Achari Aloo Recipe

Hello everyone! I hope you are all doing well and in high spirits. Today, I am excited to share with you a delightful and tangy dish called "Achari Aloo." This recipe combines the rich flavors of Indian spices with the comforting taste of potatoes. Let's dive into the details and see how to prepare this mouth-watering dish.

 Ingredients:

 

- Potatoes 4 medium-sized, cut into small cubes

- Oil 1/2 cup

- Cumin seeds 1 tablespoon

- Kalonji (Nigella seeds) 1 tablespoon

- Imli (Tamarind) 1/2 tablespoon

- Raidana (Fennel seeds) 1 tablespoon

- Bhuna Kutta Dhanya Ke Beej (Roasted crushed coriander seeds) 1 tablespoon

- Achar Gosht Masala 1 tablespoon

- Salt to taste

- Red Chili Powder 1 tablespoon

- Chaat Masala 1 tablespoon

 Method:

1. Preparing the Ingredients:

Start by washing the potatoes thoroughly. Peel them and cut them into small cubes. The size of the cubes can vary according to your preference, but keeping them uniform ensures even cooking. Once chopped, set the potatoes aside.

2. Heating the Oil:

Take a deep pot or a heavy-bottomed pan and add the oil. Heat the oil on a medium flame until it's hot. The oil should be hot enough for the spices to crackle, but not so hot that they burn.

3. Adding the Spices:

Once the oil is heated, add the cumin seeds and let them splutter. Cumin seeds add a warm, earthy flavor to the dish. Next, add the kalonji seeds. Kalonji, also known as nigella seeds, has a slightly bitter taste and an onion-like flavor that complements the other spices.

Add the fennel seeds (raidana). Fennel seeds have a sweet, licorice-like taste that balances the heat of the spices. Then, add the roasted crushed coriander seeds (bhuna kutta dhanya ke beej). This adds a slightly nutty and citrus flavor to the dish.

4. Adding Tamarind and Potatoes:

Once the spices are lightly browned and aromatic, add the tamarind. Tamarind adds a tangy flavor to the dish, which is characteristic of 'achari' or pickle-style dishes. Stir the tamarind well with the spices.

Now, add the cubed potatoes to the pan. Stir them gently to coat the potatoes evenly with the spice mixture. The oil and spices should cover the potatoes, infusing them with rich flavors.

5. Adding the Masala and Water:

Add the achar gosht masala to the potatoes. Achar gosht masala is a special spice blend used in pickling and gives the dish its distinctive achari flavor. You can find this masala in Indian grocery stores or make your own using a mix of mustard seeds, fenugreek, fennel, and other spices.

Next, add the red chili powder and salt. Adjust the salt according to your taste. Stir the mixture well, ensuring that all the spices are evenly distributed over the potatoes.

To help the potatoes cook and to create a bit of gravy, add a few tablespoons of water. The water helps the potatoes to cook evenly and prevents the spices from burning.

6. Cooking the Potatoes:

Cover the pan with a lid and reduce the flame to low. Let the potatoes cook on low heat for about 30 minutes. Cooking on low heat ensures that the potatoes absorb all the flavors from the spices and tamarind.

After 30 minutes, check the potatoes. Stir them gently and check if they are cooked through. The potatoes should be tender and easily breakable with a spoon. If the potatoes are not fully cooked, add a little more water and continue to simmer for another 10-15 minutes. The goal is to have soft, well-cooked potatoes that have absorbed the rich flavors of the spices.

7. Final Touches:

Once the potatoes are cooked and the oil starts to separate from the spices, turn off the heat. The dish should have a thick, rich gravy that clings to the potatoes.

Garnish the Achari Aloo with fresh coriander leaves for a burst of freshness and color. This adds a slight herby note to the dish, balancing the rich and tangy flavors.

8. Serving Suggestions:

Achari Aloo is best served hot with roti, naan, or paratha. The tangy and spicy flavors of the dish pair beautifully with the soft and chewy texture of Indian bread. You can also serve it with steamed rice for a comforting meal.

For a complete meal, you can make a refreshing drink called salted lassi. Salted lassi is a yogurt-based drink seasoned with salt and sometimes cumin powder. It's a perfect accompaniment to a spicy meal, as it cools the palate and aids digestion. To make salted lassi, blend yogurt, water, a pinch of salt, and a little cumin powder until smooth. Serve chilled.

Enjoy the Achari Aloo with your family and friends, and savor the delightful combination of spices and tangy flavors. This dish is perfect for those who love a bit of heat and zest in their meals.

Tips and Variations:

1. Spice Level: You can adjust the amount of red chili powder according to your preference. For a milder version, reduce the chili powder or use a milder chili variety.

2. Additional Vegetables: You can add other vegetables like cauliflower or peas to this dish. They absorb the flavors well and add more texture to the dish.

3. Serving with Dals: Achari Aloo pairs wonderfully with simple dals like moong dal or masoor dal. The combination of spicy potatoes and mild dal creates a balanced meal.

4. Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. They can be reheated in a microwave or on the stovetop. The flavors often intensify after sitting for a while, making the dish even more delicious the next day.

5. Garnishing: For an extra burst of flavor, you can garnish the dish with a sprinkle of chaat masala just before serving. Chaat masala adds a tangy and slightly spicy kick that enhances the overall taste.

Achari Aloo is a versatile and flavorful dish that can be enjoyed in various ways. Whether you're making it for a family dinner or a special occasion, it's sure to be a hit. The combination of tangy tamarind, aromatic spices, and tender potatoes is simply irresistible. So, go ahead and try this recipe, and bring the delightful taste of Indian pickles to your table!

Enjoy cooking and relish the flavors of this delicious dish!