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Achari aloo

deep fried potatoes tempered with pickle spices

Recipe by devika of delhi, IN

a twist in potatoes

Ingredients vegetarian 4 servings

    • 6-8 medium Potatoes, boiled 1 inch pieces
    • Oil to deep fry
    • 5 Onions, ground
    • 1½ tsp Ginger paste
    • 1 tbsp Garlic paste
    • Salt to taste
    • ½ tsp  Turmeric powder
    • 1½ tsp Red chilli powder
    • 2 tsp Sugar
    • 1/3 cup Vinegar
      8 Whole dry red chillies
    • ½ tsp Mustard seeds
    • 1 tsp Cumin seeds
    • 1 tsp Onion seeds (kalonji)


    1. Heat sufficient oil in a deep kadai. Deep-fry potatoes till they are golden. Drain onto an absorbent paper. Leaving about two tablespoons of oil in the kadai, remove excess.
    2. Add onion paste and sauté till golden brown.
    3. Add ginger and garlic pastes and sauté for two minutes. Add salt, turmeric powder and red chilli powder and stir. Add fried potatoes.
    4. Add about half a cup of water and cook at low heat for five minutes. Mix sugar in vinegar and add to potatoes.
    5. Heat two tablespoons of the remaining oil in another pan. Add whole red chillies, mustard seeds, cumin seeds and onion seeds. When mustard seeds begin to crackle and red chillies darken, pour the tempering over the potatoes.
    6. Serve hot.



    seems you dont have your own recipes, this is also copied from sanjeev kapoor's website like other recipes.

    Mariya chauhan

    Mariya chauhan

    this is not your own recipe, copi this