Achari Aloo

Baby potatoes deep fried and then cooked in mustard oil and pickle masalas This is a Sanjeev Kapoor exclusive recipe.

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Achari Aloo

Main Ingredients Baby Potatoes, Funegreek Seeds
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 0-5 minutes
Cook time 21-25 minutes
Serve 4
Taste Sour
Level of Cooking Moderate
Others Veg

Ingredients list for Achari Aloo

  • 500 grams Baby Potatoes
  • 1/4 teaspoon Funegreek Seeds
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Fennel seeds (saunf)
  • 2 tablespoons Mustard oil
  • a pinch Asafoetida
  • 1/2 teaspoon Onion seeds (kalonji)
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1/4 teaspoon Black salt (kala namak)
  • 1 teaspoon Sugar
  • 2 teaspoons Punjabi vinegar ( sirka)


  1. Prick baby potatoes with a fork without peeling them.
  2. Grind fenugreek, mustard and fennel seeds to a coarse powder.
  3. Heat mustard oil in a non stick pan till it begins to smoke. Add asafoetida, onion seeds and sauté for ½ minute. Add red chilli powder, turmeric powder and potatoes and stir. Add 1½ cups water and mix. Cook till potatoes are done.
  4. Add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till dry.

Nutrition Info

Calories 796
Carbohydrates 118.7
Protein 8.8
Fat 32.1
Other Fiber 10.8 gm