Indian Achari Aloo Recipe
A spicy and tangy potato dish with Indian pickling spices.
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Main Ingredients
- 500 g Baby Potatoes boiled and peeled
- 2 tablespoon Mustard Oil
- 1 teaspoon Fennel Seeds
- 1 teaspoon Nigella Seeds
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt or to taste
- 2 tablespoon Lemon Juice
Heat mustard oil in a pan until it starts to smoke.
Add fennel seeds, nigella seeds, fenugreek seeds, cumin seeds, and mustard seeds. Sauté for a few seconds.
Add boiled and peeled baby potatoes. Sauté for 5-7 minutes until they start to turn golden.
Add turmeric powder, red chili powder, and salt. Mix well.
Cook for another 10-15 minutes on medium heat, stirring occasionally.
Turn off the heat and add lemon juice. Mix well.
Serve hot as a side dish.
Calories: 200kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 750mg | Fiber: 5g | Sugar: 2g | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg
Achari Aloo, Indian, Potato