Achari Aloo / Achar Aloo Ki Bhujia – Pickled Potato Curry
  • 500grams potatoes, peeled and sliced
  • 150grams tomato puree
  • 1/2tsp nigella sativa (kalonji)
  • 1/2tsp fennel seeds (saunf)
  • 1/2tsp black mustard seeds (raye)
  • 1/4tsp fenugreek seeds (methi dana)
  • 1tsp dried fenugreek
  • 1tsp cumin powder
  • 1tsp coriander powder
  • 1tsp saltor to taste
  • 1tsp red chilli powderor to taste
  • 2tbsp plum or tamarind sauce
  • 1/2tsp turmeric
  • 2whole small green chillis
  • 4tbsp oil/butter/ghee
  • Coriander for garnish
  1. Soak the sliced potatoes in some water for about half an hour. This helps take out some of their sweetness and removes some of the starch which will prevent the water of our curry becoming gloopy and thick.
  2. Drain the potatoes and add all the ingredients for the curry and 1 cup of water. Bring this to a boil, then cover and simmer on low till the potatoes are cooked through, about 20 minutes.
  3. Your Achari Aloo Ki Bujia is ready! Garnish with fresh coriander and devour
Recipe Notes

You can substitute the tomato puree for about 1-2 medium sized tomatoes sliced very finely.

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