Achari Aloo - Pickled Potato Curry

Ingredients

• 4 medium, boiledpotatoes
• 2 tablespoonsginger-garlic paste
• 1 teaspoonmustard seeds (rai dana)
• 1 teaspoonnigella seeds (kalonji)
• 1 teaspoonwhole cumin seeds
• 1 teaspoonfennel seeds
• to tastesalt
• 1 teaspoonchaat masala
• 1 teaspoonred chilli flakes
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonturmeric powder
• 2 tablespoonschilli garlic sauce
• 2 tablespoonstamarind sauce
• 240 ml (1 cup)water
• 120 ml (1/2 cup)cooking oil

Instructions

1. 1

   Fry the whole spices

   Heat the cooking oil in a wok. Add the mustard seeds, nigella seeds, cumin seeds and fennel seeds, then sauté for a few minutes until fragrant.

2. 2

   Mash the potatoes

   Add the boiled potatoes and roughly mash them in the wok.

3. 3

   Add the seasonings

   Stir in the ginger-garlic paste, all the remaining spices, the chilli garlic sauce and the tamarind sauce.

4. 4

   Simmer the curry

   Pour in 240 ml (1 cup) of water and cook over a low heat for 8–10 minutes, until oil rises to the surface.

5. 5

   Finish and serve

   Add green chillies and coriander as desired, then serve with puri, roti or paratha.

What is achari aloo?

Achari aloo is a potato curry with a flavour profile inspired by South Asian pickles: tangy, warmly spiced and often lively with chilli. This version combines whole seeds with chaat masala, tamarind sauce and chilli garlic sauce.

Roughly mashing the boiled potatoes lets them absorb the seasoned oil and sauce while keeping some texture. Serve it as a main with flatbread or as part of a larger meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 6g protein, 43g carbs, 25g fat.

The potatoes provide most of the carbohydrates, while the cooking oil is the main source of fat; the sauces and seasonings also contribute to the dish’s energy and sodium. Serve a portion with a generous side of vegetables to add variety and balance to the plate.

The whole-spice tempering

Seed tempering: frying mustard, nigella, cumin and fennel in the oil releases their aroma and gives the curry its savoury, spiced base. Keep them moving and take care not to let them burn.

Why the potatoes are boiled first

Boiled potatoes: starting with cooked potatoes means they only need to be mashed and simmered in the sauce. Mash them roughly, rather than making a smooth purée, for a more varied texture.

Balancing tang and spice

Tamarind and chilli garlic sauce: these bring tang and heat to the curry, while chaat masala and the ground spices add further seasoning. Stir everything through the potatoes so the flavour is distributed evenly.

When the curry is ready

Low simmer: cook for 8–10 minutes after adding the water. The recipe’s cue is oil rising to the surface; the potatoes should be coated in the spiced mixture rather than left in a thin broth.

How to serve it

Flatbreads: serve the curry with puri, roti or paratha, as suggested in the method. Green chillies and coriander can be added as desired for a fresh, punchy finish.

Recipe notes & tips

• Have the potatoes boiled before you begin cooking.
• Keep the whole seeds moving as they fry so they become fragrant without scorching.
• Mash the potatoes roughly to preserve some texture.
• Stir the sauces and spices through thoroughly before adding the water.
• Keep the heat low during the 8–10 minute simmer.
• Use the oil rising to the surface as the recipe’s doneness cue.

Variations

• More tang: add extra tamarind sauce to taste.
• Milder curry: reduce the chilli flakes or chilli garlic sauce.
• More heat: serve with additional green chillies.
• Fresh finish: scatter coriander over the curry before serving.
• Smoother texture: mash the potatoes more thoroughly before simmering.

Common mistakes to avoid

• Burning the seeds: sauté them only until fragrant and keep them moving.
• Over-mashing: leave some potato pieces for a more textured curry.
• Uneven seasoning: mix the pastes, sauces and spices thoroughly into the potatoes.
• Rushing the simmer: cook over low heat for the full 8–10 minutes.
• Expecting a dry finish too soon: look for oil rising to the surface as the stated cue.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a pan over a low heat, adding a little water if the curry seems too thick.

Frequently asked questions