Vegan Achari Aloo

Achari Aloo is an Indian Punjabi potato dish cooked with pickling spices. It is tangy and spicy. It goes well as a side dish or with parathas for breakfast.

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Course: Main Course

Cuisine: Indian

Keyword: achari aloo

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 233kcal

Ingredients

4 medium-sized potatoes thinly sliced into rounds
2 tablespoons avocado oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon red pepper flakes adjust to your spice preference
1/2 teaspoon turmeric powder
Salt to taste
1/2 cup water

Instructions

Heat the avocado oil in a large pan over medium heat.
Add the cumin seeds, fenugreek seeds, fennel seeds, and mustard seeds. Allow them to splutter and release their aromas. This should take about 1-2 minutes.
Add the thinly sliced potatoes to the pan. Stir well to coat the potatoes with the aromatic spices and oil.
Sprinkle the red pepper flakes, turmeric powder, and salt over the potatoes. Stir to evenly distribute the spices.
Pour in the 1/2 cup of water and give it a gentle stir. Reduce the heat to low, cover the pan with a lid, and let the potatoes simmer for about 20-25 minutes. Stir occasionally and add more water if needed to prevent sticking.
Check the potatoes for doneness. They should be soft and mushy. If they're not done yet, continue to simmer for a few more minutes.
Once the Achari Aloo is ready, remove it from the heat. Serve hot with plain steamed rice.

Nutrition