Achari Aloo Recipe

Achari Aloo
Potato with Whole Indian Pickle Spices
Submitted By: Taz

Ingredients:

3 lbs Baby Potatoes [whole] -OR- 3 lbs Yukon Gold Potatoes [cut into 1 inch cubes] (Aloo
3 medium Onions (Pyaz) - puréed
1 inch piece Fresh Ginger (Adrak) - grated into a paste
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
4 Tbs Mustard Oil (Sarson ka Tel)
⅓ cup Coconut 'Toddy' Vinegar (Toddy Vinagre) - can substitute cider or white wine vinegar
1 tsp Turmeric Powder (Haldi)
2 tsp Red Chile Powder (Lal Mirchi)
2 tsp Granulated Sugar (Chini)
8 Whole Dried Red Chiles (Lal Mirch)
2 tsp Fennel Seeds (Saunf)
1 ½ tsp Fenugreek Seeds (Methi Dana)
1 tsp Nigella Seeds (Kalonji)
1 tsp Cumin Seeds (Jeera)
1 tsp Black Peppercorns (Kali Mirch
1 tsp Coriander Seeds (Dhania Saabut)
1 tsp Mustard Seeds (Rai)
Kosher Salt (Namak) to taste 
Oil to deep fry

Preparation:
  1. Peel the potatoes and liberally prick baby potatoes all over with a fork or cut into cubes if using Yukon Gold potatoes - Submerge prepared potatoes in liberally salted water for 15-30 minutes - Drain potatoes and let dry for 3-5 minutes (pat dry if desired)
  2. Heat enough oil for deep frying to 300°F - When oil is hot, deep fry the potatoes until golden brown - Remove from oil and place on absorbent paper to drain
  3. Place a large heavy bottomed pan, wok, or kadahi over medium-high heat - Heat 2 Tbs (half) of the mustard oil until shimmering - Once oil is hot, add puréed onion and sauté until liquid is reduced by at least half - Add garlic and ginger and continue to sauté for 2 minutes - Add turmeric, red chile powder, and salt to taste - Continue to sauté for 1 minute
  4. Add fried potatoes, vinegar, and sugar to mixture - Continue to sauté for 3-5 minutes
  5. Place a small skillet over medium-high heat and heat remaining mustard oil until shimmering - Once oil is hot, add whole red chiles, peppercorns, fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, coriander seeds, and mustard seeds - Sauté whole spices until mustard seeds pop and chiles begin to darken (apx 1 minute)
  6. Add the fried whole spices to the potato mixture and gently stir to combine - Allow to cook for 2 minutes
  7. Serve hot with raita, chapatti, or pulao of choice

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