Achari Aloo (Pickling Potato) Recipe

In the olden days Masala from Mango pickles was added to boiled potatoes and simmer for a few minutes to make Achari (Pickling) Aloo (Potatoes). You can do that, or make it from scratch using pickling spices. This way you can control the spices. You can make it with any type of potato, but I like to make it with new red potatoes available in United States.

Ingredients

1. Mustard oil: 1 Tablespoon
Mustard oil gives the unique pungency characteristic of a mango pickle.
2. Ghee: 1 Tablespoon
3. Chopped Onions: 1 Cup

4. Salt: ¼ teaspoon
5. Minced Garlic: ½ Tablespoon
6. Ginger chopped: ½ Inch

7. Hari Mirch (Fresh Serrano peppers) sliced in half vertically: 3

Remove seeds and white membrane to reduce heat.
8. New Red Potatoes quartered: 1 Pound
9. Amchoor (Mango powder): ¼ teaspoon
10. Kasoori Patta (Dried Fenugreek leafs): 1 teaspoon

11. Water: ¼ cup

Pickling spices

1. Whole Fennel (Saunf): ½ teaspoon
2. Whole Fenugreek seeds: ½ teaspoon
3. Whole onion seeds (Kalonji): ½ teaspoon
4. Crushed Red pepper: ½ teaspoon
Crushed peppers have whole seeds. This is not same as chili powder.
5. Turmeric powder: ¼ teaspoon

Method

1. Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat

2. Add Ghee. Turn the heat back on. Add chopped onions and salt. Sauté till edges start to turn brown. About 4 minutes

3. Add Garlic, Ginger, and Hari Mirch. Sauté for about 1 minutes

4. Add potatoes. Sauté for about 4 minutes till potatoes start to turn brown.

5. Add remaining ingredients except water. Sauté another 3 to 4 minutes.

6. Add water. Bring to a boil. Cover. Turn down heat. Cook covered about 10 minutes or till potatoes or tender.