Achari / Achar Aloo Ki Bhujia – Pickled Potato Curry

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 wasted slaving over the stove. I don’t like this term, but it’s definitely a ‘dump-and-go’ recipe.

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.

Achari / Achar Aloo Ki Bhujia - Pickled Potato Curry
This particular one has a garlic and onion tadka/bagaar. This is optional – I prefer this without a tadka.

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!

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!

Achari / Achar Aloo Ki Bhujia - Pickled Potato Curry

Achari / Achar Aloo Ki Bhujia - Pickled Potato Curry

Enjoy, with love x

Achari / Achar Aloo Ki Bhujia - Pickled Potato Curry
Achari / Achar Aloo Ki Bujia - Pickled Potato Curry
Print Recipe
Servings
4 people
Servings
4 people
Achari / Achar Aloo Ki Bhujia - Pickled Potato Curry
Achari / Achar Aloo Ki Bujia - Pickled Potato Curry
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 500 grams potatoes, peeled and sliced
  • 150 grams tomato puree
  • 1/2 tsp nigella sativa (kalonji)
  • 1/2 tsp fennel seeds (saunf)
  • 1/2 tsp black mustard seeds (raye)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1 tsp dried fenugreek
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt or to taste
  • 1 tsp red chilli powder or to taste
  • 2 tbsp plum or tamarind sauce
  • 1/2 tsp turmeric
  • 2 whole small green chillis
  • 4 tbsp oil/butter/ghee
  • Coriander for garnish
Servings: people
Instructions
  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.
    Achari / Achar Aloo Ki Bhujia - Pickled Potato Curry
  3. Your Achari Aloo Ki Bujia is ready! Garnish with fresh coriander and devour
    Achari / Achar Aloo Ki Bhujia - Pickled Potato Curry
Recipe Notes

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

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3 thoughts on “Achari / Achar Aloo Ki Bhujia – Pickled Potato Curry

  1. I just made this in the pressure cooker and it was wonderful! The only adjustments I had to make, based on what I had on hand was use 2 fresh tomatoes (worked great, except for the excess skins at the end, which I don’t mind), and regular mustard seeds in place of black mustard seeds. I also cut the butter down to 2 tablespoons and I think it works wonderfully with no loss in flavor. Thank you! I’ll definitely be making this again! I’m eating it straight out of a bowl right now. 🙂

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