Achari Aloo I Potato Recipes I No onion No Garlic Recipe I चटपटे अचारी आलू I Pankaj Bhadouria
Looking for ‘something different’ yet comforting like potato recipes? Then this Achari Aloo fits the bill perfectly for you!
These Achari Aloo are exactly what they sound like- Achari! A flavour of picling spices, a tanginess in th e Achari Aloo coming from the yoghurt paste, the pungency of the mustard oil, all this makes the Achari Aloo quite tangy, chatpate and absolutely delicious!
This is also a no onion no garlic recipe and hence a Jain recipe and also a sattvic recipe!
Try out these Achari Aloo, one of my favourite potato recipes, and let em know how you like them!
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Recipe :
Achari Aloo
Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 3-4
Ingredients:
500g baby potatoes
2green chiles
1” ginger
Salt to taste
½ cup yoghurt
1 tbsp Kashmiri red chili powder
1 tbsp coriander powder
½ tsp turmeric powder
½ tsp cumin powder
½ tsp kasuri methi
A pinch asafetida
1 tbsp mixed pickle (masala only)
2 tbsp mustard oil
½ tsp fennel seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
1.2 tsp nigella seeds
2-3 whole red chilies
Method:
Peel and wash the potatoes very well.
Boil the potatoes for 6-7 minutes or till ¾ cooked.
Crush the ginger and green chilies with ½ tsp salt to a coarse paste.
Mix the powdered spices, pickle masala and kasuri methi in the yoghurt and blend well.
Heat the mustard oil to smoke point, cool the oil a bit then add the fennel seeds, mustard seeds, nigella seeds, fenugreek seeds and broken red chilies. As the spices splutter, add the boiled potatoes, salt to taste and toss till the potatoes are golden.
Add the ginger green chili paste and cook till fragrant. Add the yoghurt paste and mix well. Cook till the yoghurt is cooked and the paste dries up a bit. Finally finish with chopped coriander leaves and serve.
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Timeline:
0:00 intro
1:00 recipe begins
3:10 boiling the potatoes
3:50 preparing the ginger chili paste
4:10 preparing yoghurt paste
5:37 preparing achari aloo
8:30 plating achari aloo
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