Spicy Potato Pickle (Aloo Achaar): A Flavorful Indian Side
1 hour
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About Spicy Potato Pickle (Aloo Achaar): A Flavorful Indian Side
Craving a burst of flavor that'll wake up your taste buds? This Spicy Potato Pickle, also known as Aloo Achaar, is a vibrant Indian condiment that delivers a delightful kick. It's the perfect way to add a touch of magic to any meal, from simple weeknight dinners to festive feasts.Made with tender potatoes and a fragrant blend of homemade spices like cumin, coriander, turmeric, and chilies, this Aloo Achaar is an explosion of salty, tangy, and spicy goodness. It's adapted from a cherished family recipe, guaranteeing an authentic and unforgettable taste.The final touch? A sizzling tempering of fenugreek seeds in mustard oil, adding an irresistible aroma and depth of flavor. Enjoy it as a snack, a zesty side with brunch, or a star player in your next Indian feast – this Aloo Achaar is sure to become a new favorite.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Potatoes
- 500 gm Potatoes small
Other Ingredients
- 150 gm Onion 4 pieces, red
- 60 gm Coriander fresh, roughly chopped
- 20 gm Cumin ground
- 20 gm Coriander ground
- 2 tbsp Turmeric Powder
- 15 gm Fenugreek Leaves
- 150 to 180 ml Mustard Oil for tempering
Instructions
- Gather all ingredients and equipment. You'll need a pressure cooker, spatula, large mixing bowl, pestle and mortar, and a stove.
- Place the potatoes in the pressure cooker. Cover with cold water. Cook for 20-30 minutes until tender but not mushy. Smaller potatoes are ideal for this recipe as they cook more evenly and absorb the flavors better.
- While the potatoes cook, prepare the spice paste. In a pestle and mortar, grind together the ginger, green chilies, dried red chilies, and salt until a smooth paste forms.
- Once the potatoes are cooked, remove them from the pressure cooker and let them cool slightly. Peel the potatoes and cut them in half.
- Heat the mustard oil in a pan over medium heat. Add the fenugreek leaves and fry until they darken slightly. This tempering process releases the aromatic oils from the fenugreek, adding a depth of flavor to the pickle.
- In the large mixing bowl, combine the cooked potatoes, ground cumin, ground coriander, turmeric powder, and the prepared spice paste. Also add the chopped green chilies.
- Carefully pour the hot tempered oil and fenugreek leaves over the potato mixture. The hot oil helps to bloom the spices and infuse the potatoes with flavor.
- Add the chopped fresh coriander and gently mix everything together. You can use a spatula or your hands (wear gloves if you prefer).
Recipe Notes
Good To Know
- Potato is the star ingredient in this pickle recipe.
- You can customize it by adding green peas, chickpeas, or other vegetables to your liking.
- The recipe is straightforward and easy to follow.
Expert Tips
- For a crispier pickle, use smaller, firmer potatoes.
- Adjust the spice level to your preference by adding more or fewer chilies.
- Ensure the potatoes are thoroughly coated in the pickling mixture for even flavor distribution.
Storage Instructions
- Store the potato pickle in an airtight container in the refrigerator.
- It will typically last for 2-3 weeks when properly refrigerated.
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Recipe Nutrition
Calories: 478kcalCarbohydrates: 36gProtein: 6gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gSodium: 41mgPotassium: 959mgFiber: 7gSugar: 3gVitamin A: 1433IUVitamin C: 37mgCalcium: 99mgIron: 8mg
Chef Amir
Articles: 9
4 Comments
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This is amazing! Excited to make it.
Absolutely fantastic! Thanks for the recipe.
I’m thrilled to try this recipe!
Such a great recipe! Can’t wait to try it.