Aloo Ka Achar Recipe: Spicy Potato Pickle

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Aloo Ka Achar is a popular North Indian pickle made with potatoes and a mix of spices. This spicy and tangy pickle is a delightful condiment that can be enjoyed with rice, roti, or as a side with your favourite Indian meal. Here’s how to make Aloo Ka Achar:

Ingredients:

  • 3-4 medium-sized potatoes, boiled, peeled, and diced
  • 1/4 cup mustard oil (you can also use any cooking oil)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon asafoetida (hing)
  • 2-3 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon mango powder (amchur)
  • Salt to taste

Instructions:

1. Preparing the Potatoes:

  1. Boil the potatoes until they’re fork-tender. Peel and dice them into bite-sized pieces. Allow them to cool.

2. Preparing the Pickling Masala:

  1. Heat the mustard oil in a pan until it starts to smoke. Let it cool slightly.
  2. In another pan, dry roast mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds until they become aromatic. Allow them to cool and then grind them into a coarse powder.
  3. In a mixing bowl, combine the roasted spice powder, turmeric powder, red chili powder, asafoetida, and salt. Mix well.

3. Making the Achar:

  1. In the same pan that you used for roasting the spices, heat a little oil.
  2. Add ginger-garlic paste and sauté until it turns aromatic.
  3. Add the spice mixture from the mixing bowl and sauté for a minute.
  4. Add the diced potatoes and green chilies. Stir well to coat the potatoes with the spice mixture.
  5. Cook on low heat for about 5-7 minutes, stirring occasionally.
  6. Add mango powder (amchur) and mix well.

4. Finishing the Achar:

  1. Allow the Aloo Ka Achar to cool completely.
  2. Transfer it to an airtight container and store it at room temperature.
  3. The pickle will be ready to eat after a day or two when the flavors have melded together.

Tips:

  • Make sure the potatoes are completely dry before you add them to the pickle mixture.
  • Adjust the spiciness by varying the amount of red chili powder and green chilies.
  • Always use a clean, dry spoon when serving the pickle to prevent spoilage.

Aloo Ka Achar is a flavorful and spicy potato pickle that adds a zesty kick to your meals. The combination of spices and tangy mango powder makes it a delightful accompaniment to a variety of Indian dishes.

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