Fullmeals

Aachari Aalu (Pickled Potatoes) – Indian Style

Name: Aachari Aalu (Pickled Potatoes) – Indian Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3-4 People
Cuisine: Indian
Ingredients: 500 grams Potatoes; 2 tbsp Mustard oil; 1 tsp (or to taste) Salt; 1/2 tsp Turmeric powder; 1/2 tsp (optional) Kalonji (Nigella seeds); 1/2 tsp Amchoor powder; 1/2 tsp Black salt; 1/2 tsp Kashmiri red chili powder; 2 pinches Asafoetida (hing); 1 tbsp Water; for garnish Fresh coriander; 1 tsp Whole coriander; 1 tsp Cumin seeds; 1 tsp Whole fennel seeds; 1/2 tsp Mustard seeds; 4-5 Black peppercorns; 2 Dry red chilies; 1/8 tsp Fenugreek seeds; a pinch (optional) Dry mint leaves

Recipe by Cook with Mamta

Ready in35 min
Prep15 min
Cook20 min
CuisineIndian · North Indian
Serves3-4 People
DifficultyEasy
Spicy level4/5
Calories~200 kcal

Aachari Aalu (Pickled Potatoes) – Indian Style

Ingredients

Main Ingredients

500 gramsPotatoes
2 tbspMustard oil
1 tsp (or to taste)Salt
1/2 tspTurmeric powder
1/2 tsp (optional)Kalonji (Nigella seeds)
1/2 tspAmchoor powder
1/2 tspBlack salt
1/2 tspKashmiri red chili powder
2 pinchesAsafoetida (hing)
1 tbspWater
for garnishFresh coriander

For Dry Roasted Spice Mix

1 tspWhole coriander
1 tspCumin seeds
1 tspWhole fennel seeds
1/2 tspMustard seeds
4-5Black peppercorns
2Dry red chilies
1/8 tspFenugreek seeds
a pinch (optional)Dry mint leaves

Step-by-Step Instructions

1.Prepare the Potatoes
Wash and peel 500 grams of potatoes. Cut them into halves (or quarters, or use small whole potatoes). Prick each potato piece slightly with a knife so they can fry thoroughly inside.
2.Heat Mustard Oil
Heat 2 tablespoons of mustard oil in a pan on high flame until it starts smoking. Once smoke appears, turn off the flame.
3.Shallow Fry Potatoes
Add the cut potatoes to the hot oil. Turn on the flame to low-medium. Shallow fry the potatoes, stirring occasionally, until they are lightly golden.
4.Lower the Flame
Reduce the flame to low.
5.Cook Potatoes in Steam
Cover the pan and let the potatoes cook in their own steam until soft, flipping them occasionally to ensure even cooking.
6.Prepare Dry Roasted Spices
While the potatoes are cooking, place a tadka pan on low flame to prepare the spice mix.
7.Roast Spices
Add 1 teaspoon whole coriander, 1 teaspoon cumin seeds, 1 teaspoon whole fennel seeds, 1/2 teaspoon mustard seeds, 4-5 black peppercorns, 2 dry red chilies, and 1/8 teaspoon fenugreek seeds to the tadka pan. Dry roast them on low flame until fragrant, about 2-3 minutes. Remove from heat.
8.Check Potatoes
Check the potatoes. They should be lightly golden and partially cooked.
9.Add Salt to Potatoes
Add 1 teaspoon of salt (or to taste) to the potatoes and stir well.
10.Cover Again
Cover the pan again and continue cooking on low flame.
11.Add Mint Leaves to Spices
Add a pinch of dry mint leaves (optional) to the roasted spices and stir to remove any remaining moisture.
12.Grind Spices
Once the roasted spices have cooled down, coarsely grind them in a grinder. Ensure it's a coarse grind, not a fine powder.
13.Final Potato Check
Check the potatoes again. They should be golden and about 90% cooked, easily cut with a spatula.
14.Add Ground Spices
Add the coarsely ground spice mix to the potatoes and mix well.
15.Add Turmeric
Add 1/2 teaspoon of turmeric powder and mix thoroughly to coat the potatoes evenly.
16.Add Remaining Spices
Add 1/2 teaspoon kalonji (nigella seeds, optional), 1/2 teaspoon amchoor powder, 1/2 teaspoon black salt, and 1/2 teaspoon Kashmiri red chili powder. Mix all the spices well with the potatoes.
17.Add Asafoetida
Add 2 pinches of asafoetida (hing) and mix again.
18.Cover and Cook Briefly
Cover the pan and cook on low flame for a few more minutes to allow the flavors to meld.
19.Stir and Check
Uncover the pan and stir the potatoes. Ensure they are fully cooked and tender.
20.Add Water for Coating
Add 1 tablespoon of water and mix well. This helps all the spices to coat the potatoes evenly.
21.Final Cover
Cover and cook on low flame for another minute.
22.Garnish and Serve
Uncover the pan, stir the potatoes, and garnish with fresh coriander. Turn off the flame and serve hot.