How to make Aloo Ka Achar -

Potatoes cooked in pickle masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes (आलू),

Cuisine : Indian

Course : Pickles, Jams and Chutneys

यह रेसिपी हिंदी में पढ़ने के लिए Click Here


For more recipes related to Aloo Ka Achar checkout Greek Skordalia, Batatyachi Chutney. You can also find more Pickles, Jams and Chutneys recipes like Tomacado Sweet Lemon Pickle Mango and Papaya Jam Sweet Tamarind Chutney

Aloo Ka Achar

Aloo Ka Achar Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aloo Ka Achar Recipe

  • Potatoes peeled 4 medium

  • Mustard oil 3 tablespoons

  • Ginger 1 inch piece

  • Turmeric (fresh) 1 1/2 inch pieces

  • Fennel seeds (saunf) 1/2 teaspoons

  • Green chillies broken 3

  • Sesame seeds (til) 2 tablespoons

  • Vinegar 2 tablespoons

  • Asafoetida a pinch

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Juice of 1 lemon

Method

Step 1

Heat 2 tbsps mustard oil in a non stick kadai. Thinly slice ginger and fresh turmeric.

Step 2

Add 1 tsp fennel seeds, green chillies, ginger and fresh turmeric to the kadai and mix. Add sesame seeds and sauté for a minute.

Step 3

Transfer the mixture into a mixer jar. Add vinegar and grind into a paste. Cut the potatoes into cubes.Heat the remaining oil in the same kadai.

Step 4

Add asafoetida, methi dana, remaining fennel seeds and sauté.

Step 5

Add potatoes, mix, cover and cook for 4-5 minutes.Add red chilli powder, salt and mix. Add the ground paste and mix and sauté for 2-3 minutes.

Step 6

Add 1½ cups of water, cover and cook for 3-4 minutes or till the potatoes are cooked. Add coriander leaves and lemon juice and mix well.

Step 7

Transfer into a serving bowl or a glass jar and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.