Achari Aloo | Charra Aloo Masala
Achari Aloo is a North Indian dish made with baby potatoes cooked in a tangy and spicy pickle-flavored (Achari) masala. The dish gets its signature taste from Indian pickling spices like fennel, mustard, nigella seeds, and fenugreek. It has a bold, slightly sour, and spicy flavor, often enhanced with yogurt or tomato-based gravy.Charra Aloo Masala is a flavorful and spicy potato dish, typically made with a rich blend of Indian spices. It features crispy or sautéed potatoes tossed in a masala mixture, often containing onions, tomatoes, green chilies, and aromatic spices like cumin, coriander, and garam masala. This dish is known for its vibrant taste and pairs well with roti, puri, or rice.
Ingredients
Achari Aloo
- Baby potato (छोटा आलू) – ½ kg
- Mustard oil (सरसों तेल) – 4 tbsp
- Fenugreek seeds (मेथी दाना) – ¼ tsp
- Mustard seeds (सरसों दाना) – 1 tsp
- Cumin (जीरा) – 1 tsp
- Fennel seeds (सौंफ़) – 1 tsp
- Kalonji (कलौंजी) – ¼ tsp
- Garlic, chopped (लहसुन) – 2 tsp
- Ginger, chopped (अदरक) – 2 tsp
- Green chilli, slit (हरि मिर्च) – 3 nos
- Onion, chopped (प्याज़) – ½ cup
- Salt (नमक) – to taste
Mix Together
- Curd (दही) – 1 cup
- Bhuna Besan (भुना बेसन) – 2½ tbsp
- Turmeric (हल्दी) – ½ tsp
- Chilli powder (लाल मिर्च पाउडर) – 1 tsp
- Mix Pickle, chopped (मिक्स अचार) – 2 tbsp
- Water (पानी) – 3 cups
- Coriander, chopped (ताज़ा धनिया) – handful
Instructions
- To prepare Achari Aloo, start by washing the baby potatoes and cutting them in half. In a pan, heat mustard oil over medium heat. Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and kalonji. Sauté the seeds until they crackle and become aromatic.
- Next, add chopped garlic, ginger, and slit green chillies to the pan. Sauté for a minute until they release their flavors and turn golden brown. Add chopped onions to the pan and cook until they turn translucent and soft. Add the potatoes and saute. In a separate bowl, mix together curd, bhuna besan, turmeric, red chilli powder, and chopped mixed pickle. Stir well to combine all the ingredients. Pour the curd mixture into the pan with the sautéed onions and spices. Stir continuously to prevent curdling.
- Let the Achari Aloo simmer for a few more minutes, allowing the potatoes to cook, and absorb the tangy and spicy flavors of the gravy. Add water to the pan and bring the mixture to a gentle simmer. Allow it to cook for a few minutes until the flavors meld together and the gravy thickens slightly.Garnish the Achari Aloo with freshly chopped coriander leaves before serving. Enjoy this delicious and aromatic dish with roti, paratha, or rice.
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