How to make Achari Aloo -

Baby potatoes deep fried and then cooked in mustard oil and pickle masalas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby Potatoes (बेबी आलू), Funegreek Seeds

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Achari Aloo checkout Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar, Kashmiri Dum Aloo . You can also find more Main Course Vegetarian recipes like Khatti Arbi ka Salan Hot Honey Paneer Aloo Wadi Garlic Corn Mashed Potatoes

Achari Aloo

Achari Aloo Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Achari Aloo Recipe

  • Baby Potatoes 500 grams

  • Funegreek Seeds 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Mustard oil 2 tablespoons

  • Asafoetida a pinch

  • Onion seeds (kalonji) 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Black salt (kala namak) 1/4 teaspoon

  • Sugar 1 teaspoon

  • Punjabi vinegar ( sirka) 2 teaspoons


Step 1

Prick baby potatoes with a fork without peeling them.

Step 2

Grind fenugreek, mustard and fennel seeds to a coarse powder.

Step 3

Heat mustard oil in a non stick pan till it begins to smoke. Add asafoetida, onion seeds and sauté for ½ minute. Add red chilli powder, turmeric powder and potatoes and stir. Add 1½ cups water and mix. Cook till potatoes are done.

Step 4

Add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till dry.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.