A flavor party in your mouth, this Achari Aloo, has all the flavors of your favorite pickles or achar. The simple spices combine to create a dish that is tangy, fulsome, and oh so satisfying.
Food is tactile. That piece of roti wrapped around a warm piece of spiced potatoes, deftly popped in your mouth in a way that leaves a mark on only the top third of your fingers. If it's Achari Aloo that you are eating then in every bite you get a delicate crunch of seeds and spices.
That savoury nigella seed, the sweet saunf, and heady cumin. Achari Aloo is a dish that reminds me of the magic of spices, of how combining things a certain way changes how they taste entirely.
What is Achar?
Achar is the name given to a pickled condiment. Anything and everything can be pickled from carrots to mangoes to karelay. Unlike the "western" defintion of pickling, in South Asia pickles are made by combining spices and often mustard oil in different ratios for varying umami rich results. There are some spices that are common in many achar recipes
- kalonji or nigella seeds
- methi dana or fenugreek seeds
- saunf or anise
- rai or mustard seeds
- salt (a must)
- turmeric (sometimes)
3 Tips for Making Achari Aloo
1.) Watch the heat: when you add your spices to the oil you want it hot not smoking because that will instantly burn the spices
2.) Yellow Potatoes: Unless you are a diehard russet fan these most closely mimic the texture and flavor of the potatoes I grew up eating in Pakistan and are always my spuds of choice.
3.) Taste test: Right at the end when you've adjusted the curry to your liking then check for that must have balance of salt and spice.
What goes with Achari Aloo?
Hope you enjoy this veggie recipe. Would love to hear your thoughts below!
Flavorful Achari Aloo
Ingredients
Achari Masala
- 1 tsp salt
- 1 tsp red chili powder
- ⅓ tsp turmeric
- ½ tsp cumin seeds
- ½ tsp coriander seeds (lightly crushed)
- ½ tsp nigella seeds
- ½ tsp mustard seeds
- ½ tsp saunf
- ⅓ tsp fenugreek seeds
Sabzi Ingredients
- 1 Onion (diced) - roughly half a cup
- A few curry leaves (optional)
- 4-5 Diced Potatoes (I usually do slim ½ cm thick pieces for quicker cooking)
- ½ tsp ginger garlic paste (or a ¼ tsp each)
- 1 Tomato (diced)
Finishing touches
- 2-3 tbsp chopped cilantro
- 2-3 diced green chilies
- a squeeze of lemon juice
Instructions
Achari Masala
- combine all the ingredients in a small bowl and set aside
Sabzi
- Heat ¼ cup of oil in a saucepan with a lid
- Saute the onions on medium heat until the edges are turning golden brown
- Add the ginger garlic paste, saute for 30 seconds
- Now add in the achari masala ingredients and saute till aromatic
- Mix in the chopped potatoes and tomato, make sure you mix well.
- Cover and cook on low flame for 20 minutes, add a splash of water if the mix starts to stick.
- After 20 minutes check for doneness, if the potatoes are tender you can adjust consistency by adding water or drying it up (your preference)
- Add a squeeze of lemon juice then taste and adjust seasoning.
- Serve topped with cilantro and chilies
Sadaf Alam says
This looks delicious! I can’t wait to make it today!
Sarah Mir says
Hope you enjoyed it!
Sheila says
I’ve made this and it turns out great. I want to triple it for a big dawat. Will it triple well or should I make each batch individually?
Sarah Mir says
Hi Sheila! This should triple beautifully and I am SO happy to hear that you enjoyed it!
Blue says
Can I make this recipe without putting in fenugreek? Or maybe use a substitute?
Sarah Mir says
You absolutely can, you will miss it a little, so if you don't have the seeds and have the dried herb then a pinch of that at the end would be lovely!
Sunil Kelkar says
You made me fall in love with Pakistan. Not that we, the Pakistanis and the Indians, are very different but somewhere in the course of history, we have lost something that we both are desperate to get back. Like those two 'mele mein bichhde hue judwa bhai' often shown in bollywood blockbusters.
May we regain our lost souls soon.
sarahjmir@gmail.com says
That is so well put Sunil - here is to hoping for better times!
Sam says
I have only seen dishes where you fry the coriander/cumin/fenugreek seeds in oil before adding onion; am I reading correctly that is not needed and you can just add after. Will it change flavor if I fry these first and follow rest of steps eg adding spices after onion fries
sarahjmir@gmail.com says
Hi Sam! Here it is not needed, pre frying those spices is done to release their flavours before adding liquids but in dish you can put them as instructed. If you want to put the whole spices in earlier then just be mindful of the temperature. Hope you like the dish!
Fizza says
Could this be made with less oil, and if so do I need to make any other adjustments to the recipe? 🙂
sarahjmir@gmail.com says
Hi Fizza! You can certainly reduce it by a tablespoon or so but at this quantity of onion not more than that. I do always suggested that you drain any excess oil before serving - hope you try it!
Zainab Saeed says
Made it today and its so good! Finger licking good!
sarahjmir@gmail.com says
Thank you Zainab! I am SO happy you liked it!
Hania says
Could I use coriander powder if I’m out of coriander seeds? Thanks so much!
sarahjmir@gmail.com says
You totally can! The seeds add a nice texture as well, but powder will work for the flavour
Samana Ali says
The aroma if the masalas in this dish took me back to karachi... such authentic flavours & needless to say we gobbled it down.
sarahjmir@gmail.com says
Aww Samana thank you!!! I am SO happy to hear that!
Fatima Ali says
Very easy and flavorful recipe.
sarahjmir@gmail.com says
Thank you Fatima! Glad you enjoyed it!
Zahra Habib says
The easiest and most delicious aloo ever!
Reema says
This achari aloo recipe was so quick to put together and delicious too. Thanks
sarahjmir@gmail.com says
Thank you so much Reema!