Achari Aloo
Boiled potatoes tossed in the spicy masala of our red chilli achar. Big flavour, almost no effort.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 3
- Level
- Easy
Recipe card
Achari Aloo
Side dishNorth IndianVegetarian
Ingredients
Tick items off as you gather them. Quantities update with the servings.
Method
0 of 4 steps done- 1
Heat the mustard oil in a kadhai until it just smokes, then lower the heat.
- 2
Add the haldi and the achar masala and stir for 30 seconds.
- 3
Add the potatoes and salt, toss well and cook for 5 minutes until the masala coats every piece.
- 4
Garnish with coriander and serve with roti or as a side.
Tips for the best result
- Boil the potatoes until just tender, not mushy, so the cubes hold their shape when tossed.
- Taste before adding salt – the achar masala is already salty.
- Let the mustard oil just reach smoking point before lowering the heat; it mellows its sharp smell.
How to serve
Serve with hot rotis or parathas, or as a side with dal-chawal.
Frequently asked questions
Can I use another achar?
Yes. Any of our oil-based achars works – the Lesva or Kair Achar masala gives a different, tangier flavour.
Can I make it without mustard oil?
You can use any cooking oil, but mustard oil gives the traditional achari taste.
How do I make it less spicy?
Use 1 tablespoon of achar masala instead of 2, and add a little more potato.
