Achaari Alu or Tangy Potatoes

May 26, 2023May 26, 20230 2
Achaari Alu or Tangy Potatoes recipe for spicing up your lunch or dinner
in Vegetarian

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

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Ingredients

5 potatoes , peeled and diced
1 onion , finely minced
2 teaspoons ginger-garlic paste ( if you dont have this and want to make it- great for indian as well as chinese cooking . Chop equal q )
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
2 teaspoons sugar
2/3 cup water
3 tablespoons lemon juice
4 dried red chilies
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
1/2 teaspoon nigella seeds ( kalonji- optional available at indian stores )
salt
1/4 teaspoon asafoetida powder ( hing ) ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
245
Sugar
8g
Fat
10g
Achaari Alu, or Tangy Potatoes, is a popular Indian dish that features aloo or potatoes cooked in a tangy and spicy curry sauce. It is a quintessential North Indian dish that is easy to make and showcases a range of aromatic spices that are commonly used in Indian cuisine. This dish is perfect for any meal, be it lunch or dinner, and is best served with roti or rice. The potatoes are cooked until tender and then mixed with a flavorful curry sauce that features ingredients such as mustard seeds, cumin seeds, dried red chilies, and nigella seeds. The dish is then topped with fresh coriander leaves for a fresh burst of flavor.

Instructions

1.In a large pot, heat oil and add mustard seeds, cumin seeds, and nigella seeds until fragrant.
2.Add asafoetida powder and dried red chilies and cook for 10 seconds.
3.Add onions and ginger-garlic paste and sauté until caramelized.
4.Add turmeric powder, chili powder, and diced potatoes and mix well.
5.Add water, sugar, lemon juice, and salt, and cook covered for 15-20 minutes or until potatoes are tender.
6.Garnish with fresh coriander leaves and serve hot with roti or rice.

PROS

Achaari Alu is a flavorful and tangy dish that is easy to make and perfect for spicing up any meal.

It is vegetarian, gluten-free, and can be made vegan by using oil instead of ghee.

CONS

This dish is fairly spicy, so it may not be suitable for those who cannot handle heat.

It also requires a range of Indian spices that may not be readily available in all kitchens.

HEALTH & BENEFITS

Potatoes are a good source of vitamins C and B6, potassium, and fiber, which helps with digestion.
The Indian spices used in this dish, such as turmeric and nigella seeds, have anti-inflammatory properties and may boost immunity.

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