Potato achari recipe with step-wise pictures. Potato achari / Achari aloo is a tangy, spicy dry side dish prepared by sauteing boiled potatoes in pickles. This pairs so well with chapathi, roti or curd rice. I love to eat this with curd rice and the thought itself makes me drool. Any pickles can be used but my personal favorite in making achari recipes is with garlic or mango pickle. Usually achari is restaurants is prepared with special achari powder but I have added pickles with gives the similar taste. Try this tempting achari aloo and you will definitely do it again ?
- Potatoes – 4 large size
- Onion – 1
- Asafoetida – 1/2 tsp
- Cumin seeds – 1 tsp
- Red chilli – 3
- Pickle – 3 tblspn
- Vinegar – 2 tblspn
- Sugar – 1/2 tsp
- Oil – 2 tblspn
1. Wash and boil potatoes adding water until it is half cooked.
2. Peel the skin and chop into small pieces. Heat oil in a pan, add potatoes and fry until it turns slight brown and becomes little crispy.
3. Remove the potatoes from oil and keep aside. Add asafoetida, cumin seeds and red chilli to the same oil in kadai.
4. Once it splutters, add chopped onion and saute until it becomes translucent.
5. Then add fried potatoes and pickles to the onion and saute well until everything is mixed well.
6. Add vinegar and saute for a minute in low flame until you get very good aroma of cooked pickles and spices.
7. Add sugar (I have added brown sugar) and very little water and cook for a minute. The potato has to be soft and coated with pickle.
8. Remove from flame and serve hot with chapathi or rice.
- I have not added extra salt, as the salt in pickle and vinegar is enough for me. If you want then add little salt while boiling potatoes.
- The same achari can be prepared using paneer instead of potatoes.
- I have added garlic pickle and any pickle can be added.