Pakistani Achari Aloo (Tangy Potatoes) is one of quickest recipes and perfect for a quick weeknight. Achari Aloo consists potatoes wrapped in tangy seasonings.
WHAT IS ACHARI ALOO?
Pakistani Achari Aloo (Tangy Potatoes) are made with our Homemade Achari Masala. Achari Masala is referred as pickled. It's extremely flavorful and packed with the most delicious whole and powder spices mix. It's originated in Pakistan.
This Pakistani recipe is quick and easy. This is one of the Pakistani Vegetarian recipes that can stand alone. It tastes so good with chapati. I have other Achari recipe on the blog like Achari Chicken and Achar Gosht.
HOW CAN YOU MAKE POTATOES ACHARI?
Well, that's easy include my Achari masala which consist of some whole spices and some powdered spices (I also written each spice in Urdu language for you.):
- Coriander seeds- Sabut Danya
- Nigella seeds- Kalongi
- Cumin seeds- Zeera
- Fennel seeds- Sauf
- Cinnamon stick- Dal Chini
- Cloves- Long
- Black Peppercorns- Sabut Kali Mirch
- Green Cardamom pods- Sabut Hari Elachi
- Black Cardamom- Kali Elachi
- Dried Mango Powder Amchur Powder
- Red Chili Powder- Peesa huwi Lal Mirchi
- Coriander powder- Peesa huwa Danya
- Turmeric powder- Haldi
- Garam masala powder- Peesa huwa Garam masala
- Salt- Namak
INGRRDIENTS
- Potatoes- I always take 2 medium size golden potatoes.
- Olive oil- I used olive oil but you can use any neutral oil in this recipe.
- Homemade Achari Masala- This masala just hit different plus you can alter the taste according to your taste.
- Ginger Garlic Paste- I used homemade ginger garlic paste but you can use store-bought.
HOW TO MAKE ACHARI ALOO?
Add olive oil and potatoes.
Now add green pepper.
Add ginger garlic paste.
Next add Achari Masala and fresh lemon juice.
Add water, cover, and let it cook.
Garnish with cilantro.
HOW TO STORE IT?
Place Achari Aloo in an airtight container and store it in the refrigerator; it will remain fresh for 3-5 days. Note that this recipe is not suitable for freezing.
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Let's Make Achari Aloo!!!
Pakistani Achari Aloo (Tangy Potatoes)
Ingredients
- ⅓ cup olive oil
- 4 golden medium potatoes cut in circles
- 2 green peppers
- 3 tbsp ginger garlic paste
- homemade achari masala Instead of incorporating the usual 2 teaspoons of coriander seeds, reduce the quantity to just 1 teaspoon for this recipe.
- 3 tsp fresh lemon juice
- 2 cups water
Garnish
- 1 tbsp cilantro chopped
- 1 green pepper chopped (optional)
Instructions
- In a medium-sized pot, on medium heat, add olive oil, and let it heat up.
- Now add the potatoes and green pepper.
- Sauté that for 3 minutes.
- Now add ginger garlic paste and mix well for 30 seconds.
- Next add homemade achari masala (Instead of incorporating the usual 2 teaspoons of coriander seeds, reduce the quantity to just 1 teaspoon for this recipe.) and fresh lemon juice.
- Mix everything well for 30 seconds to one minute.
- Now add water and mix well for 10 seconds.
- Cover the lid, and let it cook for 10-15 minutes or until the potatoes are fully cooked during this process uncover the pot time to time and give it a good mix then continue on covering the lid until the potatoes are fully cooked.
- Garnish with cilantro.
- Serve it with a hot chapati.
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