Indian Vegetarian
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Achari Aloo: Potatoes cooked in Pickling Spices

Food Like A Loving Touch Or A Glimpse Of Divine Power Has The Ability To Comfort…



Let’s say we all have our Comfort foods.I for one crave a simple meal especially after a busy day at work,perhaps when I’m low and even especially after travelling and being away from home for awhile.It also has a lot to do with the kind of flavours one grew up on.I spent a large part of my childhood with my grandparents.My grandmother was a great cook and while meat and fish dishes were a regular  at the dinner table,she cooked a variety of vegetarian meals as well.And yes potatoes were always the family favourite.She would often make potatoes with onions and spices and this was very often made it to our lunch boxes..There are certain flavour’s that linger on and taste just like childhood.Well here is a recipe that reminds me of my grand mom’s cooking,and curiously enough, instantly transports me back  to her kitchen.Well of course food that is linked to childhood nostalgia often brings on a cooking marathon in my kitchen,partly from the incessant desire to revive traditional cooking.

I too tend to cook potatoes in different forms.While my  son loves them either as a baked potato or in a salad,the husband loves them curried with a riot of spices and onions.This is my favourite way of making potatoes which replicates my grand mother’s recipe with  a few variations.

The spices add a fair amount of heat to the dish and the Amchur(dry mango powder) adds in the tanginess.The recipe is called Achari Aloo,which literally translates to Potatoes cooked in pickling spices. A lot of the whole spices are ones used in making pickles and the top notes of flavour  are those of a pickle.This is a dry dish and served best with Roti’s or parathas (Indian flatbread) The spices can be adjusted to one’s tolerance for spice.

Well here is another easy recipe that gets done in less than 30 minutes and perfect for Meatless Monday’s too.Do you have a favourite food that stir’s up a childhood memory and make you nostalgic?Do share it with me,I’d love to hear about it.



  • 1/2 Kg Potatoes( Boiled,peeled and cubed)
  • 1 small onion (finely chopped)
  • 1-2 green chilies (chopped finely)
  • 2 tomatoes (chopped finely)
  • 1 teaspoon fennel seeds.
  • 4-5 whole Red Chilies
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Onion seeds
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Red Chili Powder
  • 1/2 teaspoon Amchur (dry mango Powder)
  •  A pinch of salt
  • 1 tablespoon Yogurt (whisked)
  • 2 tablespoon Vegetable Oil
  • Fresh Coriander leaves (chopped for garnish)


  1. Boil the potatoes in water,peel and cube them and keep it aside.
  2. Heat the oil in a pan.
  3. Temper with the whole spices (fennel seeds,cumin seeds,mustard seeds,onion seeds and whole red chilies)
  4. Let this splutter for a minute and then add in the chopped onion.Fry them till medium brown.
  5. Next add in all the dry spices (Turmeric,cumin powder,coriander powder,chill powder)
  6. Mix and fry this for a minute.
  7. Add in the whisked yogurt and stir continuously till well combined.
  8. Add in the cubed potatoes and mix well.
  9. Sprinkle the dry mango powder and combine.
  10. Add the salt and mix.
  11. Garnish with freshly chopped coriander
  12. Serve with Rotis.


  1. Sandhya says

    What a yummy recipe Shy! Love the addition of whisked yogurt in it.

  2. Potatoes can be dressed down or jazzed up and this recipe is a sure jazzed up version. Great recipe Shy 🙂

    • So true Nandini..I’ve added some yogurt here for texture and the mix of spices sure does make the simple aloo quite interesting:))

  3. “..certain flavour’s that linger on and taste just like childhood…” You just nailed it there shy 🤗 surprisingly, I’ve never tried making achari aloo before though I’ve enjoyed it in restaurants. Noting it down! Lovely photo, makes it all the more tastier .. Thanks for the share! More than the recipe, I look forth for your memoirs xx Ash

  4. Lovely recipe. It is surely a keeper, we have almost similar recipe in
    Gujarati cuisine, we call it suki bhaji which means dry curry.
    Your recipe has many more spice to it, and is way more flavourful.

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