Achaari Dum Aloo Recipe

Baby potatoes in classic Indian pickle flavors | Achaari aloo
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Recipe / food styling / photography by - Sunayana Gupta





achaari-dum-aloo-recipe-490


Achaari dum aloo is a lip smacking and one of the most popular way of cooking baby potatoes with hot pickling herbs and spices. If you have boiled potatoes in hand, then you can make it in a jiffy. Makes a great snack or appetizer for parties, get together, special weekend meals and can also be served as a spicy side dish during main course. An easy one to go with puris, kachoris and even bhatura.



Serve achaari dum aloo as a snack or appetizer with some khatti-meethi chutneys like sweet tamarind chutney and dahi ki chutney.

Pair with masala puri, methi thepla along with palak ki kadhi, dal makhni and cucumber raita for a lavish meal !

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Egg curry

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Achaari Dum Aloo

Achaari dum aloo is a lip smacking and one of the most popular way of cooking baby potatoes with hot pickling herbs and spices. If you have boiled potatoes in hand, then you can make it in a jiffy. Makes a great snack or appetizer for parties, get together, special weekend meals and can also be served as a spicy side dish.

Preparation Time : 20 minutes
Cooking Time : 15 minutes

Category : Dry Vegetables
Cuisine :
Servings : 2 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Baby potatoes – 250 gms.
  • Turmeric powder – 1/2 teaspoon
  • Dry mango powder (Amchur) – 1 teaspoon
  • Asafetida – A pinch or two
  • Cumin seeds – 1/2 teaspoon
  • Coriander seeds – 1/2 teaspoon
  • Oil – 2 tablespoon
  • Salt – To taste

For ‘Achaari Masala’ –

  • Cumin seeds – 1 teaspoon
  • Coriander seeds – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Nigella seeds – 1/2 teaspoon
  • Fennel seeds – 1/2 teaspoon
  • Dry red chilly – 2-3

To garnish –

  • Some freshly chopped mint or coriander

How to make Achaari Dum Aloo

  • To begin with this recipe of achaari dum aloo, first we need to wash and boil the potatoes in sufficient water for 1-2 whistles, if using pressure cooker.  While boiling, take care that the potatoes must retain their shape and not turn broken or mushy.
  •  Peel the boiled potatoes and keep aside.
  • Next, in a pan dry roast all the spices under ‘Achaari Masala’ category and grind into a fine powder. Keep it slightly coarse if you prefer. Our aromatic pickling spice mixture is now ready. Keep aside.
  • Now, heat oil in a pan and add cumin seeds, coriander seeds and asafetida.
  • When they begin to crackle add turmeric powder.
  • Now add in the baby potatoes, achaari masala powder, dry mango powder and give a gentle stir.
  • Season with salt and cook at medium flame for 5-7 minutes.
  • Garnish with freshly chopped mint or coriander and remove from heat.

Our classic ‘achaari dum aloo’ is now ready.





  • Name
  • Achaari Dum Aloo Recipe
  • Sub name
  • Baby potatoes in classic Indian pickle flavors | Achaari aloo
  • Category
  • Dry Vegetables
  • Cuisine
  • North Indian/Punjabi
  • Key ingredients
  • Baby potatoes & hot pickling spices
  • Technicality
  • Medium
  • Preparation time
  • 20 minutes
  • Cooking time
  • 15 minutes
  • Servings
  • 2
  • Steps
  • 0
  • Created date
  • 2017-06-07 04:28:30

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About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!