Скачать или смотреть Prepare Delicious Aachari Aloo Easily in Your Kitchen | Potato recipes | Chef Nehal Karkera

Prepare Delicious Aachari Aloo Easily in Your Kitchen | Potato recipes | Chef Nehal Karkera

Learn how to prepare delicious Aachari Aloo easily in your kitchen with this simple and mouth-watering recipe. Achari Aloo is a popular Indian tangy potato recipe that combines the flavors of spices and tanginess to create a masaledar dish. In this recipe, I’ll show you how to make the perfect Achari Aloo masala that will elevate your potato dishes to the next level. With a few simple ingredients and easy-to-follow instructions, you can make this Achari Aloo ki sabzi at home and impress your family and friends. Whether you're a beginner or an experienced cook, this Achari Aloo recipe is a must-try for anyone who loves potato recipes. So, watch this video and learn how to make Achari Aloo in Hindi with me.


Aachari Aloo Recipe

Ingredients:
10–15 baby potatoes, peeled, boiled in salted water, and soaked
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp carom seeds (ajwain)
5–6 fenugreek seeds
3–4 dry red chilies
4-5 tbsp mustard oil
1 tsp onion seeds (kalonji)
1 ½ medium onion, finely chopped
2–3 green chilies, chopped
1 tsp red chili powder
1 tsp tsp black salt
Regular salt, to taste
1-2 tsp amchur powder (dry mango powder)
½ cup water
Chopped

Method
1. In a large pot, boil water with some salt. Add the baby potatoes and cook until they are just tender.
2. Drain and soak them in cold water to stop cooking. This keeps them firm and ready to absorb all the spices
3. Toast coriander seeds, fennel seeds, cumin seeds, black peppercorns, carom seeds, fenugreek seeds, and dry red chilies in a dry pan on medium heat until aromatic and crunchy.
4. Let it cool, then grind into a coarse or fine powder (your call—both work).
5. Heat mustard oil in a kadai or deep pan. Keep it on high heat until it smokes, then reduce to medium.
6. Add the boiled potatoes and fry until golden brown. Remove and set aside.
7. In the same pan, add onion seeds and let them sizzle.
8. Toss in the chopped onions and fry on medium heat until they turn golden brown.
9. Add green chilies, red chili powder, black salt, regular salt, and amchur powder. Fry for 2–3 minutes until fragrant.
10. Add the fried potatoes back into the pan, mixing well to coat them in the masala.
11. Sprinkle the prepared spice powder over the potatoes and mix again. Cook on medium heat for another 2 minutes.
12. Add a splash of water, cover the pan, and let it simmer for 4–5 minutes until most of the water evaporates, and the potatoes develop a sticky, flavorful coating.
14. Check the seasoning and adjust as needed.
15. Finish with freshly chopped coriander.
16. Serve hot with steamed rice.


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