Achar dishes were something I had never really had before marriage and thus by default not really ventured much into after marriage. The most popular dish happens to be Achar Gosht, a pickled curry made with mutton or lamb, but there are also many other popular varieties including Achar Chicken, Achari Kofte, Achari Bhindi etc.
Today I’m sharing a simple one-pot no fuss no-fry recipe for Achar Aloo Ki Bhujia, a recipe that is simply the epitome of a simple meal! This recipe includes no onion and garlic – so no frying, no sauteing and no time spent slaving over the stove. I don’t like this term, but it’s definitely a ‘dump-and-go’ recipe. You literally just throw everything into a pot, turn on the heat and simmer away – honestly, what is NOT to love about that?!
I have tried this with an onion and garlic tadka to see whether it tastes better, but I found the onion and garlic really overpower the other flavours and the Achar flavour really shines through without it.
There’s a special and specific spice mix when it comes to all Achari recipes. Remember this, as it will come in handy in the future for any Achari dish you may want to try! You can use this for any vegetable too and you will get that traditional Achar taste.
1tsp nigella sativa (kalonji) seeds
1tsp black mustard seeds
1tsp fennel seeds
1/2tsp fenugreek seeds
4tbsp tamarind sauce
These flavours in that exact ratio come together to create that exact Achar taste you find in pickle jars and from restaurants. And you’ll also find that the longer the flavours sit together, the deeper and more pronounced those flavours become! Yum!
Enjoy, with love, and lots of buttery and flaky parathas! x