Achari Aloo (Spiced Potatoes) Recipe

Ingredients:

For the Potatoes:

• 500g baby potatoes (peeled or unpeeled)
• 2 tablespoons mustard oil (for authentic flavor)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste

For the Achari (Pickle) Masala:

• 1 teaspoon fennel seeds
• 1 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon dried red chili powder
• 1/2 teaspoon amchur powder (dried mango powder) or 1 tablespoon lemon juice (for tanginess)
• 1 tablespoon brown sugar (optional, for balance)

For Garnish:

• Fresh cilantro leaves (chopped)
• Lemon wedges (optional)

Instructions:

1. Prepare the Potatoes:
   • Boil the baby potatoes until they are tender but not too soft (about 10-12 minutes). You can check doneness by inserting a fork or knife into one of the potatoes; it should slide in easily.
   • Drain the potatoes and set them aside. Once they are cool enough to handle, lightly crush them with the back of a spoon or a flat surface to release some of the starch. This helps the spices coat the potatoes more effectively.
2. Make the Achari Masala:
   • In a small dry pan, toast the fennel seeds, nigella seeds, cumin seeds, mustard seeds, fenugreek seeds, and ajwain seeds over low heat for about 2 minutes, or until they begin to release their aromas. Be careful not to burn them.
   • Once toasted, remove the spices from the heat and allow them to cool slightly. Then, grind them into a coarse powder using a mortar and pestle or a spice grinder.
   • Once ground, add the red chili powder, amchur powder (or lemon juice), and brown sugar (if using). Stir to combine, and set aside.
3. Cook the Potatoes:
   • Heat the mustard oil in a large pan over medium heat. Add the boiled and slightly crushed baby potatoes to the pan and sauté them for 5-7 minutes, allowing them to turn golden brown and crispy on all sides.
   • Add the turmeric powder, red chili powder, and salt to the pan, and stir to coat the potatoes evenly with the spices.
4. Add the Achari Masala:
   • Once the potatoes are sautéed, sprinkle the prepared achari masala over them and toss gently to coat the potatoes with the flavorful pickle spices.
   • Stir-fry for another 5 minutes on low heat, allowing the spices to infuse into the potatoes and give them a tangy, spicy flavor.
5. Garnish and Serve:
   • Remove the potatoes from the heat and garnish with fresh chopped cilantro leaves.
   • Serve hot with lemon wedges on the side for an extra burst of freshness.

Tips:

• Mustard Oil: Mustard oil is key to achieving the authentic taste of Achari Aloo. If you cannot find mustard oil, you can substitute with vegetable or mustard-flavored oil.
• For a Smokier Flavor: If you like a smokier taste, you can try the dhungar method. Place a small piece of charcoal on a spoon, heat it until it starts smoking, and then place it in the pan with the potatoes for 1-2 minutes. Cover the pan to trap the smoke, which will infuse the potatoes with a smoky flavor.
• Adjust the Spice Levels: Adjust the amount of red chili powder and green chilies according to your spice preference.

Achari Aloo is a flavorful and spicy dish that pairs wonderfully with roti, naan, or as a side dish to complement other curries. The combination of pickling spices gives this dish a distinct, tangy, and aromatic taste that’s sure to please your palate. Enjoy!

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