Achari Aloo
Are you looking for a vegetarian dish that’s both flavorful and exciting? Then look no further than Achari Aloo, also known as potatoes in a spiced yoghurt gravy.
The word “achari” translates to “pickled” in Hindi and Urdu, and this recipe perfectly captures those vibrant pickling spice flavours. It’s a delightful balance of tangy, spicy, and warm, perfect for those who enjoy a bit of a kick. But fear not, the creamy yoghurt base mellows things out, making it a crowd-pleaser for all palates.
Whether you need a satisfying vegetarian main course or a flavorful side dish, Achari Aloo is sure to become a new favourite. So, gather your potatoes, yoghurt, and some warming spices, and get ready to whip up this culinary adventure!
Vegan
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Step By Step
Adjusted Ingredients
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Achari Aloo |
Step By Step
- Add one third cup of cooking oil. Heat on medium heat.
- Add one-quarter teaspoon of Asafoetida powder.
- Add half a teaspoon of mustard seeds.
- Stir a little to spread evenly.
- Add 1 teaspoon of Aniseeds.
- Add half a teaspoon of Mustard Seeds.
- Stir fry for about a minute.
- Add half a kg of medium cubes of potatoes.
- Stir fry for 2 to 3 minutes.
- Add a little water.
- Fry stirring occasionally for another 5 minutes.
- Add half a teaspoon of salt.
- Add half a teaspoon of Red Chilli Powder.
- Add a quarter teaspoon of turmeric powder.
- Add two teaspoons of coriander powder.
- stir to mix well.
- Add 1 cup of yogurt.
- Let cook for about 15 minutes stirring occasionally.
- Keep on frying till the oil separates.
- Add the rest of the water.
- Cover and let cook for 5 minutes.
- After 5 minutes remove the lid and add half a teaspoon of Dry Mango Powder.
- Stir to mix well.
- Check that the potatoes are tender.
- If not then cover and cook for a few more minutes.
- Once the potatoes are tender, Sprinkle two finely chopped green chillies.
- Garnish with the fresh coriander.
- Add the pickle to the curry.
Achari Aloo |
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Preparation Time : 50 Minutes |
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Cooking Time : 20 Minutes |
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Good For : 4 Servings
| Ingredient | Qty | Measure |
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| Potatoes - Cube Cut | 500.00 | Grams |
| Cooking Oil | 0.33 | Cup |
| Asafoetida | 0.25 | Teaspoon |
| Fenugreek Seeds | 0.25 | Teaspoon |
| Red Chilli Powder | 0.50 | Tablespoon |
| Mustard Seeds Black | 0.50 | Teaspoon |
| Aniseed | 1.00 | Teaspoon |
| Yoghurt | 1.00 | Cup |
| Turmeric Powder | 0.25 | Teaspoon |
| Coriander Powder | 2.00 | Teaspoon |
| Green Chillies - Chopped | 2.00 | Teaspoon |
| Water | 1.00 | Cup |
| Dry Mango Powder | 0.50 | Teaspoon |
| Fresh Coriander | Few | |
| Pickle - small pieces with oil | As per Taste |
Things to Consider
- Follow the heat guide, cooked on Medium Heat
- Remember that our cooking is not an exact science so ingredients need not be exact measurements
- Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
- Like any recipe feel free to experiment with the ingredients and quantities
- Please check all the ingredients for any allergens
- More information on common allergens is available here https://rubyskitchenrecipes.uk/allergens/
- All our English videos have captions in more than 100 languages. These captions are translated by AI Tools. However in some cases the language may not be 100% accurate however, we are confident that they convey the messsage.
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