Thursday, December 26, 2013



This is the quintessential Punjabi dish with the rich flavour of onion seeds (kalonji) and other spices wafting in the air when you prepare it. In Achari recipes you would use the spices necessary for making pickles (achaar) hence the name.

This dish, Aloo Achari, is adapted from the recipe by Master Chef Sanjeev Kapoor. I tried this out recently and we loved it with rotis.

The original recipe called for the use of mustard oil but as I am not accustomed to using this, I used the usual cooking oil.

  • Baby Potatoes, 500 gms
  • Fenugreek Seeds ( Methi seeds), 1 tsp
  • Mustard Seeds, 1/2 tsp
  • Fennel Seeds, ( Saunf) seeds, 1/2 tsp
  • Red Chillies, 4
  • Cumin, 1 tsp
  • Onion Seeds (Kalonji), 1/2 tsp
  • Turmeric (Haldi) Powder, 1/4 tsp
  • Garlic Paste, 1 tbsp
  • Ginger Paste, 1 and 1/2 tsp
  • Black Salt, (Kala Namak), 1/4 tsp
  • Sugar, 1 tsp
  • Vinegar, 1 tbsp
  • Salt, to taste
  • Oil, 2 tbsp

Wash and boil the baby potatoes and peel them when they cool. Keep aside.
In a small mixer jar, grind together fenugreek seeds, mustard seeds, fennel seeds, and red chillies to a coarse powder. Keep aside
Heat oil in a pan and when it gets hot add cumin seeds, and when they sizzle add the onion seeds, and saute 
To this add the turmeric powder and the boiled baby potatoes and mix well
Add garlic paste, ginger paste, and saute till the raw smell goes
Add 1/4 cup of water and mix
Now add the coarsely ground spices powder, salt, black salt, and sugar. Mix well.
Add vinegar and 1/4 cup of water and cook till the water evaporates
Serve hot.

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