super Yummy Achari Potatoes!

Baby Potatoes - 1 lb
Onion - 1/2
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Mustard Oil - 1 Tbsp ( or Vegetable Oil)
Turmeric powder - 1/2 tsp
salt - 1 tsp
Cilantro - 1 tbsp ( for garnish)

Achari Spice Powder:
Mustard Seeds - 2 tsp
Methi Seeds - 1 tsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Dry Red Chili - 4
Turmeric Powder - 1/2 tsp

Preparatory Steps:
  • Boil Baby Potatoes in the Pressure Cooker for 1 whistle. Take them out once the cooking is done, peel the skin off and keep them aside. 
  • Grind all the spices under Achari Spice Powder section into coarse powder in a small mixie jar and keep it aside. 
  1. Heat  non-stick pan and add oil to it. Once the oil is hot, add cumin seeds, mustard seeds and turmeric powder. As mustard starts spluttering, add chopped onions and saute them well. 
  2. Add salt and Achari Spice powder to the pan. Saute onions with spices for 1 min. Add 1/2 of cup of water and simmer for 2 min. 
  3. Add boiled potatoes to the pan and coat with spice mixture.  Reduce the flame to low and simmer for 5 min, while tossing the potatoes up and down gently. 
  4. Switch off the stove, transfer to serving bowl and garnish with chopped cilantro. Serve hot with rice or roti.
Adding mustard oil gives very authentic and achari flavor to this dish. If you don't have it that is fine, you can use Vegetable Oil in place of Mustard Oil in tempering. But Methi Seeds and Fennel Seeds are must to make this spice powder and they are irreplaceable in this recipe.

Will be back with another exotic easy dish
Happy Cooking until then!

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