Achari Aloo Recipe
Achari Aloo is a delicious North Indian dish that brings the flavors of pickles into your everyday meal. This dish features crispy fried potatoes combined with a tangy and spicy mix of achar (pickle), vinegar, and Indian spices. Perfect as a side dish with a variety of main courses, Achari Aloo adds a delightful zing to any meal. Let’s walk through the recipe and create this flavorful delight at home!
Ingredients for Achari Aloo
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4 medium-sized |
| Asafoetida (Heeng) | 1/2 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Dry Red Chilies (Sukhi Lal Mirch) | 3 whole |
| Pickle (Achar) | 3 tbsp |
| Vinegar (Sirka) | 2 tbsp |
| Sugar (Shakkar) | 1/2 tsp |
| Oil | As needed |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
Servings
This recipe serves 4 people.
Cooking Instructions for Achari Aloo
To prepare Achari Aloo, follow these simple steps that will bring out the bold and tangy flavors of the pickled potatoes:
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Prepare the Potatoes: Begin by washing the potatoes thoroughly. Once cleaned, boil them until they are about half cooked. After boiling, peel the potatoes and cut them into small, bite-sized pieces. This ensures the spices absorb into the potatoes more easily.
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Fry the Potatoes: In a kadhai (Indian wok), heat some oil over medium heat. Once the oil is hot, add the chopped potatoes to the pan. Fry them until they turn light brown and become crisp. Once done, remove them from the pan and set them aside for later use.
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Temper the Spices: In the same kadhai, add 1/2 teaspoon of asafoetida (heeng), 1 teaspoon of cumin seeds (jeera), and 3 dried red chilies. Allow the spices to sizzle for about 20 seconds to release their aroma.
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Add Potatoes and Pickle: After the spices have tempered, add the fried potatoes back into the kadhai. Toss them well to coat with the spices. Let them cook for about 30 seconds. Then, add 3 tablespoons of your favorite pickle (achar), mixing it thoroughly with the potatoes.
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Add Vinegar and Sugar: After a minute of cooking, add 2 tablespoons of vinegar (sirka) and let the potatoes cook in the tangy vinegar for another 2 minutes. This will enhance the flavors and soften the potatoes slightly. Lastly, sprinkle 1/2 teaspoon of sugar to balance the flavors, stirring well.
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Finish and Serve: Once the potatoes are cooked and all the ingredients are well combined, turn off the heat. Your Achari Aloo is now ready to be served!
Serving Suggestions
Achari Aloo pairs wonderfully with a variety of dishes. Serve it as a side with Gujarati Dal, Phulka (soft Indian flatbreads), and a fresh Kachumbar Salad for a complete meal that brings together the perfect balance of flavors. The crispiness of the potatoes, the tanginess from the vinegar and pickle, and the subtle sweetness from the sugar make this dish a hit with every bite.
Enjoy this easy and flavorful Achari Aloo as part of your weeknight dinners or as a delicious accompaniment to a festive meal. With its vibrant flavors and satisfying texture, this recipe is sure to become a family favorite.
