side view of bowl with potatoes and napkin on the side and onions in the back

Achari Aloo (Spiced Baby Potatoes)

Achari Aloo is a great vegetarian dish. Made with baby potatoes tossed in pickling spices and vinegar for a spicy and tangy flavor. It requires some prep work but the dish itself comes together in minutes. Check out the video below to see how simple this dish is to make.

Packed with immunity-boosting nutrients and minerals. This healthy dish is also vegan and gluten-free. Serve with rice or Rotis. A great way to elevate a simple home meal to something special.

bowl of potatoes in Indian spices with text overlay

How to make Achari Aloo:

Boil the baby potatoes in salted water. Once cooked through, drain and set aside to cool. Once they have cooled peel them with your fingers.

If you are using fennel, fenugreek and mustard seeds, grind them until they are a fine powder. Otherwise, you can use fennel, fenugreek, and mustard powders to make this dish and your life simpler.

Heat up oil in a large frying pan at medium heat. Add onion seeds and cumin seeds until they start to sputter. Next, add ginger and garlic and allow to caramelize. Then add paprika (or Kashmiri red chili powder), and turmeric. Gently add potatoes and allow aromatics to coat the potatoes. Add ground spices along with salt, sugar, and mix. Finally, add the vinegar and allow the flavors to coat and absorb into the potatoes. Finish with white pepper and fresh mint, serve.

Can I use regular potatoes:

You do not need to used baby potatoes and can cut up a larger potato into one-inch pieces, however, I would add a little more oil to the dish as baby potatoes rotate around the frying pan more easily.

side view of bowl with potatoes and napkin on the side and onions in the back

Goes well with:

Serve with Tadka Daal, Bhindi Masala with Basmati rice or Roti. End the meal with some Cardamom and Saffron Kheer. Quick and easy recipes to make a simple meal special is what Hungry Girl in Queens is all about.

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copper bowl of potatoes with onions to the side

Health Benefits of Achari Aloo:

Benefits of Onion Seeds:

Onion seeds, also known as nigella or kalonji, are packed with antioxidants, helps lower cholesterol, lowers inflammation, and clean the liver.

Benefits of Cumin Seeds:

Cumin seeds help digestion, are a good source of iron, and help lower blood sugar and cholesterol.

Benefits of Turmeric:

Curcumin, the active ingredient in turmeric, is proven to prevent heart disease, Alzheimer’s and cancer. Additionally, turmeric is an anti-inflammatory and antioxidant and also helps improve symptoms of depression and arthritis.

Benefits of Fennel:

It is common to eat fennel seeds after a meal in South East Asia. They help with bloating, constipation, gas, and indigestion.

Benefits of Fenugreek:

Known for its fertility benefits, fenugreek seeds boost testosterone and increase milk production in breastfeeding mothers.

Benefits of Mustard:

Mustard seeds contain calcium, dietary fiber, iron, manganese, magnesium, niacin, phosphorus, protein, zinc, and selenium. May offer protection against asthma, heart attacks, and some cancers.

baby potatoes on a small plate with copper bowl in the back with onions

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Achari Aloo (Spiced Baby Potatoes)

  • Author: hungrygirlinqueens
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Vegetarian
  • Method: Stove Top
  • Cuisine: Indian

Description

Achari Aloo is a great vegetarian dish made with baby potatoes tossed in pickling spices and vinegar for a spicy and tangy flavor.


Scale

Ingredients

  • 1 pound (450 grams) baby or fingerling potatoes, boiled and skinned
  • 2 tablespoons oil or ghee
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tsp Fenugreek seeds*
  • 1 tsp Mustard seeds*
  • 1 tsp Fennel seeds*
  • 1 tsp Onion seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cayenne or red chili powder, adjust to taste
  • 1 tablespoon Paprika or Kashmiri chili powder
  • 1/4 cup White Vinegar
  • 1 tablespoon Sugar
  • 1 teaspoon Salt, adjust accordingly
  • 1/2 tsp Kala namak (white pepper), optional and sprinkled at the end
  • Fresh mint or cilantro to garnish (optional)

 


Instructions

  1. Boil potatoes in salted water until cooked.
  2. Drain the water and let the potatoes cool.
  3. Peel potatoes and set aside.
  4. Grind fennel, fenugreek and mustard seeds in a spice grinder or mortar and pestle. (You can also use store bought ground fennel, fenugreek and mustard instead).
  5. Heat oil in a large pan (all the potatoes should fit evenly in the pan)
  6. Add onion and cumin seeds until begin to sputter.
  7. Add ginger and garlic and allow to caramelize.
  8. Add paprika, turmeric and cayenne (optional) and mix
  9. Add boiled potatoes and coat in aromatics.
  10. Add ground spices, salt and sugar and mix.
  11. Add vinegar and allow the flavors to absorb into the potatoes.
  12. Finish with kala namak and garnish with mint or cilantro and serve.

Notes

  • You can use store bought ground fennel, fenugreek and mustard seeds if you do not have the means to grind the spices.
  • You can also you a small food processor and it will provide a corser ground spice but an equally delicious dish.

Keywords: achari aloo, vegetarian, vegan, gluten free, Indian

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2 Comments

  1. These are out of the world!

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