Indian · serves 2

Achari Aloo

Pickle spices on potatoes. Sharp, sour and completely different from a normal sabzi.

25 min Easy Vegetarian

Ingredients

  • 5 potatoes, boiled and halved
  • 1/2 cup curd, whisked
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin
  • 2 green chillies
  • 1/2 tsp turmeric
  • 3 tbsp mustard oil

Method

  1. Heat mustard oil till it just smokes, then cool slightly — that removes the raw sharpness.
  2. All five seeds in together. They should crackle within seconds.
  3. Green chillies, turmeric, then the potatoes and salt. Fry 5 minutes till they take colour.
  4. Lower the heat right down and stir in the whisked curd slowly so it doesn't split.
  5. 2 minutes more. Coriander and lemon.

Questions people ask about Achari Aloo

How long does Achari Aloo take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Achari Aloo?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Achari Aloo ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Achari Aloo vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Achari Aloo?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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