Achari Aloo Recipe | Potato Recipe Achari Aloo Recipe badhiyakhana.com/recipe/achari-aloo-recipe-potato-recipe/
Badhiyakhana
Ingredients Adjust Servings: 250 gm Boiled Baby Potato (uble aloo) 2 tbsp Curd (dahi) 1 tsp Ginger Paste (adrak paste) 1 tsp Garlic Paste (lahsun paste) 1 tbsp Chopped Green Chilies (chopped hari mirch) 1 big Finely Chopped Onion (chopped pyaz) 1 cup Oil 2 tbsp Coriander Powder (dhaniya powder) ½ tsp Red Chili Powder (lala mirch powder) ½ tsp Turmeric Powder (haldi powde) 1/2 tsp Kachmiri Red Chili Powder (Kashmiri lala mirch powder) ½ tsp Asafetida (hing) ¼ tsp Garam Masala
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¾ tsp Salt ¼ tsp Carom (ajwaine) ½ tsp Fennel Seeds (souf) ¼ tsp Onion Seeds (kalongi) ½ tsp Fenugreek Seeds (methi dana) ½ tsp Red Mustard (rai/lala sarso)
Nutritional information 131 Calories 16g Carbohydrates 0.0mg Cholesterol Share
Achari Aloo Recipe
ACHARI ALOO RECIPE | POTATO RECIPE | ALOO RECIPE Achari Aloo Recipe is a very popular potato recipe, where you will find a great blend of taste and aroma. As it
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name says, a recipe, having pickle taste. It is really very exotic in taste and simple in the process. It is just a perfect side dish, which can be used as main dish also. The best part of the recipe is that, it is just perfect for any breakfast, lunch and dinner menu. If, you will ask me, I simply love to enjoy it with plain rice and plain tuar daal. You need not to have anything else, because you are having pickle taste, as well, with achari aloo. Before Achari aloo Recipe, I have posted Achari Paneer Recipe on the festival of Rakshabndhan. It was a great hit on my blog. I hope, this time also you will like my Achari Aloo Recipe. The making process of achari aloo is not like any pickle, rather a few spices, which we will use here, are those spices which we use while making pickles. Like; Mustard, Fennel Seeds, Fenugreek Seeds, Onion Seeds and Carom. Your home will fill with achari aroma, when you will add spice to the heated oil. You will love the smell. My Achari aloo Recipe doesn’t demand too much effort and time. It is quick and simple recipe, which can be prepared on short notice also. Before this recipe, I have also posted many Potato Recipe. The recipes are: Restaurant Style Aloo Tamater Recipe, Kolkata Veg Biryani, No onion no garlic Dum Aloo Recipe , Aloo Paratha Recipe, Mughlai Dum Aloo Recipe. I hope that you will also like my recipe.
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PRICK THE BOILED POTAOS Take one potato in your hand and prick it several times with the help of a toothpick. Do it with every potato.
MERINATE POTATOES Now, marinate the potatoes using curd, 1/4 tsp salt, ¼ tsp red chili powder, ½ tsp ginger paste and ½ tsp garlic paste. Marinate it for at least 30 minutes or maximum 1 hour. (Take these ingredients from the ingredients explained above.)
MIX ALL DRY SPICES In a bowl or plate, mix hing carom, onion seeds, fennel seeds, red mustard and fenugreek seeds.
HEAT THE OIL AND ADD THE MIXTURE At first, in a pan, heat the oil and add the mixture of dry spices and hing to it. Let the mixture crack. Always do it on the high flame. So that, the dry spices can crack well.
ADD THE CHOPPED ONION, GINGER GARLIC PASTE AND GREEN CHILIES Reduce the flame to low and add the chopped onion, ginger garlic paste and green chilies to it. Stir it.
FRY IT Fry it on the high flame till the onion starts becoming soft.
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ADD SPICES POWDER AND SALT After adding spice powder and salt to potato, you still have some unused red chili powder, salt and complete quantity of Coriander powder Kashmiri red chili powder and turmeric powder. At first, reduce the flame to low and add unused red chili powder, salt and coriander powder, turmeric powder and Kashmiri red chili powder. Stir it. Cover it.
FRY ON THE LOW FLAME Fry this on the low flame for 2 minutes. Stir in between.
ADD MERINATED POTATO Add marinated potato. Stir it.
FRY ON THE MEDIUM FLAME Fry it on the medium flame. Make potatoes brown. Cover the pan with the lid, while frying potatoes. You have to make potatoes, dark brown.
ADD GARAM MASALA At last, add garam masala and mix it. Yours Achari Aloo is ready to serve.
TIPS • If possible, use mustard oil to make it. • You can replace curd with dry mango powder (aamchoor)
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