Pakistani Achari Aloo (Tangy Potatoes)

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Pakistani Achari Aloo (Tangy Potatoes) is one of the quickest vegetarian recipes. It's perfect for a quick weeknight meal.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: ACHARI ALOO, tangy potatoes

Servings: people

Calories: 35kcal

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

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.