Achari Aloo Recipe | Spicy Pickled Potato Recipe | Chef Amrita Raichand

Learn how to make a mouth-watering Spicy Pickled Potato recipe with Chef Amrita Raichand. This Tangy Achari Aloo dish is a delightful twist on the classic Achari Aloo recipe, packed with bold flavors and aromatic spices. Follow along as Chef Amrita shares her expert tips and tricks to create this Chatpate Masaledar Achari Aloo that will surely impress your taste buds. Whether you're a fan of spicy food or looking to try something new, this recipe is a must-try for all food enthusiasts. Watch now and add a flavorful kick to your dining table!

Kurkuri Bhindi :    • Kurkuri Bhindi Recipe | How to Make C...  

Achaari Aloo

Ingredients

Baby potatoes - 500 gm (washed thoroughly)
Oil- 2 tbsp
Tamarind pulp - ¼th cup
Asafoetida (hing)- ½ tsp
Salt- to taste
Turmeric powder - ½ tsp
Red chilli powder- 1.5 tbsp
Coriander powder - 1 tbsp


For the Achaari Masala

Fennel seeds (saunf)- 2 tbsp
Coriander seeds (dhaniya)- 2 tbsp
Cumin seeds (jeera) - 1 tbsp
Fenugreek seeds (Methi) - ½ tbsp
Nigella seeds (kalonji) - 1 tsp
Carom seeds (Ajwain) - 1 tsp

Method:-
In a pressure cooker, add baby potatoes along with water till it covers the potatoes.
Add salt & close the cooker with its lid. Give it just one whistle and take it off of the flame. Keep aside till the pressure is released.
⁠in the meantime make the achaari masala. For that, in a blender jar, add all the whole spices mentioned & grind them to a coarse mixture.
⁠Now once the pressure of the cooker is released,, open the lid, cool till you can handle it and then peel the potatoes.
Now add the turmeric, red chilli & coriander powder to the potatoes and toss well so the potatoes are coated well with spices. Keep aside.
⁠Now all the prep is done, from here you will hardly take 5 minutes to complete the dish.
Heat oil in a kadhai, add hing along with the prepared achari masala and toast them till they are just fragrant and not for too long otherwise the spices will burn.
Then add tamarind pulp and cook till it comes together with the spices.
Now add the marinated  potatoes to the pan and mix well to coat them with the achari masala.
-Keep tossing the potatoes occasionally on low heat, until they have absorbed the flavors of the spices.
Transfer to a serving bowl, garnish with freshly chopped coriander leaves and serve hot as a snack or as a side dish with your meal.
⁠Enjoy your achari aloo!




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