Pickled Potatoes (Achari Aloo)

You call it Pickled Potatoes. We Indians call it Achari Aloo. This recipe is tasty, tangy and insanely delicious.

The soft potatoes are tossed in a bold mix of mustard seeds, fennel, nigella, fenugreek, cumin and a generous splash of pickle-style masala. Every bite is spicy, sour and full of that classic achari punch we all love.

It is the kind of dish that instantly wakes up your taste buds. Serve it hot with paratha, dal-rice, poori or even as a quick snack on its own. Simple ingredients, big flavours and pure comfort in every bite.

Once you try Achari Aloo, regular potatoes may feel a little boring.

Here’s how you make it. 

Ingredients

For the Spice Mix

Coriander seeds / dhaniya – Adds an earthy and slightly citrusy flavour to the masala.

Fennel seeds / saunf – Gives a sweet, aromatic taste and balances the sharp spices.

Cumin seeds / jeera – Adds warmth and depth to the spice mix.

Yellow mustard seeds / sarson / rai – Gives the recipe its classic achari, pickle-like flavour.

Nigella seeds / kalonji – Adds a slightly onion-like, nutty taste that is common in achari recipes.

Fenugreek seeds / methi dana – Adds a light bitterness and traditional pickle-style flavour.

Black peppercorns / kali mirch – Adds mild heat and sharpness.

Dry red chillies / sukhi lal mirch – Adds spice, colour and smoky flavour to the masala.

Rest of the Ingredients

Potatoes

Oil 

Fennel Seeds – this is the only ingredient that’s needed for both the spice mix and the main dish. 

Chopped Onions

Chopped Green Chillies – skip this if you don’t like too much heat

Red Chilli Powder/Smoked Paprika Powder – I prefer the red chilli powder but you can use smoked paprika powder as well.

Turmeric Powder

Salt – as required

How To Make Pickled Potatoes a.k.a. Achari Aloo?

First, prepare the achari spice mix. 

Add coriander seeds, fennel seeds, cumin seeds, yellow mustard seeds, nigella seeds, fenugreek seeds, black peppercorns and dry red chillies to a pan. Dry roast them on low heat for about 1 minute, or until they become aromatic. Do not burn the spices. Turn off the heat and let them cool slightly. Grind the roasted spices into a coarse powder and keep it aside.

Wash the potatoes well, peel them and cut them into halves. Boil them until they are just tender. Make sure they do not become too soft, otherwise they may break while frying. Once boiled, drain the water and let the potatoes cool for a few minutes.

Note: You can also peel the potatoes after the potatoes turn soft. 

Heat oil in a pan. Place the boiled potatoes in the pan, cut side down. Fry them on medium heat until they turn golden brown and slightly crispy from the outside. Once done, remove the potatoes from the pan and keep them aside.

In the same pan, add a little more oil if needed. 

Add fennel seeds and let them sizzle for a few seconds. Add some Asafoetida. Now add the chopped onions and chopped green chillies. Cook until the onions turn soft and light golden.

Add red chilli powder or smoked paprika powder and the turmeric powder and mix well. Cook the masala for a few seconds on low heat so that the chilli powder does not burn.

Now add the fried potatoes back into the pan. Mix gently so that the potatoes are coated with the onion and chilli mixture. Add the prepared achari spice mix along with a little water. Mix again carefully and let everything cook together for a few minutes.

Cook until the potatoes absorb the masala and the water dries up slightly.

The potatoes should be well coated with the thick, spicy and tangy achari masala.

Turn off the heat. 

Your Pickled Potatoes, or Achari Aloo, are ready to serve.

How To Serve?

Achari Aloo tastes best when served hot. You can enjoy it with paratha, roti, poori or naan for a comforting Indian meal. It also goes very well with simple dal-rice or curd rice because the spicy and tangy flavours balance beautifully with mild dishes.

You can also serve Achari Aloo as a quick evening snack with a cup of chai. For a fuller meal, pair it with plain yogurt, sliced onions and lemon wedges. This dish is bold, flavourful and satisfying, so it can easily become the star side dish on your lunch or dinner table.

Pickled Potatoes (Achari Aloo)

Pickled Potatoes, also known as Achari Aloo, is a spicy, tangy and flavour-packed Indian potato recipe made with classic achari spices.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish, Snack

Cuisine Indian

Servings 2

Ingredients

  

For the Achari (Pickled) Spice Mix

• 1 teaspoon coriander seeds / dhaniya
• 1 teaspoon fennel seeds / saunf
• ½ teaspoon cumin seeds / jeera
• ½ teaspoon yellow mustard seeds / sarson / rai
• ¼ teaspoon nigella seeds / kalonji
• ⅛ teaspoon fenugreek seeds / methi dana
• ¼ teaspoon black peppercorns / kali mirch
• 2 dry red chillies / sukhi lal mirch

For The Potatoes

• 350 grams potatoes , cut into halves
• 3 tablespoons oil
• ½ teaspoon fennel seeds / saunf
• ½ cup chopped onions
• 2 green chillies , finely chopped
• ½ teaspoon red chilli powder or smoked paprika powder
• ½ teaspoon salt , as needed
• 3 tablespoons water

Instructions

 

• Add coriander seeds, fennel seeds, cumin seeds, yellow mustard seeds, nigella seeds, fenugreek seeds, black peppercorns and dry red chillies to a pan.
• Dry roast the spices on low heat for about 1 minute, or until they become aromatic. Stir continuously so the spices do not burn.
• Turn off the heat and let the roasted spices cool slightly. Transfer them to a grinder and grind into a coarse powder. Keep this achari spice mix aside.
• Wash the potatoes well and cut them in half. Boil them in water until they are just tender. Do not overcook them, or they may break while frying.
• Drain the boiled potatoes and let them rest for a few minutes so the extra moisture dries up.
• Heat 1 tablespoon oil in a pan over medium heat. Place the boiled potatoes in the pan, cut side down.
• Fry the potatoes for 5 to 7 minutes, or until they turn golden brown and slightly crispy. Remove them from the pan and keep them aside.
• In the same pan, add the remaining 1 tablespoon oil.
• Add fennel seeds and let them sizzle for a few seconds. Add some asafoetida.
• Add chopped onions and chopped green chillies. Cook for 3 to 4 minutes, or until the onions turn soft and light golden.
• Add red chilli powder or smoked paprika powder and salt. Mix well and cook for 20 to 30 seconds on low heat.
• Add the fried potatoes back to the pan and mix gently so the potatoes are coated with the onion mixture.
• Add the prepared achari spice mix and 3 tablespoons water.
• Mix gently and cook for 3 to 4 minutes, or until the potatoes absorb the masala and the water dries up.
• Once the potatoes are well coated with the thick achari masala, turn off the heat.
• Serve hot with paratha, poori, roti, dal-rice or as a snack.

Notes

Do not over-roast the spices, as they can turn bitter.

Use baby potatoes if you want a more restaurant-style look. If using regular potatoes, cut them into medium-sized pieces after boiling.

For a milder version, use smoked paprika instead of red chilli powder.

Don't forget to try out these delicious recipes too: Paneer in White Sauce and Paneer Masala.