Aachar Ke Aalu


Aachar Ke Aalu

Aachar Ke Aalu

Potatoes in Pickled Sauce


750 gm potatoes, boiled and cut into 1 inch pieces

5 medium onions, finely chopped

2 tbsp ginger-garlic paste

1 tbsp red chilli powder

1 tbsp sugar

1/2 tsp turmeric powder

1/4 cup vinegar

Oil for frying

Salt to taste

For Tempering

2 tbsp oil

1 tsp cumin seeds

1 tsp nigella seeds

8 dried red chillies

1/2 tsp mustard seeds


1. Fry the potatoes in batches in hot oil and set aside. In a wide pan heat one-third cup of oil and fry onions till golden. Add ginger-garlic paste and fry again. Add chilli powder, turmeric powder and salt. Add the potatoes to the pan.

2. Add half a cup of water and cook on slow flame for five minutes, till spices are well- blended and a little gravy is left.

3. Remove from heat and add vinegar mixed with sugar. Transfer to a serving dish. Heat oil for tempering; add chillies, mustard, cumin and nigella seeds.

4. When mustard seeds begin to splutter, pour it over the potatoes. Serve immediately.

Note: Aachar ke alu goes well with soft buns called pav.



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