Achari aloo/spicy pickled baby potato Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Drain and set aside.
• STEP 2.Heat oil in a pan and add mustard seeds, fennel seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add chopped onions and cook until they turn golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook for a minute.
• STEP 5.Add the boiled baby potatoes and mix well. Cook for 5-7 minutes.
• STEP 6.Add pickling spices like mango powder, nigella seeds, and mustard oil. Mix well.
• STEP 7.Cook for another 2-3 minutes until the potatoes are coated with the spices.
• STEP 8.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to boil the baby potatoes until they are just tender and not overcooked.
• For a richer flavor, you can roast the spices before adding them to the dish.

Storage and Serving

• Achari aloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve achari aloo as a side dish with roti, naan, or rice.