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A top down shot of a plate of achari aloo, roti in the corner
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Flavorful Achari Aloo

Easy to make Achari Aloo that tastes like a party in your mouth!
Course Main Course
Cuisine Indian, Pakistani
Author Sarah Mir

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